BBQ spare ribs, adapted from Alton Brown's Babyback recipe:

1 rack spare ribs

Dry Rub:
3 T. Splenda
1 T. Brown sugar
2 tsp. chili powder
1/2 tsp. ground cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. ground pepper
1/2 tsp. Old Bay seasoning
1/2 tsp. thyme
2 tsp. rock salt

Place ribs on aluminum foil (shiny side down). Mix dry ingredients together then sprinkle on both sides of the ribs. Pat the spices in. Cover the ribs with another sheet of foil and seal the edges of the foil together to create an envelope. Leave one end open for now. Place on a baking sheet and put into the fridge for at least 1 hour.

Preheat oven to 250

Braising liquid:
1/2 c. guiness beer
1 T. vinegar
1 T. Worcestershire sauce
1 T. water
2 tsp. honey
1 packet of sweetener.
1 T. finely chopped onion OR 1 clove chopped garlic
(I am allergic to garlic so I substitute onion)

Mix the braising ingredients together and microwave on high for 1 minute.

Remove ribs from fridge and pour mixture into the open end of your foil envelope. Seal and tip the baking sheet back and forth to distribute the liquid.

Place sheet in oven and bake for 2.5 hours.

Remove from oven and carefully open the envelope. Pour liquid into a glass measuring cup and allow the fat to separate. Skim fat into a bowl and pour remaining liquid into a saucepan. Simmer and reduce liquid to half. Since there isn't much sugar it isn't going to get thick and syrupy but you can use a thickener if desired. Brush sauce over ribs and place them in the broiler to brown - keep watch! Remove from broiler, cut ribs apart and pour the remaining sauce over them. Enjoy!

I entered the recipe into MYPLAN here: http://forum.lowcarber.org/myplan.p...cipe_id=1017834
Using it's calculator it is 2.7 carbs per rib

Alane