MARINADE:
2 tablespoons wholegrain mustard
50 gms tomato paste
1 tablespoon xylitol
50 gms no added sugar tomato sauce
1 tablespoon treacle
1 tablespoon Worcestershire sauce
Mix together and pour over pork ribs. This was enough for 4 racks of ribs.
Bake in a slow oven for 2 hours covered in foil so it doesn't burn.
Remove foil and grill the ribs to crisp them up - about 10 minutes.
Serve with coleslaw and salad. (sorry - no baked potato with sour cream)
The entire marinade is 36 grams of carbohydrate - so 9 grams per serve. You could omit the treacle and subtract 20 grams carb, but I allowed a little but of sugar for taste.
After eating this meal plus my low carb mango cheesecake for dessert, my son's BG before bed was 4.8 mmol. I don't know how anyone could say low carbing is too restrictive, difficult to maintain long term, or unhealthy for diabetics.
Cheesecake recipe next post.
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