Low Carb Barbecue Sauce from Food.com: I like to have this on my grilled food and barbecue. It is adapted from a recipe by Bill and Cheryl Jameson and their book "Smoke and Spice". I just try to use it sparingly because I find large amounts of Splenda to be only marginally acceptible on low carb.
Fall-Off-The-Bone Ribs - Amazing and the best I've ever made. I used my own rub, baking thick sections of three ribs each at 325 degrees for 2.5 hrs. and then broiling as instructed. My old recipe is now in the garbage!
Fool proof, perfect ribs every time! You'll love this fall off the bone, melt in your mouth recipe for PERFECT baby back ribs. (starts off with in a slow cooker, then either broil or grill, or refrigerate and grill the next day!)