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Serve this Sugar Free Sweet and Sour Chili Ribs on a bed or cauliflower rice with some low carb vegetables and you have a delicious diabetic-friendly meal with amazing flavour!
What you will find in this post
Table of Contents
Shopping List of Ingredients
- 4 pounds of Baby Back Pork Ribs
- Heinz Sugar-Free Ketchup
- Walden Farms Ketchup
- Splenda Granulated Sweetener
- Worcestershire Sauce
- White Vinegar
- Chili Powder
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Recommended Kitchen Tools
- Cutting board
- Kitchen Knife
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- 9 by 13-inch baking dish
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Helpful tips and FAQs
What are Baby Back ribs?
Baby back ribs come from the back of a pig as opposed to regular ribs that come from the. bottom or the side.. They are shorter and more curved than spare ribs and are known for being tender and meaty. The name “baby back” comes from the fact that these ribs are shorter than spare ribs. They are easy to identify in the grocery store as they are usually about 3 inches in length as opposed to regular ribs that are around 6 inches in length. You can use regular ribs in this recipe if you’re unable to get the baby back ribs. The best results of course come from using baby back ribs as they are more tender/
Substitutions for the Splenda
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
these sugar-free, sweet-and-sour chilli ribs are amazing. Served over a bed of cauliflower rice, or Shirataki rice (which are both low carb) When serving over rice, don’t forget to drizzle some of the sauce over the rice first.
Storing and Freezing
Store, your leftover, sugar-free sweet-and-sour chilli ribs in an airtight container in the refrigerator for up to four days.
For freezing place in an airtight container and freeze for up to one month.
How to Make Sugar Free Sweet and Sour Chili Ribs
Cut the baby back ribs into small pieces ( 1 or 2 ribs per piece) and place them in a baking dish.
Mix all of the remaining ingredients together.
The recipe for Sugar Free Sweet and Sour Chili Ribs
Diabetic Sugar Free Sweet and Sour Chili Ribs
- 4 lbs Pork Baby Back Ribs
- 1 medium Onion – chopped
- 1/2 cup Splenda granulated Sweetener
- 1/4 cup Heinz Sugar Free Ketchup
- 1/4 cup Walden Farms Ketchup
- 1/2 cup White Vinegar
- 2 tbsp Worcestershire Sauce
- 1 1/2 tsp Chili Powder
- 3/4 cup water
- Trim any areas of fat off of the ribs.
- Preheat oven to 350 degrees F. (175C)
- Slice ribs into small pieces (1 or 2 bones per piece)
- In a mixing bowl, combine all remaining ingredients together and whisk.
- Pour over the ribs, making sure they are all covered.
- Cover with aluminum foil and bake for 1 hour.
- Remove the foil and bake for another hour.
- Serve Hot
- For extra sticky ribs – place under broiler for 45 seconds to 1 minute before serving.
The following information is for 1/6 of the recipe, using the ingredients specified.
- Calories – 580
- Total fat – 36 gr
- Saturated fat – 7 gr
- Total Carbs – 7 gr
- Fibre – 1 gr
- Net Carbs – 6 gr
- Protein – 59 gr
- Sodium – 400 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.