Never a bad day to grill outside in my book. We love this good old classic. Although considered an American classic, much like America's nation of immigrants, we now have a 'melting pot' of cuisines. I often wonder if we are even correct calling our American favorites 'American' at all, other than turkey, winter squashes from the First Thanksgiving and hotdogs, perhaps. Even those are really German in heritage. As other cultures have immigrated, so have their food traditions, slowly making them American regulars. I'll attempt to present dishes this week we were all raised on and have come to think of as American Classics.
What's more American than BBQ? Yes, the sauces people put on it vary from region to region, but the smoking meats and seafoods over open fire has always been an American favorite. Heavily smoked foods can upset my intestinal tract, but I love the taste so much, I just won't give it up! It's comfort food for me. As it reheats so nicely, we often cook it in large batches, freezing the leftovers. When thawed and warmed up with a little sauce on top, it's like you just spent the afternoon grilling again! My husband's philosophy on BBQ'ing briskets and ribs is "Might as well do two: one for now and one for later." Besides, he just HATES the smell of smoke on himself (although I love it) and has to go shower after cooking BBQ. Shhhhhh! He would be embarrassed if he knew I told you his secret. Needless to say, he loves to eat BBQ out a lot because of this and we do have our favorite BBQ restaurants in the area.
When it comes to BBQ'ing ribs, I've never liked beef quite as much as I like pork ribs. Must be because I was born in North Carolina? Being a 'naturalized' Texan by virtue of marriage, as well as living here for over 50 years, I do like a slightly sweeter sauce on my BBQ than the typical vinegar sauces of North Carolina. What I just admitted is sacrilege for a 'Tarheel'! 
However, I don't like my BBQ unctuously sweet. I take a full bottle of G.Hughes low-carb BBQ sauce (or mix up my own sauce) and cut it with ¼-½ c. vinegar and ½ c. water to thin both thickness and sweetness down. I did this for years with Kraft BBQ sauce, back before my low-carb days.
This recipe is suitable for all phases of Atkins and keto diets. It is suitable for Paleo if a plan-suitable BBQ sauce is used.
INGREDIENTS:
1 rack of pork spare ribs (silverskin/membrane removed from bones along concave side)
½ bottle G.Hughes BBQ sauce (or other low-carb sauce)
½ c. white vinegar
½ c. water
DIRECTIONS: Preheat oven to 325º. Using a sharp knife, lift and remove the silverskin/membrane from the concave side of the rack of ribs. If done right, you can sometimes pull it all off the bones with one steady pull. Place rack of ribs into a large baking pan that will hold them completely. Cover with foil and pop into 325º oven and bake 45 minutes only. This is done to to pre-cook them a bit to speed up grilling time and also to facilitate ultimate tenderizing for tooth-tender eating. Watch them, as you don't want the meat falling off the bone. If done this way you can cook a rack of ribs, start to finish, in just 3 hours or so. If you try to cook them entirely on the grill without the pre-bake step, it will require multiple charcoal additions during cooking time, ribs take 4-5 hours cook and is an all-afternoon affair to reach the tender stage we love to call "fall-off-the-bone".
When your charcoal is white hot, using a BBQ tool, push coals to one side of the grill. Go ahead and lay a few more fresh coals on the fire at this point as well. Lay the rack of ribs on the other side of the grill, away from the coals. You will need to grill them for a total of 3 hours. Using a brush, sauce the rack of ribs lightly on both sides. After one hour cooking, sauce again with the brush and turn the rack over (sauce the cooked side up again, too). At two hours cooking, sauce the meat, turn and sauce the now cooked top again. At 3 hours, sauce the bottom side one more time and allow to cook just until the sauce has caramelized. Remove the ribs to a serving platter and cut them apart between the bones to serve with additional sauce at your dining table. Sides that compliment this are a lovely green salad, coleslaw, my Mexican Bean Casserole or Sweet Green Cabbage.
NUTRITION: Contains 14 ribs, each rib contains approximately:
170 cals, 11.4g fat, 5.5g carbs, 0.1 fiber, 5.4 NET CARBS, 10.8g protein, 405 mg sodium
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