Sugar Free Peach Glazed Beef Ribs

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I am a carnivore and not ashamed to say it!  I love vegetables too, but sometimes you just want to gnaw some meat right off of the bone, and get your hands and face all greasy doing it.  Amiright?  When I get in that mood nothing is more satisfying than tearing into some ribs.  My problem since going low carb has been getting that sticky, sweet coating on a rib that really pushes it over the edge.  I did create my own tasty low carb barbecue sauce recipe (Sugar Free Smoky Tomato BBQ Sauce), but it doesn’t caramelize due to lack of sugar, so it works best on pulled pork, rather than slathered onto ribs.  I had set out to make some dry-rubbed ribs the other day, and while they were roasting and smelling delicious, I was trying to figure out what to sauce them with and found some sugar free peach preserves in the fridge.  Bingo! The natural sugar from the peaches was just enough to give me the sweet caramelization that I was looking for, and the added mustard and vinegar gave them a lovely tanginess.  To make them even sweeter, you can add another tablespoon of the no-carb sweetener of your choice, or if you’re paleo you can add honey or maple syrup.  I let mine get nice and dark because I like a slightly charred flavor, but you can cook them less for a more golden color and subtle flavor.

Serves 4

Recipe Ingredients:

4 lbs beef or pork ribs

Dry Rub:

1 Tbl salt
1 tsp garlic powder
1 tsp black pepper
1/8 teaspoon cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp thyme

Peach Glaze:

3 Tbl SF Peach Preserves
1.5 Tbl white vinegar
1 Tbl dijon mustard

Combine all of the dry rub ingredients in a small bowl.  Place your rack of ribs onto a sheet pan covered with foil or parchment for easier clean-up.  Rub all of the dry rub into the meat on both sides.  Bake the ribs in a preheated 325 degree (F) oven for about 3 hours or until fork tender.  Combine the sugar free peach preserves, vinegar and mustard in a small bowl and mix thoroughly.  Taste and add more sweetness if desired.  Brush over the ribs until completely coated.  Place the ribs back in the oven for 15 – 30 minutes until desired color is reached.  Remove from oven and slice ribs for serving.  Some recommended side dishes to serve these with:  Jalapeno & Cheddar Cauliflower Muffins, Zucchini & Sweet Potato Latkes, Low Carb Onion Rings, and/or the Fresh Corn & Tomato Salad w/ Goat Cheese.

Approximate nutrition information per serving:  534 calories, 41g fat, 4.75g carbs, 32g protein
For more great recipes, check out my new e-cookbook, The Gluten Free Low Carber!





  1. Jennypenny
    Jennypenny09-18-2012

    I was just looking for a low carb way to do ribs last week. I cant wait to try these!

    • Mellissa Sevigny
      Mellissa Sevigny09-18-2012

      Scary how I read your mind there isn’t it Jenny?!?! Hope you like them! :)

  2. Cindi Marino
    Cindi Marino09-18-2012

    Trying this week! Looks amazing :)

  3. Jennifer
    Jennifer09-18-2012

    Love the peach glaze idea. Super!

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Thanks so much Jennifer! I was surprised at how well it worked but I’ll be making these a lot from now on!

  4. Ditch The Wheat
    Ditch The Wheat09-20-2012

    These sound yummy!!

    • Mellissa Sevigny
      Mellissa Sevigny09-24-2012

      Thanks so much – let us know if you make them and if they live up to the description!

  5. Anonymous
    Anonymous10-01-2012

    Made these this evening & for us, was way too salty. Followed it exactly, so maybe we just need to cut back on the salt. Otherwise, it would have been great. Thanks for all the great recipes. Jen P.

    • Mellissa Sevigny
      Mellissa Sevigny10-02-2012

      Thanks for the feedback Jen! I reduced the salt per your comment – it’s hard to gauge how much to use for each person and I’d rather err on the side of not enough than too much. Thanks again!

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