Diabetic Barbecue Baby Backribs
Recently I made some ribs for a friend of mine who is diabetic. I was able to make him healthier barbecue than I normally make using fresh ingredients, red wine, and Splenda. He counts carbs and sugars to keep his diabetes in check and like some people, I dont look at labels when I grab them from store shelves and put them in my cart. I was surprised to find out an average bottle of store bought barbecue sauce contains 15 carbs per serving, which is 2 Tablespoons. That is a lot. I had not used Splenda before in rubs or sauces so I was a little skeptical of how it would hold up to a sweeter Kansas City style of smoking. In a nutshell, Splenda is an artificial sweetener that is supposed to be stable under heat conditions with zero calories and carbs and is supposed to be equally as sweet as real sugar, one cup for one cup . I make VERY sweet turn in foods for KCBS competitions (which I think is too sweet for most people) and at home I strive for balanced flavors. I was unsure if Splenda would be able to hold up its sweetness end of the bargain to chemically match the saltiness of my rubs and sauces. It was pretty close to the same taste but not quite, so I had to adjust my normal recipe which is listed below. Splenda is a great zero calorie sugar alternative, as I was able to get the rub down to 0.08 carbs per serving and the sauce down to 1.8 carbs per serving, which is outstanding! I used the 2/2/1 method for the baby back ribs I smoked, which means I smoked them for 2 hours, then foiled them for 2 hours, and then unfoiled them and smoked for a final hour. The first two hours allows the ribs to form a bark and bask in the smoke. The second (foiled) two hours allows the ribs to steam and become very tender. The final hour firms up the bark and allows you to add a sauce Continue reading >>
Diabetes-friendly Bbq And Summer Eating Tips
Diabetes-Friendly BBQ and Summer Eating Tips As summer heats up, we turn our attention to weekend barbeques, picnics, and outdoor celebrations. For those with diabetes, making healthy food choices even while on vacation and at summer parties is key to staying healthy, feeling energized, and managing your diabetes. As summer heats up, we turn our attention to weekend barbeques, picnics, and outdoor celebrations. For those with diabetes, making healthy food choices even while on vacation and at summer parties is key to staying healthy, feeling energized, and managing your diabetes. Luckily, options abound for diabetic-appropriate eating at BBQs and outdoor parties during the summer months. If you have diabetes, you dont have to eat special foods or be excluded from what everyone else is eating, says EatingWell.com nutrition editor and author Joyce Hendley. Current guidelines for diabetes are, in fact, the same as those for the population at large. Everyone else, says Hendley, should be taking their cue from whats on your plate. So rest assured you can enjoy delicious, fresh recipes and menus all season long. Knowing how to create a well-balanced meal in different situations is key to maintaining regular blood sugar levels. Here are some tips from the National Diabetes Education Program on how to eat healthy and still enjoy everything summer has to offer: Go Lean Skip the fried chicken and opt for lean grilled meats such as grilled chicken breast, a turkey burger , or fish. When choosing meat dishes limit your portion to the size and thickness of a deck of cards. Go Green Slap some veggie kabobs on the grill or cook up sliced vegetables in foil for a low-carb, low-fat entree alternative. Dishes with dark green vegetables such as broccoli, cabbage, spinach, and kale are nu Continue reading >>
Can Diabetics Eat Pork Chops, Pork Roast, Spareribs, Etc.?
Can diabetics eat pork chops, pork roast, spareribs, etc.? I was told not to eat "red meat" so where does that leave me? Are you sure you want to delete this answer? Best Answer: You can bet your bippy . You can eat almost anything. Just stay away fron sugar, flour, white rice.Complex carbs. in moderation are fine.And who told you and why. If doctor he would have given you reasons. How on earth could we live without these foods. Source(s): Reverse Diabetes Without Drugs : Source(s): Two Weeks Diabetes Cure : First of all, pork is not red meat; it is white meat. Secondly, all meats are proteins and you can eat red meat or white meat. Spareribs often have a very sugery sauce on them, which can raise your glucose levels, so go easy on them. Ask your doctor if you are allowed to adjust your insulin to fit the food you are eating. I have Diabetes Type 1. I eat pretty much anything I want, always in moderation. At bedtime, I take Lantus (glargine) 75 units, which is a slow-acting insulin and keeps my levels around 90 for 24 hours. I never change the dose of that. During the day, before meals, I take NovoLog (asparte) 35 units. That is a fast-acting insulin that lasts about 2 hours, long enough to process my meal. If I am going to eat an extra large meal or one that is high in carbs or sugers, I adjust the dose to 40 or 45. On the other hand, if I am only going to have a yogurt, I lower the dose to 25 or 20. Of course, I do frequent testing with my glucose meter. So, enjoy your pork chops, your pork roast, etc. Be a bit careful with the ribs if they have a lot of sauce. Do not worry about eating meat, whether red or white. They are proteins which will not raise your glucose levels. It is the sauces and gravies that you have to be careful with since they have a lot of sugar in Continue reading >>
July 4th Bbq - Gestational Diabetes | Forums | What To Expect
What foods can we eat during BBQ besides the meat. You can eat a whole bunch of foods! This past week I have been on vacation and it has been hard to make every single meal myself and I have had to tackle eating other people's cooking and going out to restaurants, which I feared for my numbers were off when I have done this before. You can eat all the veggies you want (salads without fruit or store bought dressing-otherwise count your carbs or grilled veggies). Watch corn though. Things like devilled eggs and even bean salads (count your carbs with beans). And watch the sauces like ketchup. Mustards are ok and so is mayonnaise. BBQ sauce can be loaded with sugar so it is best to find dishes that have a smokier sauce. You can even eat a small amount of white bread too. Or pasta salad. Or potatoes. My rule is eat half of what I would normally eat if I was eating brown bread when I tackle white carbs. Or bing your own bun! No one will know and as a host I always appreciate when someone takes care of their own allergy or dietary needs. Tonight we went out to dinner and I was able to have breaded fish and 'chips'. I replaced my fries with a side salad, ate 4-5 big fries from someone else's meal, ate the coleslaw (the sauce definitely had some sugar added to it), tartar sauce and water to drink. I did pick off some of the excess batter off of the fish, but I could have eaten it because my numbers where good after. You can eat fruit (watch the watermelon), I believe 1 cup fruit counts as one carb serving. Now fruit is off limits for me. It throws my numbers too much but it may not for you. And you can eat cheese! Happy July 4th! Continue reading >>
Diabetic Bbq????? Sos
My wife has just recently been diagnosed with diabetes I am looking for some good ideas on how to cut sugar and salt out of rubs and sauces We need to know more about what you like to smoke and the rubs and sauces that you like. I am big on brisket and spare ribs and I also like whole chickens South Louisiana, on the Mississippi River There ya go, chickens are no problem, use some fruit, herbs, veggies if you need to build more complex flavors. BUT you can sprinkle some Mrs Dash on the bird and smoke it just like that. Chicken is happy just in the smoke. but you could sprinkle. parsley, sage, rosemary, thyme, or stuff it with onions or go with fruit like oranges and apples. Just chicken is a perfectly wonderful meal. They tried taking me off salt once also. Its like someone rips out your taste buds.But you can sacrifice salt by replacing it with other flavors. Its really frustrating cause nothing seems right, and it takes awhile to ween yourself and not want it. It just takes time. Most recipes that call for sugar or brown sugar seem to work well with sugar sustitutes. The bark may not be quite the same but still very good. I've lost over 100 pounds since late September on a local hospital diet, eating my smoked meats a couple times a week. I've used sugar substitutes in all the rubs I've found on this site. Salt is also a concern for me. If I use salt in the rub recipes I find on this forum I usually cut the salt in half to start then adjust up or down from there. Also, lemon zest and lemon pepper seem to be a pretty good supplement to the reduced salt. Everyone has different likes and dislikes but these techniques seem to have worked for me. Trust me a little piece of me died when she told me low salt What do you normally put on your brisket , spares and chicken? I'm Continue reading >>
Pork Ribs With Barbecue Sauce
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking. 2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs 1. Preheat oven to 400 degrees. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours. 2. Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce. Great recipe for a novice griller! The first time I made it was without doing a dry rub first and it was fine, but I thought it was even better doing the seasoned rub. I made it one weekend and then I was requested to make it again the following weekend! I'd say that speaks for itself :) Simplistic excellence. My first attempt with baby backs and this no fuss recipe was a huge winner. I added a multi spice dry rub before roasting in the oven for deeper flavor, but followed everything else as indicated. The ribs turned out tender and super tasty. Zero leftovers. This recipe IS phenomenal and easy. I used a grill pan and it worked great. The flavor is just right and the ribs are so tender. Fantastic. These are phenomenally good and so easy. No mess and I don't even bother with the grilling step--just broil them a couple minutes in the oven to crisp them up. This recipe--and the technique--is definitely a hit! I love the idea of slow cooking overnight. Sounds like they are Memphis good. I am going to try and incorporate a little of the two recipes. Thanks to all of you.I can imagine how yummy they taste now. Tuger My mother-in-law pre-boils her ribs also. I find that it completely changes the texture of th Continue reading >>
Featured Recipe | The Diabetic Friend
For years I have been trying to perfect this recipe for ribs. When I was diagnosed with diabetes, I had to rethink how I ate and what foods to eat. Featured Recipe. Ribs were always a favorite of mine, however the store bought BBQ sauce and other ingredients would not allow me to have these delights. No more! I have come up with a recipe that is friendly for diabetics. The ingredients are quite simple, however the cook time is fairly long. The end result, is however, a great dish that tastes great and is good for the entire family. Diabetic or not. Cook this and you will be the King of the back yard BBQ in your neighborhood! Dry Rub (I make my own using paprika, basil, etc. Be creative! Adobo all purpose is a good one) 1. Preheat your oven to 150-175 degrees F. or prepare your BBQ with a medium amount of briquettes. (We dont want a lot of heat here!) 3. Triple wrap the ribs in heavy duty foil. 4. Place the ribs (RIB SIDE DOWN) on the heat. The rib cage protects the meat from the heat and will allow it to slow cook and become tender without burning. We dont care if the rib side chars a bit. 5. When your oven/grill is ready, cook for 4 5 hours (depending on your oven/grill as temperatures will differ. The goal here is to slow cook the meat!) 6. While the meat is cooking prepare the sauce. Remember, dont drown the meat in the sauce. You want to use a brush and lightly baste the ribs when finishing. Do NOT baste during initial slow cook. (Instructions to follow). 3 Tble. spoons of light brown sugar (or SplendaI can tolerate brown sugar) 1 Tble spoon of orange juice (you can experiment with lime juice to your taste, etc.) A touch of cinnamon (Great taste and great for diabetics) Water to create a semi-thick base (like common BBQ sauce) Mix well and set aside (again experime Continue reading >>
Diabetic Rib Rub Recipe? - The Bbq Brethren Forums.
It looks like you're enjoying The BBQ Brethren's Forums but haven't created an account yet. Why not take a minute to register for your own free account now? As a member you get free access to all of our forums and posts plus the ability to post your own messages, communicate directly with other members, and much more. Register now ! Already a member? Login at the top of this page to stop seeing this message. Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. I have a friend with a 13 year old daughter who is a big time diabetic, she even has a pump to help keep her straight. I would like to cook them some ribs and would like a rub recipe she could eat. I figure most teenage girls want a sweet taste with not much heat and wondered how I could put some flavor to the ribs that she can eat. Any thoughts? Substitute Splenda for the sugar and you will make her very happy. KC masterpiece makes a sugar free sauce if you can find it. Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD From the Splenda folks (gluten-related but handy): There is no gluten in SPLENDA(R) Brand Sweetener products. Sucralose, the sweetening ingredient in SPLENDA(R) No Calorie Sweetener is made from sugar. There are no ingredients derived from wheat, oats, rye or barley in SPLENDA(R) Brand Sweetener. The maltodextrin in SPLENDA(R) No Calorie Sweetener is derived from corn and is known to be well tolerated by Celiac pat Continue reading >>
The Link Between Bbq And Diabetes
Easy Health Options Home Health Conditions Diabetes The Link Between BBQ And Diabetes The summer season is a great time of year to enhance your health. With an abundance of fresh produce, more opportunities for outdoor exercise, summer vacations and more theres a lot we can do to increase our vitality. But theres a big summer health risk that many of us arent aware of; and research shows it contributes to type 2 diabetes, metabolic syndrome and weight gain. Furthermore, this all American pastime significantly speeds up the aging process and increases risks of cancer and other chronic diseases. The culprit? Barbecued food especially meat. As we all know, diet plays a primary role in diabetes, metabolic syndrome and weight gain (along with just about every other chronic illness). We know that refined sugar is the No.1 enemy even for people without metabolic health problems related to glucose and insulin imbalances. Excess sugar in the bloodstream triggers inflammation and oxidative stress, including the production of damaging proteins called AGEs (advanced glycation end products). AGEs fan the flames of inflammation, cause cells to age prematurely and increase our risks of chronic diseases. Research shows AGEs are particularly bad for people with type 2 diabetes, metabolic syndrome and obesity, helping to advance these degenerative conditions and accelerate chronic inflammation, organ damage and weight gain. After refined sugar, barbecued food may be the most to blame for these damaging proteins. When foods, particularly meats, are cooked to a crisp over an open flame, they generate the same AGEs produced in the body when we eat a lot of sugars and other inflammation-causing foods. Essentially, inflammation in the body is kind of like barbecuing over an open flame: Cells Continue reading >>
Sugar Free Old Bay Baby Back Ribs Recipe
A second look at the membrane being pulled off OPTIONAL: If the membrane is tough and won't come off, with a knife make a slit between each rib on the membrane side to allow the flavor to penetrate and to make it easier later to cut the ribs. Pour Garlic Olive Oil on the bone side, rub it in and turn over and rub the olive oil on the meat side. Sprinkle Old Bay (about 1-2 tablespoons per side) and Montreal Steak Seasoning (about 1/2 teaspoon per side) on the ribs on both sides and rub in. Using a temperature of 180 degrees, place the ribs onto the smoker and smoke for 3 hours. Lay down two wide sheets of tin foil (or two sets of two regular size tin foil sheets) per rack of ribs. Squeeze mustard onto the tinfoil on the tin foil in a zig/zag pattern. Remove the ribs from the smoker and place the rib meat side down. Pour mustard on the rib side, rub it in and sprinkle Old Bay (about 1/2 tablespoon). Flip the rib over, and rub in mustard, adding more if needed. Then sprinkle the meat side with Old Bay (about 1/2 tablespoon). Flip and wrap again to create a sealed wrap to keep the juices from escaping and making a mess. Place the wrapped ribs in a 190 degree oven (or back on the smoker, your preference). Bake for an additional 1 hours. Ribs should bend nicely when held up from one end with tongs and you should see the bone but the meat should not be falling off the bone. Time to eat! These ribs do not need any BBQ sauce, but if you like, serve with a sugar free BBQ sauce. Continue reading >>
Pork Ribs Are Diabetes Friendly
As a friend said the other day, Fat is where the flavor is. Fatty meats are tastier cuts for sure but fatty meats near bones are generally the tastiest, juiciest and most flavorful. Pork ribs are diabetes friendly. Fatty meats are the cornerstone of my low carb paleo diabetes diet . Why? Fatty meatsprovide every thing we require, to not only survive but to thrive! Fatty meats provide our bodies with protein and fats for fuel! Our bodies do not require dietary carbohydrates to survive nor to thrive. Gluconeogenesis provides our bodies with all of the glucose our bodies need. I address this in, Why Low Carb Works . 2. Rub Louisiana Hot Sauce (or your favorite hot sauce) on to the bone side first, shake Slap Ya MamaCajun Spice and flip so meat side is up and repeat. 3. Place in refrigerator for a couple of hours if possible I never do and they taste great. 5. Add cup of water to 1 cup of Apple Cider Vinegar . A Rack of Ribs with fresh basting and now it is resting. :) 6. Place ribs in the oven, on bottom of a broiler pan, meat side up. Baking at 200 degrees for an hour. 7. After an hour, remove from oven and increase temperature to 300 degrees. Baste, using a brush with the low carb sauce. * After an hour cooking, you should have plenty of juice mixed with the vinegar sauce in the bottom of the broiling pan. I use this liquid to baste, if not, use the Low Carb Sauce. 8. Return to the oven, bone side up, cooking for 30 minutes at 300 degrees. 9. Remove, baste and turn meat side up. Return to oven for another 30 minutes at 350 degrees. 10. Remove, baste, leave meat side up. Return to oven for the final 30 minutes. BROIL on LOW the final 30 minutes. CHECKING and BASTING frequently IF the meat appears to dry. ** Place excess Low Carb Sauce in a bowl and use a brush or spoon t Continue reading >>
Dry Marinade And Rub Recipes For Diabetes
Dry Marinade and Rub Recipes for Diabetes Dry rubs and marinades are essential ingredients in diabetes-friendly barbecue recipes for people with type 1 diabetes or type 2 diabetes. They add flavor to meat, poultry, fish, and vegetablesbarbecue favorites. And who doesn't love a barbecue? But many marinades and rubs are oil-based and high in fat grams, so If you're on a low-fat diet, you need healthier options. We'll show you how to make marinades and rubs healthier. When using rubs or marinades with meat or poultry, you can marinate them for up to 24 hours in the refrigerator before you prepare them. However, fish and vegetables only need about an hour to absorb the flavors. Fruits need about 10 to 15 minutes. Pick a day when you have some timea weekend day perhapsto make large batches of dry rubs or marinades. Store them in tightly sealed glass jars away from heat and light. Label each jar and note the date. Below are some diabetes-friendly recipes for dry rubs and marinades. All should be used within 3 months. Apply only about 1 tablespoon of the dry rub or marinade per pound of meat, poultry, fish, or vegetables. Also, since none of these contain any appreciable calories or sodium, they don't add any nutritional value (or food exchanges). Continue reading >>
Applebee S Baby Back Ribs | Diabetic Connect
Below it saids that you need 2 slices to make a sandwich use rye bread cut in half its same size as 2 pieces of bread and the rye bread is harder to digest so it takes longer which spreads your sugar level in system over a longer period and that makes it lower or more stable if you do not like rye use things high in fiber like whole grains instead of white or wheat 15 grams of carbs = 1 slice of bread is right! 2 slices is essentially a meal of carbs, and almost to the limit, not including anything in between those slices or anything to drink as well. This recipe sounds really good. I plan on trying it. For thosewho do not carb count their meals, 15gms of carbs are the same as 1 serving of bread my diabetic specialist said any diabetic can have up too 36 gms of carbs (sugars) per meal. no more than that. so this recipe allows for more than one helping/serving of baby back ribs. at 36 times 3 thats a total of 108 per day. and thats the average anyone should take in to be healthy. I am not understand, if you are diabetic why do you put in ingredients that have sugar. I thought diabetics should have no more than 5 gm per day Continue reading >>
Best And Worst Meals For Diabetes-savvy Dining
Balance Your Choices When you have type 2 diabetes, you need to eat a good mix of protein, carbohydrates, and healthy fats. So what's a well-balanced dinner? A power breakfast? The following meal examples can help you make better choices. Some people find it helps to count carbs. Keep in mind recommendations from your doctor or nutritionist, too. The Count: 2,060 calories, 276 g carbs No food is off-limits with diabetes, but this brunch will blow your carb and calorie budget in a hurry. Experts suggest that meals for people with diabetes should have 45-75 grams of carbohydrates, depending on individual goals. Your body weight, activity, and medications all matter. This meal packs enough carbs for four to five meals. The Count: 294 calories, 40 g carbs This quick meal delivers protein in a scrambled egg, and just 40 carbs, mostly from fiber-rich oatmeal and blueberries. Fiber slows digestion to help prevent blood sugar spikes. People with diabetes need to watch all types of carbs: cereal, bread, rice, pasta, starchy veggies, sweets, fruit, milk, and yogurt. Spread your total carbs across the day. The Count: 1,760 calories, 183 g carbs. Before one bite of burrito, you can get 98 grams of carbs and 810 calories in a basket of chips and salsa. If you're trying to slim down and eat less sodium, like many people with diabetes, the burrito adds 950 calories. You also get way more than a whole day's worth of sodium. The Count: 443 calories, 48 g carbs Lean beef and black beans make this Mexican dish a good option for a diabetic diet. The fiber in the beans can help lower blood cholesterol and control blood sugar. Go heavy on the veggies and light on cheese. Enjoy 10 small corn chips (1 ounce) with a little guacamole. The Count: 2,510 calories, 83 g carbs This classic Southern m Continue reading >>
Crock Pot Low Carb Bbq Baby Back Ribs
Crock Pot BBQ baby back ribs are made healthier andwithoutadded sugar! Theyre the ultimate football food! Perfect for the Super Bowl or any party youre having! I cant think of anything more fun to eat then finger licking good ribs! I mean who can resist right? When youre eating low carb or sugar-free most sauces that ribs are made in are full of added sugars. Bottled barbecue sauce is full of sugar as well. Sure its easy to throw in a bottle of BBQ sauce with ribs and call it a done deal in your crock pot, but making sugar free ribs at home is much easier than you think. I have a confession to make, we are not much of a football loving watching family. We will watch the Super Bowl if our local Patriots team is in the play offs but that is about it. My man is an outsdoors man. You know the type, camper, fisher, hunter type man. Sports were never really his thing. Even as a child the only sport we watched was soccer because my Italian dad was a soccer player a long time ago. He never really got into watching sports when he came to the States so as a child neither did I. To be honest Im kinda glad I didnt marry a man who needed to watch football or any sport for that matter whenever it was the weekend. The only tradition we do stick with is awesome finger foods when the Super Bowl is on and this recipe is the ultimate! Perfectly tender after a good 10 hours. The sauce is cooked in the crock while the ribs are going so its the easiest thing to coat them once they are cooked and then youve got this amazing looking pot of succulent ribs with meat hanging off the bone waiting for you to pick it off. I made this for New Years Day when we were having company and it was phenomenal. Everyone loved it. I added this pretty Spiralized Waldorf salad on my plate and felt completely sa Continue reading >>
