Savory BBQ Ribs with Coffee Dry Rub and Tomato Less Low Glycemic BBQ Sauce

Ingredients:

For the Dry Rub

1/4 cup of organic instant coffee
2 teaspoons of sea salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin powder
1/2 teaspoon dill
1/2 teaspoon liquid smoke
1/4 teaspoon cayenne pepper

For the Ribs

2 racks of baby back ribs, cut in half

For the BBQ Sauce

fat drippings from the ribs

1 yellow onion, diced

3 cloves of garlic, crushed

1/2 cup of lakanto

2 teaspoons of salt

Instructions for the ribs: Preheat oven to 300 degrees.  Rinse and dry the ribs, cut them in half with a sharp knife or heavy duty kitchen scissors.  Generously season with dry rub and layer each half of a rack on top of the other so they fit in the dutch oven.  Place the lid on the pot and cook for 3 hours. Once the ribs are done in the oven preheat the grill to 400 degrees. 

Instructions for the BBQ sauce:

Remove the ribs from the dutch oven onto a large plate.  Set aside while the bbq heats.  Add the onions and allow to simmer for about 5-8 minutes, add the garlic and simmer until fragrant about 2-3 minutes more.  Add the lakanto and salt, stir until melted.  Allow to cool slightly.  Place the slightly cooled sauce into the blender and blend on high for 2 minutes until fully incorporated.  

Instructions to grill the BBQ ribs: Once the sauce is done, coat the ribs generously and place on the preheated grill.  Grill for about 20 minutes on each side, generously brushing with sauce every 5 minutes or so.

Instructions for serving: Remove the ribs from the BBQ onto a serving plate with extra sauce for dipping.

*If you do not have a grill, you can place the ribs under the broiler in the oven set to low, about 10 minutes on each side, coating with extra sauce every 5 minutes or so.