Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Baby back ribs

  2. 3/4 cup 177ml Tabasco chipotle pepper sauce - divided Pam cooking spray - as needed Salt - to taste Freshly-ground black pepper to taste

  3. 1/2 cup 118ml Tomato sauce

  4. 1/4 cup 59ml Fresh lime juice

  5. 2 tablespoons 30ml Splenda Cilantro sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the ribs in a large bowl or large storage bag and add 1/4 cup of the Tabasco chipotle sauce. Turn to coat with the sauce. Refrigerate, covered, several hours or overnight. Combine remaining 1/2 cup Tabasco chipotle sauce with the tomato sauce, lime juice, Splenda, and 1/2 teaspoon salt. Heat grill to medium hot. Remove ribs from the marinade. Oil the ribs and sprinkle with salt and pepper. Place ribs on the "cool" part of the grill. Cover the grill and cook until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 15 minutes of grilling, baste generously with the sweetened Tabasco-lime mixture. Serve garnished with spring of fresh cilantro. This recipe yields 4 servings; 3 carb grams per serving.


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