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Sticky ribs and BBQ Chicken

We are Grilling for father's day with Chef Ryan Turner

www.solasweet.com

BBQ Pulled Chicken Sandwich with Avocado Mayo and Sweet & Spicy Coleslaw

What a combination of flavors! Sweet and salty, spicy and creamy, this sandwich is a real winner and made with sola sweetener BBQ sauce and Sola low-carb bread this sandwich is also better for you! Make dad happy with this killer sandwich for Father’s Day!

Makes: 6 servings

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

For the BBQ sauce

½ white onion, sliced

3 cloves of garlic, minced

2 tablespoons olive oil

½ cup (120 ml) bourbon whiskey

1 cup (240 ml) vinegar, red wine or white wine vinegar work well

1 cup (240 ml) water

1 cup (240 ml) dry red wine

3 tablespoon tomato paste

¾ cup (145 g) Sola sweetener

1 teaspoon smoked paprika

1 pinch cayenne pepper

1 tablespoon American-style mustard

1/8 teaspoon freshly ground black pepper

Sea salt to taste

For the Sweet & spicy jalapeno Coleslaw

¼ head red cabbage

1 small carrot

½ white onion

1 tablespoon American mustard

½ cup freshly chopped cilantro

1 scallion, chopped

1 jalapeno pepper, deseeded and minced

Squeeze fresh lemon juice

3 heaped tablespoons good quality mayonnaise

2 tablespoons Sola sweetener

Few dashes of tabasco sauce to taste

Sea salt and freshly ground black pepper to taste

For the Avocado Mayo

½ ripe avocado (de stoned and flesh scooped out)

¼ cup mayonnaise

Juice from half a lemon

Few dashes of tabasco sauce

Sea salt to taste

For the Sandwich

12 slices of Sola low-carb bread

6 cups, cooked shredded chicken (1 rotisserie chicken will provide enough meat)

12 slices cooked bacon

12 slices cheese of your choice (we used pepper jack)

Directions

1.Firstly make the BBQ sauce, place the onions and garlic in a large saucepan with the olive oil and cook over medium-low for approximately five minutes until lightly golden brown.

2. Add the bourbon and give it 30 seconds to warm through, then carefully set it on fire using the gas flame or a lighter. This step will burn off the alcohol but leave the delicious flavor of the bourbon. Stand as far back from the pan as possible while doing this because the flames can get quite high and you don’t want to burn your eyebrows off!

3. Add the vinegar, water, red wine, tomato paste, Sola sweetener, and spices, and bring to a boil. Reduce the heat to a slow simmer and continue to cook (stirring regularly) for 25 minutes until the sauce has thickened and looks rich in color.

4. Remove the saucepan from the heat and use an immersion blender to purée the sauce until smooth.

5. Use immediately or store in the fridge for up to two weeks.

6. Secondly make the avocado mayo, place all ingredients into a food processor and blend until smooth, season to taste with tabasco sauce and sea salt.

7. Next make the coleslaw, cut the cabbage into quarters and then cut away the dense core, then use a sharp knife to finely shred the cabbage into thin strips, place into a large mixing bowl.

8. Peel and slice the onions and scallions to the same size as the cabbage and add to the bowl.

9. Peel and grate the carrot and add to the bowl along with the mustard, lemon juice, minced jalapeno, chopped cilantro and mayonnaise then season well with sea salt and tabasco sauce.

10. You can use a large spoon to mix the ingredients together, however I prefer to use a pair of latex gloves and get in there with my hands and really mix it all up. Don’t make too far in advance or the coleslaw can become soggy.

11. For the BBQ pulled chicken, mix the shredded chicken with half of the BBQ sauce and wrap in foil, place this on the grill or oven to warm before you make your sandwiches.

12. To build the sandwiches toast the Sola bread and spread over the avocado mayo, top with the BBQ chicken, cheese, bacon slices and sweet and spicy coleslaw, finish by placing onto the grill for a few seconds to toast.

Nutrition facts per serving:

Calories (kcal) 650

Fat (g) 39

Saturated fat (g) 10

Protein (g) 50

Carbohydrates (g) 40

Dietary Fiber (g) 12

Total Sugars (g) 5

Sola Sweetener (g) 16

*Net Carbs (g) 12

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

Sticky Ribs with Bourbon Barbeque Glaze

Four hours of slow cooking equals melt-in-your-mouth meat, complemented by a sweet, sticky glaze that offers a hint of smokiness and spice.

Makes: 8 servings

Prep time: 30 minutes

Cooking time: 4 hours

Ingredients

For the ribs

2 racks pork ribs (approximately 12 bones on each rack)

1 teaspoon smoked paprika

½ teaspoon garlic powder

1 teaspoon American-style mustard

2 whole star anise (optional)

Sea salt and freshly ground black pepper

For the BBQ sauce

½ white onion, sliced

3 cloves of garlic, minced

2 tablespoons olive oil

½ cup (120 ml) bourbon whiskey

1 cup (240 ml) vinegar, red wine or white wine vinegar work well

1 cup (240 ml) water

1 cup (240 ml) dry red wine

3 tablespoon tomato paste

¾ cup (145 g) Sola sweetener

1 teaspoon smoked paprika

1 pinch cayenne pepper

1 tablespoon American-style mustard

1/8 teaspoon freshly ground black pepper

Sea salt to taste

Directions

1.Firstly make the BBQ sauce, place the onions and garlic in a large saucepan with the olive oil and cook over medium-low for approximately five minutes until lightly golden brown.

2. Add the bourbon and give it 30 seconds to warm through, then carefully set it on fire using the gas flame or a lighter. This step will burn off the alcohol but leave the delicious flavor of the bourbon. Stand as far back from the pan as possible while doing this because the flames can get quite high and you don’t want to burn your eyebrows off!

3. Add the vinegar, water, red wine, tomato paste, Sola sweetener, and spices, and bring to a boil. Reduce the heat to a slow simmer and continue to cook (stirring regularly) for 25 minutes until the sauce has thickened and looks rich in color.

4. Remove the saucepan from the heat and use an immersion blender to purée the sauce until smooth.

5. Use immediately or store in the fridge for up to two weeks.

6. Next, make the ribs, preheat the oven to 300F/150C. Line a deep-sided baking dish, large enough for the ribs with foil.

7. Cut the ribs into smaller pieces––I like to cut them so that each portion has two bones, but you can cut them smaller or larger if you like. Place the pieces into the baking dish.

8. Drizzle a little olive oil over the ribs, sprinkle generously with the spices, mustard, and seasoning, then use your hands to rub the seasoning into the meat, place the star anise in the pan under the ribs.

9. Cover the baking dish with foil and place it into the oven to cook for three hours. During this time the meat will become incredibly tender.

10. After three hours, remove the ribs from the oven, discard the foil, drain any excess juices and fat off, and spoon the BBQ sauce over the ribs. Place them back into the oven, uncovered, to cook for another hour. During this time, regularly turn the ribs to ensure they are fully coated with the BBQ glaze. You can also finish the ribs on the grill.

11. Serve the ribs immediately! Pair with creamy coleslaw and a fresh side salad, and don’t forget the napkins!

Chef’s Tip

If you don’t have any bourbon or don’t want to add it to the BBQ sauce, simply substitute with water, don’t worry; this recipe is still good without it.

Nutrition facts per serving:

Calories (kcal) 550

Fat (g) 18

Protein (g) 67

Carbohydrates (g) 24

Dietary Fiber (g) 1

Total Sugars (g) 1

Sola Sweetener (g) 18

*Net Carbs (g) 5

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

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