Tiny Kitchen — No Problem

By propitious circumstance, I found myself in the kitchen this evening, with limited ingredients and a specific product in mind.  I am happy to announce that I was successful.

One of my goals, while shopping for groceries, was to add some different kinds of protein to my diet.  As I was shopping on the 15th of the month, my budget was extremely limited, and I finally decided on a family pack of 3 boneless pork ribs.  (I know, this is a fatty cut of meat, and likely not as healthy as a loin chop, but I have a pretty good idea how yummy ribs can be, and I can’t avoid drying out any chop.)  I checked with Mom for basic time and temp directions, and started out this afternoon to cook my ribs.

I was proceeding through the steps — browned the ribs, simmered them, and then reached for the unopened bottle of BBQ sauce on the pantry shelf.  Alas, it was not an unopened bottle.  For some unfathomable reason, I must have used it, and then set it on the shelf instead.  I can’t think of any other way it got there.  This is not something I am prone to doing — I am a nut for expiration dates on food, and for refrigerating anything I’ve opened.  No matter.  The fact was I had cooked ribs waiting, and no BBQ sauce.

I remember a similar situation, in which I had a bunch of shrimp and no cocktail sauce.  I read the ingredients on the product website, and decided I would take a shot.  Ketchup, Worcestershire horseradish, a couple of spices, salt and pepper, and voila, I had cocktail sauce.  Zero hassle.  I decided I could do the same with BBQ sauce.

As would be expected, I, the diabetic, had no kind of sugar at all at hand.  I mixed all the other ingredients:

2 c. ketchup
2 Tbsp. prepared mustard
2/3 c. apple cider vinegar (the recipe called for 1/3 cup, but I decided to go tangy, since I couldn’t go very sweet)
1/2. c. water
Onion Powder, Minced garlic, and salt and pepper.  I tasted it and it still wasn’t even close.)
1 tsp. of chili powder, in place of cayenne
3 packets of Splenda (ewww, I know, but it worked well enough)

I simmered all the ingredients for about 20 minutes, and then painted it on my ribs.  I cooked them in a 350℉ oven for one hour, turning after 30 minutes and adding more sauce.  Remove from oven, let rest for 15 minutes.  Enjoy!

I didn’t take a photo at the time, so they don’t look all glisten-y, anymore, but here is one now:

Boneless Pork Rib/ Homemade BBQ sauce

Boneless Pork Rib/ Homemade BBQ sauce

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