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BBQ Ribs & Slaw | Living Your Best Healthy Life

We love ribs. These are fantastic and guess what? I don't own a grill! This is a very easy way to prepare ribs - but - if it's hot I don't necessarily recommend it as it takes quite awhile to cook these in your oven - thus producing a lot of heat in your home. You know what they say: If you can't stand the heat....get out of the kitchen.

When I went gluten and sugar free - things like Bar-B-Que sauce became a HUGE problem. Every commercial brand of sauce had one or the other, or both. Today is your lucky day - because I'm sharing my recipe. I think it rocks - and I should sell it! Bar-B-Que sauce is really a personal thing - but I think this one ranks up there as one of the best I've ever tried - and I'm about to hurt my arm patting my back, so I'll just share the recipe. ♥




Sea Salt and Pepper

Minced Garlic

Aluminum Foil


Season your ribs with salt and pepper on both sides. Rub the crushed garlic on the meat side.

In a DOUBLE layer of aluminum foil, wrap your ribs very tightly, making sure they are well sealed.

Place on a pan and put them in a 275° oven for 4 hours.

At about the 3 1/2 hour mark, remove the ribs from the oven, open the foil packet, and pour your sauce on your ribs, and then place back in the oven for the remaining 30 minutes.



¼ cup vinegar – I usually use a combo of apple cider, red wine, and white balsamic vinegars

¼ cup Molasses

¼ cup Honey

1 Cup Ketchup - PLEASE read the label and get the kind WITHOUT high fructose corn syrup

1 Tablespoon Mustard – stone ground

1 teaspoon minced garlic

2 Tablespoons. diced onion

1 teaspoon chili powder – I use ½ chili powder, and ½ Chipotle Chili powder

1/2 teaspoon smoked paprika

1 teaspoon black pepper

2 teaspoons Worcester Sauce

2 teaspoons lemon juice

1 teaspoon Chalula sauce – available in the Mexican aisle

½ teaspoon Liquid smoke


Put it in a sauce pan, bring it to a boil, reduce heat, and simmer for about 15 minutes.



1/2 Napa Cabbage sliced very thin, and rinsed well

1 cup sliced Red Cabbage

1/4 purple onion, sliced thin

1 large carrot, grated

1/3 cup Mayo

2 Tablespoons Apple Cider Vinegar

1 Tablespoon Whole Grain Mustard

1 Tablespoon Honey

Salt and Pepper


Prep veggies and place in a large mixing bowl.

In a small bowl, combine mayo, vinegar, honey, mustard, and salt and pepper to taste.

Pour over veggies and mix well.

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