If you love pork ribs but are fretting that you can't have them because the weather is bad or it is the wrong time of year for barbecue style fare, worry no more because there is a tasty solution to your dilemma. You can make these in nothing more than a standard convection oven. The first step is the longest one because you need time. If you cannot get a large foil oven bag, use a large oven pan that can hold your ribs and some water. If there is a grate fitted into the pan all the better. Put about 2 cups of water into the bottom of the pan. Here you can lightly season the ribs or apply a dry spice rub to them so as to let pleasant flavors penetrate the meat. Add liquid smoke for a more genuine barbecue flavor. This step is optional but recommended. Place your ribs into the water or above it on a grate. Cover the ribs well. Make sure the aluminum foil makes a nice seal over the edge of the pan so that the water vapor tends to stay in and steams the ribs nicely. The object here is to, over the course of 2 to 3 hours, steam the ribs and cook them thoroughly. For 2 hours you will have to put your oven to about 400 to 450 degrees Fahrenheit, but the quicker cooking might toughen them a bit. If you have the time, go for 3 to 3 1/2 hours at a lower temperature like 350 degrees.

While the ribs are cooking in the oven, make a low carb sauce. This is the critical thing, since the store bought sauces are usually loaded with high fructose corn syrup. What I do is either use some supermarket barbecue spice mix that does not contain sugars, or mix them up yourself. A good mix would be celery seed, coriander, black pepper, red pepper, paprika, salt, onion powder, and garlic powder. To this add a dash of cinnamon and a half teaspoon of ground mustard seed. You can put a dash of vanilla extract, and for sweetness add about 8 tablespoons of Xylitol, a natural 5 carbon sugar that is not metabolized as sugar. A quick note, dogs should never consume Xylitol, as it can be deadly to them, but not to humans. It is totally safe for humans and it comes from birch trees. This is not an artificial chemical sweetener but a natural 5 carbon sugar, which differs from regular sugar which is 6 carbons and does get fully metabolized by humans. Alternatively you can use Stevia, which is also a natural sweetener which comes from a South American plant. I mix Xylitol and Stevia. Both stay sweet with cooking heat and taste great. Add some apple cider vinegar, about a tablespoon or two, for some tang. Add a dash of liquid smoke for that smoky taste that characterizes barbecued foods. Finally, add some hot water to dissolve everything. Try not to make the sauce too thin by adding too much water.

When the ribs come out of the oven, are done steaming, and are cooked through and seem tender, use large tongs to put them onto a plate. Discard the water and place them back into the pan. Brush the sugar free sauce onto the side facing up and place them under the broiler until you see them getting a slightly singed grilled look. Take them out and flip them, apply more sauce to them, and repeat the process. If there is leftover sauce you can take them out again and give them one more application, but don't leave them in too long because you don't want them to dry out or become tough. Use your common sense for how long you let them broil because in my experience you can't always reduce these things to a certain amount of time because ovens vary and so do individual tastes. Some people like their ribs grilled really crisp while others prefer them softer and moist. Use common sense because this is not rocket science, it's grilling!

With practice you can come up with all sorts of wonderful flavors for alternative sugar free sauces for barbecuing, grilling, and many other types of cooking. You do not have to be a prisoner to what the large sugar pushing food conglomerates want you to buy. With a little work anything is possible. Isn't your health worth it? Enjoy this creative way of preparing and eating your food in a healthier sugar free way.

Tom has been writing articles on many different subjects because his Bachelor of Arts degree imbued him with a love of knowledge in many different areas. His latest site is about electric coffee makers and a dual coffee maker which liven up any morning.