This is not a Leith’s session but I thought I would share this any way as a contribution to Diabetes Week.
My partner is a type 1 diabetic so I created a sugar free bbq sauce to do justice to slow baked Gloucestershire Old Spot rack of ribs. I used blackberries and a brown sugar substitute called Sukrin Gold for sweetness and glaze.
As I’m usually a non-meat-eater, I am particular about where meat comes from and how it is raised. My local butcher – Duggard and Daughters, does such a fabulous job of sourcing great quality meat!
I served these with carb free sides – a slight variation on Ottolenghi’s grilled sweetcorn slaw and a heritage tomato and cucumber salad. All so delicious!