Meat and Rub

• Preheat smoker to 250.
• Mix garlic powder, onion powder, chili powder, cayenne pepper, pepper, sea salt, and monk fruit in a small glass bowl.
• Rub seasoning into both sides of the country rib.
• Place on preheated smoker.
• Let smoke for around 3 hours. Or until the internal temperature is 185 degrees. You can also wrap them in aluminun with 1 hour left to be more tender.
• While meat is smoking prepare BBQ sauce.

Sugar Free BBQ Sauce

• Whisk all ingredients in a medium-sized saucepan, over medium heat.
• Bring to a boil.
• Turn down to low heat and simmer for 6-10 minutes or until thickened.
• Set as side to serve with ribs.

Dressing

• Whisk all dressing ingredients in a medium sized glass bowl.

Slaw

• Toss undressed coleslaw, diced apple, and sweet onion in a large glass bowl.
• Add dressing and toss.
• Can be made a head of time and stored in fridge.

• Preheat oven to 350 degrees.

Crumb Topping

• Melt butter
• Mix all crumb topping ingredients in a medium sized bowl; Namaste flour, gluten free oats, brown sugar, melted butter, cinnamon, xanthan gum, and salt.
• Press 1/2 of the crumb mixture in the bottom of a 9×13 baking pan. Save the other 1/2 for topping.

Rhubarb

• Cover bottom layer of crumb mixture with fresh diced rhubarb

Syrup Mixture

• In a medium saucepan combine sugar, cornstarch, water, and vanilla.
• Place on medium heat, cooking and stirring until thick and clear.
• Pour over rhubarb.

Crumb Topping

• Put remaining crumb mixture on top.
• Place in preheated oven and bake for 1 hour.
• May need to place baking sheet under to avoid hard to clean spills in the oven.

Serve with homemade whipped cream or vanilla ice cream.