Grilled Coffee For Diabetics

Looking for a different twist on barbecue? Try these coffee-flavored barbecue ribs. Why not mix two of our favorite things, coffee and barbecue ribs, into one? Give these ribs a try and let your family and friends guess at your secret ingredient. Add cheesy mixed vegetable casserole and strawberry salad for a complete meal.


2 to 3 lbs pork ribs
Salt and Pepper to taste
1 tbsp olive oil
1 onion, diced
1/4 cup catsup
3 tbsp vinegar
2 tsp Worcestershire sauce
1/2 cup water
2 tsp. strong instant coffee
2 tbsp Splenda

Salt and pepper ribs. Combine remaining ingredients and brush on both sides of ribs. Grill for 10 to 15 minutes, then begin brushing ribs frequently with sauce until they are done.


1 (16 oz) pkg frozen broccoli, cauliflower, carrots blend
1 (4 oz) can pimiento, drained
1 can golden mushroom soup
1/3 cup sour cream
1/4 tsp fresh ground black pepper
1 small can French-fried onions
1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large mixing bowl, combine the vegetables, 1/2 the pimiento, soup, sour cream, pepper, 1/2 the French-fried onions and 1/2 the cheese; mix well. Spoon mixture into the prepared casserole dish. Bake 20 minutes. Sprinkle remaining French-fried onions and cheese over the top of the casserole. Bake another 5 minutes. Remove casserole from the oven. Sprinkle remaining pimiento over the top. Let stand 5 minutes before serving.


2 small or 1 large pkg sugar-free strawberry gelatin
1 cup boiling water
2 pkgs (10 oz each) frozen sugar-free strawberries
1 - 8 oz can crushed pineapple in its own juice, drained
2-3 med/large bananas, mashed
1 1/2 cups sour cream

Dissolve gelatin in boiling water. Add berries and allow to cool. Add pineapple and bananas; mix well. Pour 1/2 of mixture into a 12x9x2 inch pan and chill until set. Leave remaining mixture at room temperature. Spread sour cream over first layer once it is set, covering entire surface all the way to the edges. Spoon remaining gelatin over the sour cream. Chill until firm. This is a salad that can be made a day ahead of time when you are busy.

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About The Author, Linda Carol Wilson
For more of Linda's recipes and diabetic information go to She also shares her vintage recipe collection at