Keto Glazed Baby Back Ribs
1.9g
Net Carbs
28.7g
Protein
33.8g
Fat
0.1g
Fiber
434
Calories
Ingredients:
- 4 1/2 pounds (72-ounces) bone-in pork spareribs
- 2 cloves fresh garlic, minced
- 7 teaspoons olive oil, divided
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped onions (20g)
- 1 teaspoon minced fresh ginger
- 2 tablespoons cider vinegar
- 1/4 cup water
- 1/4 cup unsweetened ketchup
- 3 tablespoons Dijon mustard
- 1 teaspoon Tabasco sauce
Directions:
- Place ribs in a large shallow dish or jelly-roll pan.
- Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tablespoons) olive oil, Worcestershire, salt, and pepper. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
- Meanwhile, make the glaze: Heat the remaining 1 tsp olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and cook until golden brown, stirring occasionally, 2 to 3 minutes. Add minced ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for 1 minute. Add the water, ketchup, mustard and hot sauce; cook until reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool. (Glaze can be made a day ahead and refrigerated in an airtight container.)
- Heat grill to medium-high, following manufacturers instructions for indirect cooking. Place ribs on grill, cover, and cook until evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and cook until glaze is set, 10 to 15 minutes more.
