Keto Glazed Baby Back Ribs
1.9g
Net Carbs
28.7g
Protein
33.8g
Fat
0.1g
Fiber
434
Calories
Ingredients:
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Tap Water
- 2 tablespoons chopped Onions
- 3 tablespoons Dijon Mustard
- 72 oz, with bone, raw (yield after cooking, bone removed) Pork Spareribs
- 2 cloves Garlic
- 7 teaspoons Extra Virgin Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Vinegar (Cider)
- 4 tablespoons Unsweetened Ketchup
- 1 teaspoon Tabasco Sauce
- 1 teaspoon Ginger
Directions:
- Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan.
- Make the rub: In a small bowl, combine the minced garlic, 6 teaspoons (2 tbps) olive oil, salt, pepper and Worcestershire. 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.
