Keto Glazed Baby Back Ribs Recipe
Cook Time: 90 Minutes
Phase: Phase 1
2 tbsp WORCESTERSHIRE SAUCE
2 tbsp chopped Onions
72 oz, with bone, raw (yield after cooking, bone removed) Pork Spareribs
7 tsp EXTRA VIRGIN OLIVE OIL
2 tbsp Vinegar (Cider)
0 1/4 cup Tap Water
4 tbsp Unsweetened Ketchup
1 tsp Tabasco Sauce
1 tsp GINGER
0 1/4 tsp BLACK PEPPER
2 clove GARLIC
3 tbsp DIJON MUSTARD
0 1/2 tsp SALT
- 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.