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Recipe Category: Pork
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Keto Bourbon Mustard Pork Ribs Recipe
Ingredients
- 1 slab pork spare ribs, about 6 to
- 7 pounds (2.7 to 3.2 kg)
- 1 cup (240 ml) bourbon
- 1 cup (240 ml) oil
- 1 tablespoon (15 ml) molasses
- 1 cup (240 ml) spicy brown mustard
- 2 tablespoons (4 g) dried sage
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon (4 g) dried thyme
- 1 cup (25 g) Splenda
Method
- Wood chips or chunks, soaked for at least 30 minutes
- Combine everything but the ribs and the wood chunks
- Cut the ribs in two so they’ll fit in a pot-use a one, only big enough to fit the ribs
- Reserve some bourbon mixture for basting, pour the rest over them, and let them marinate for several hours, at least
- Simmer-put the pot over medium-low heat, bring the marinade to a simmer, and let the ribs cook for 25 to 30 minutes
- Either way, set up your grill for indirect smoking (pile all the coals on one side or turn on only half the burners on a gas grill) and add the wood chips or chunks
- If you’ve simmered your ribs, smoke them for 3 hours
- If you haven’t, smoke them for 5 to 6 hours
- Either way, baste them with the reserved bourbon-mustard marinade every 30 to 45 minutes while they’re smoking, using a clean utensil each time
- Baste them for the last time at least 15 to 20 minutes before pulling the ribs out of the hot smoke
- Replace the wood chips whenever the smoke dies down
Makes 8 servings
- Estimating 6 grams of carb per serving, with a trace of fiber, and the count may actually be lower than that; 39 grams of protein
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