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Keto Apple-Maple Brined Ribs
Keto Apple-Maple Brined Ribs
Ingredients
- 1/2 slab pork spare ribs, about 4 pounds (1.8 kg) 1/2 cup (145 g) salt
- 7 cups (1.7 L) hot water
- 2 cups (480 ml) cider vinegar
- 1/2 cup (12 g) Splenda
- 1/2 cup (120 ml) sugar-free pancake syrup
- 1 1/2 teaspoons cracked black pepper
- 1/2 cup (120 ml) oil, plus more for ribs
Method
- Wood chips or chunks, soaked for at least 30 minutes
- Dissolve the salt in the hot water and then stir in everything else but the ribs
- Put the ribs in something shallow, flat, and made of a material- you may want to cut the slab into a few pieces to fit it in
- Reserve 1/2 cup (120 ml) of the brine for basting and pour the rest over the ribs, making sure they’re submerged at least a little bit
- Stash them in the fridge and let them sit for 3 to 4 hours
- Six hours before you want to eat, start the grill for indirect cooking-build a charcoal fire to one side or light only one burner of your gas grill
- Pull the ribs out of the brine and pat them dry
- Rub the surface of the ribs with a little oil
- When the fire is ready, put the ribs over the side of the grill not over the fire and add soaked wood chips to the fire
- Smoke the ribs for a good 6 hours, adding wood chips whenever the smoke dies down
- What do you do with that 1/2 cup (120 ml) of reserved brine? Mix it with 1/2 cup (120 ml) oil and use it to baste the ribs while they’re smoking, every time you add more chips or chunks
- Use a clean utensil each time you baste
Makes 5 to 6 servings
- Discard most of the brine, of course
- Count 1 to 2 grams per serving, at most; 32 grams of protein
- Analysis does not include polyol sweetened in sugar-free syrup
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