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Recipe Category: Ribs
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Ingredients
- 3 pounds (1.4 kg) pork spareribs (about a half a slab)
- 1 tablespoon (6.9 g) paprika
- 1 teaspoon salt
- 2 teaspoons spicy brown mustard
- 1 bay leaf
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 2 tablespoons (30 ml)
- worcestershire sauce
- 1/4 cup (60 ml) cider vinegar
- 80 ml tomato sauce
- 2 tablespoons (30 ml) Keto No-Sugar-Ketchup
- 1/2 cup (120 ml) water
- 1 teaspoon lemon juice
- 2 tablespoons (20 g) minced onion
- 1 clove garlic, crushed
- 1/2 teaspoon blackstrap molasses In a large, saucepan combine everything but the ribs. Stir together, bring to a boil, turn down to a simmer, and let it cook for 10 to 15 minutes.
Method
- Preheat the oven to 450°F (230°C, or gas mark 8)
- While the sauce is cooking, I like to cut in between the ribs about halfway up, but that’s optional-it just gives more surface for the sauce to coat!
- Place the ribs on a broiler pan
- Pour some sauce into a small bowl and paint the ribs thoroughly with the rest of the sauce
- Let them roast for 30 minutes
- Now turn the oven down to 350°F (180°C, or gas mark 4)
- Baste the ribs with fresh sauce using a clean utensil, turn them over, and baste the other side
- Continue roasting the ribs for 90 minutes, basting every 20 to 30 minutes, and turning them over when you do
- Serve with plenty of napkins!
Makes 3 to 4 servings
- Assuming 4, each will have 37 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs-and that’s if you use up all the sauce
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