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Prep time
3 hours 30 minutes
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Cook time
1 hour 30 minutes
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Serves
8
Author Notes
A guilt-free rib recipe? Yes please. Get all the flavor of traditional barbecue ribs in this low carb dish from Atkins.com with 1.9g net carbs. —Atkins Nutritionals, Inc.
Ingredients
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72 ounces
Pork Spareribs, with bone, raw (yield after cooking, bone removed)
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2
Cloves Garlic
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7 teaspoons
Extra Virgin Olive Oil
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1/2 teaspoon
Salt
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1/4 teaspoon
Black Pepper
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2 tablespoons
Worcestershire Sauce
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2 tablespoons
Chopped Onions
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2 tablespoons
Cider Vinegar
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1 teaspoon
Ginger
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1/4 cup
Tap Water
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4 tablespoons
Unsweetened Ketchup
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3 tablespoons
Dijon Mustard
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1 teaspoon
Tabasco Sauce
Directions
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Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan.
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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.
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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.)
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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.
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