Low-Carb Glazed Ribs

May  7, 2019
0 Ratings
Photo by Atkins Nutritionals, Inc.
  • Prep time 3 hours 30 minutes
  • Cook time 1 hour 30 minutes
  • 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 with 1.9g net carbs. —Atkins Nutritionals, Inc.

What You'll Need
  • 72 ounces Pork Spareribs, with bone, raw (yield after cooking, bone removed)
  • 2 Cloves Garlic
  • 7 teaspoons Extra Virgin Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Chopped Onions
  • 2 tablespoons Cider Vinegar
  • 1 teaspoon Ginger
  • 1/4 cup Tap Water
  • 4 tablespoons Unsweetened Ketchup
  • 3 tablespoons Dijon Mustard
  • 1 teaspoon Tabasco Sauce
  1. Place 4.5 lbs bone-in ribs in a large shallow dish or jelly-roll pan.
  2. 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.
  3. 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.)
  4. 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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