When we do BBQ, here in Texas where summer time temps can still be 90º at 10pm, my husband likes to smoke a lot of meat at one time, for freezing and reheating. That way he doesn’t have to deal with cooking in our Texas heat quite so often. This week we did two huge packages of pork country ribs on the grill with a very simple marinade that turned out very tasty. Those on a Candida yeast diet will want to try this one out, as apple cider vinegar is particularly good for its anti-fungal benefits. As far as I’m concerned, this recipe is suitable for Induction despite the apple cider vinegar, which technically makes it OWL material. I just don’t think you’d get enough carbs in the small amount of vinegar per serving to worry about this ingredient.
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INGREDIENTS:
12 pork country ribs (I use boneless when I can get them). You could also use on 2 cut-up chickens, or 10-12 fish filets
1 c. apple cider vinegar, preferably unfiltered
½ c. olive oil
3 cloves minced garlic
Dash salt and pepper
Dash cayenne pepper
DIRECTIONS:
Mix all sauce ingredients in a marinating dish. Coat all ribs (chicken or fish) with marinade and allow to soak in it for at least 1 hour. Grill meat over hot charcoal fire for approximately one hour, basting occasionally with any remaining marinade. Test for doneness before serving. You can also use regular pork chops for this. I would suspect this would be good on grilled chicken or fish as well. Don’t think it would be as good for beef, but you could try it and decide for yourself.
NUTRITIONAL INFO: Enough sauce for 12 ribs/servings, each serving of sauce contains: (NOTE: The meat values are not calculated into the info below, only the sauce)
85 calories
9 g fat
.42 g carbs
.02 g fiber
.4 NET CARBS
.05 g protein
14 mg sodium
