When I find a great deal on pork ribs, I just can’t pass them up. Our Aldi’s grocery store had them on sale this week so we BBQ’d two racks. Might as well do two, my husband always says: “One for now and one I don’t have to cook later in the month.”
I’ve never liked beef ribs done on the grill quite as much as I like BBQ pork ribs. Must be because I was born in North Carolina. But being a naturalized Texan now, by virtue of marriage and living here for 50 years, I do like a slightly sweeter sauce on my BBQ than the typical vinegar sauces of North Carolina. I take a full bottle of G.Hughes low-carb BBQ sauce and cut it with 1/2 c. vinegar and 1/2 c. water to thin its consistency and sweetness. This recipe is suitable of all phases of Atkins and keto diets. It is suitable for Paleo if a plan-suitable BBQ sauce is used.
1 rack of pork spare ribs (silverskin/membrane removed from back side)
1 c. diluted G.Hughes BBQ sauce, diluted as stated above
DIRECTIONS: Preheat oven to 325º. Using a sharp knife, lift and remove the silverskin/membrane from the concave back side of the rack of ribs. If done right, you can pull it all off the bones with one steady pull. Place rack of ribs into a large baking pan that will hold them completely. Pop into 325º oven., cover with foil and bake 1 hour only. This is done to to pre-cook them a bit to speed up grilling time and also to facilitate ultimate tenderizing for tooth-tender eating. If done this way you can cook a rack of ribs, start to finish, in just 4 hours. If you cook them entirely on the grill, requiring multiple charcoal additions during cooking time, ribs take about 6 hours cook time to get to that tooth-tender, not quite slide-off-the-bone stage of doneness.
When your charcoal fire is hot, push coals to one side of the grill. Lay the rack of ribs on the other side of the grill, away from the coals. You will need to grill them for a total of 3 hours. Using a brush, sauce the rack of ribs lightly on both sides. After one hour cooking, sauce again with the brush and turn the rack over (sauce the cooked side up again, too). At two hours cooking, turn the meat and sauce the side that is up again. At 3 hours, sauce the bottom side one more time and allow to cook just until the sauce has caramelized. Remove the ribs to a serving platter and cut them apart between the bones to serve with additional sauce at table. Sides that compliment this are a lovely green salad, coleslaw, my Mexican Bean Casserole or Sweet Green Cabbage.
NUTRITION: Contains 14 ribs, each rib contains approximately:
170 cals, 11.4g fat, 5.5g carbs, 0.1 fiber, 5.4 NET CARBS, 10.8g protein, 405 mg sodium