Orange Brined Ribs Recipe - Low Carb & Healthy
Low carb recipe for Orange Brined Ribs which belongs to the Pork and Lamb recipe category.
- 3 pounds (1.4 kg) country-style pork ribs
- 16 ounces (480 ml) orange-flavored Fruit2O
- 1 tablespoon (18 g) salt
- 2 cloves garlic
- teaspoon blackstrap molasses
- 1 teaspoons soy sauce
- cup (120 ml) olive oil
- Wood chips or chunks, soaked for at least 30 minutes
Dissolve the salt in the Fruit2O?heating the Fruit2O a bit will help the salt dissolve.
Stir in everything else but the ribs and oil.
Set aside cup of the brine for basting and 1 tablespoon (15 ml) of the brine to use in the Orange Rib Glaze (following).
Put the ribs in a shallow nonreactive dish and pour the rest of brine over them, making sure the ribs are submerged at least a little bit.
Put the whole thing in the fridge and let the ribs soak in the brine for 4 to 5 hours.
Five to six hours before you want to eat, prepare the grill for indirect cooking?build a charcoal fire to one side or light only one burner of your gas grill.
When the fire is ready, pull the ribs out and drain them.
Pat the ribs dry and rub them with a little oil.
Put them on the grill and add soaked wood chips to the fire.
Cover the grill and smoke the ribs for 5 to 6 hours, adding more chips or chunks when the smoke dies down.
Combine the cup (120 ml) of reserved brine with cup (120 ml) of oil and use it to mop the ribs every time you add chips or chunks to the fire.
Use a clean utensil each time you baste.
I like to coat these with Orange Rib Glaze in the last 20 minutes before they come off the grill, but serve them with whatever sauce or seasoning you like!
Exclusive of any sauce you might add, these are virtually carb-free! 32 grams of protein.