Bourbon Mustard Pork Ribs Recipe - Low Carb & Healthy
Low carb recipe for Bourbon Mustard Pork Ribs which belongs to the Pork and Lamb recipe category.
- 1 slab pork spare ribs, about 6 to 7 pounds (2.7 to 3.2 kg)
- 1 cup (240 ml) bourbon
- 1 cup (240 ml) oil
- 1 tablespoon (15 ml) molasses
- 1 cup (240 ml) spicy brown mustard
- 2 tablespoons (4 g) dried sage
- 2 teaspoons salt or Vege-Sal
- 2 teaspoons pepper
- 1 tablespoon (4 g) dried thyme
- 1 cup (25 g) Splenda
Wood chips or chunks, soaked for at least 30 minutes Combine everything but the ribs and the wood chunks.
Cut the ribs in two so they'll fit in a pot?use a nonreactive one, only big enough to fit the ribs.
Reserve some bourbon mixture for basting, pour the rest over them, and let them marinate for several hours, at least.
Now you get to make a choice: to simmer, or not to simmer? I like to simmer?put the pot over medium-low heat, bring the marinade to a simmer, and let the ribs cook for 25 to 30 minutes.
Either way, set up your grill for indirect smoking (pile all the coals on one side or turn on only half the burners on a gas grill) and add the wood chips or chunks.
If you've simmered your ribs, smoke them for 3 hours.
If you haven't, smoke them for 5 to 6 hours.
Either way, baste them with the reserved bourbonmustard marinade every 30 to 45 minutes while they're smoking, using a clean utensil each time.
Baste them for the last time at least 15 to 20 minutes before pulling the ribs out of the hot smoke.
Replace the wood chips whenever the smoke dies down.
These don't need any sauce at all?just eat them as is.
If you consumed all the marinade/baste, you'd get 8 grams of carb per serving, with 1 gram of fiber, but you won't consume all of the marinade/baste! Estimating generously that you'll eat two-thirds of the bourbon-mustard mixture, you'll get 6 grams of carb per serving, with a trace of fiber, and the count may actually be lower than that; 39 grams of protein.