Rosemary-Ginger Ribs with Apricot Glaze Recipe - Low Carb & Healthy
Low carb recipe for Rosemary-Ginger Ribs with Apricot Glaze which belongs to the Beef recipe category.
- 1 slab baby back ribs, about 2 pounds (1.1 kg)
- Purchased Rosemary-Ginger Rub (such as Stubb's)
- 2 tablespoons (40 g) low-sugar apricot preserves
- 1 teaspoons spicy brown mustard
- 1 teaspoon Splenda
- 1 teaspoons soy sauce
Sprinkle both sides of the slab of ribs generously with the Rosemary-Ginger Rub.
Curl the slab of ribs around and fit it down into your slow cooker.
Cover and set the slow cooker on low.
Forget about it for 9 to 10 hours.
(No, I didn't forget anything.
You don't put any liquid in the slow cooker.
Don't sweat it.
) When the time's up, preheat the broiler.
Mix together the preserves, mustard, Splenda, and soy sauce.
Carefully remove the ribs from the slow cooker ?they may fall apart on you a bit because they're so tender.
Arrange them meaty-side-up on a broiler rack.
Spread the apricot glaze evenly over the ribs.
Place them under a broiler set on high at least 3 to 4 inches (7.
5 to 10 cm) from the heat for 7 to 8 minutes.
2 or 3 servings
Assuming 3 servings, each will have 5 grams of carbohydrates, a trace of fiber, and 38 grams of protein.