NY2ATL's LOW CARB RECIPES
Glazed Baby Back Ribs
Glazed Baby Back Ribs
2 garlic cloves, minced (1 teaspoon)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon olive oil
2 tablespoons minced onion
1 teaspoon minced fresh ginger
2 tablespoons cider vinegar
1/4 cup water
1/4 cup SF Ketchup
1 tablespoon Dijon mustard
1 teaspoon hot sauce
Make the rub: In a small bowl, combine the garlic, oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
Meanwhile, make the glaze: Heat the olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and coo****il golden brown, stirring occasionally, 2 to 3 minutes. Add ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for about 1 minute. Add the water, ketchup, mustard and hot sauce; coo****il reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool.
(Glaze can be made a day ahead and refrigerated in an airtight container.)
Heat grill to medium-high, follow grill instructions for indirect cooking.
Place ribs on grill, cover, and coo****il evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and coo****il glaze is set, about 10 to 15 minutes more.
Ingredients:
5 racks baby back ribs, 4 1/2 to 5 pounds total2 garlic cloves, minced (1 teaspoon)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon olive oil
2 tablespoons minced onion
1 teaspoon minced fresh ginger
2 tablespoons cider vinegar
1/4 cup water
1/4 cup SF Ketchup
1 tablespoon Dijon mustard
1 teaspoon hot sauce
Directions:
Place ribs in a large shallow dish or jelly-roll pan.Make the rub: In a small bowl, combine the garlic, oil, salt, pepper and Worcestershire. Rub into the ribs evenly. Cover with plastic wrap, and marinate in the refrigerator for at least 3 hours or overnight.
Meanwhile, make the glaze: Heat the olive oil in a heavy-bottomed 1-quart saucepan over low heat. Add the onion, and coo****il golden brown, stirring occasionally, 2 to 3 minutes. Add ginger, and cook for 30 seconds. Pour in vinegar, increase heat to medium, and cook for about 1 minute. Add the water, ketchup, mustard and hot sauce; coo****il reduced to 1/2 cup, 3 to 4 minutes. Remove from heat, and let cool.
(Glaze can be made a day ahead and refrigerated in an airtight container.)
Heat grill to medium-high, follow grill instructions for indirect cooking.
Place ribs on grill, cover, and coo****il evenly browned, turning every 15 minutes, for 50 minutes to 1 hour. Brush both sides of ribs with the glaze, and place, rounded side up, on grill. Cover, and coo****il glaze is set, about 10 to 15 minutes more.
