Recipe Category: Lunch-Dinner
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Ingredients
- 1 slab pork spareribs, about 6 pounds (2.7 kg)
- 3/4 cup (180 ml) Hoisin Sauce
- 1/4 cup (60 ml) dry sherry
- 3 tablespoons (45 ml) sugar-free imitation honey
- 4 cloves garlic, crushed
- 1 teaspoon grated ginger
- 1 1/2 tablespoons (2 g) Splenda
- oil.
- salt and pepper
Method
- Simmer the ribs first for this one-put them in a pot big enough to hold them and cover them with water
- You can add a little soy sauce and Splenda, if you like
- Bring them to a simmer and let them simmer for 30 to 45 minutes
- While that’s happening, get the fire going, especially if you’re using charcoal
- You’ll want the fire medium low
- Next, put the low-carb Hoisin Sauce, sherry, imitation honey, garlic, and ginger in the blender, and run it until everything is well combined
- Pull them out, pat them dry with paper towels, and give them a nice massage with a little oil
- Season them with salt and pepper and put them over the fire- were directly grilling them this time, instead of slow smoking them
- Put them meaty-side down, close the grill, and let them cook for 20 minutes
- Flip them over, re-close the grill, and let them go another 40 to 45 minutes
- About 20 minutes before cooking time is up, baste the ribs with the Hoisin Sauce mixture and baste them again 10 minutes later
- Serve the rest of the sauce at the table
Makes 9 servings
- Each serving will have 5 grams carbohydrate and a trace of fiber, not including the polyols in the imitation honey; 35 grams protein
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