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Wednesday, March 6, 2013


These ribs are incredibly flavorful and what could be easier than sticking them in the crock pot to cook to tender perfection?  There is no need to brown the ribs beforehand as you can see.  Look for meaty ribs.  These were not as meaty as they could have been, but they were still very tasty along with all the trimmings I had made.  I have fond memories of eating ribs on the beach at a cottage that belonged to my girlfriend in Alberta, Canada.  The cottage was situated on a beautiful lake.  These come pretty close in taste even although the ones I ate had plenty of brown sugar in the sauce.  I remember too how hot it was that day.  I have a photo (in my memory right now - not sure where it is) of my youngest son eating a frozen popsicle and standing in a bucket of water to cool down further.  Haha.  

3 lbs pork country-style ribs (1.4 kg)
1 medium onion, diced
1/2 cup low-carb ketchup (125 mL)
Liquid sucralose to equal 3 tbsp (45 mL)
  equivalent granular sweetener
1 to 2 tbsp molasses, OR (15 - 30 mL)
  sugar-free honey
2 tsp Dijon mustard (10 mL)
1 tsp minced garlic (5 mL)
1 tsp cinnamon (5 mL)
1 tsp Cajun Spice Mix, (See recipe below) (5 mL)
1 tsp Worcestershire sauce (5 mL)
1/2 tsp allspice (2 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp salt (2 mL)

Wash ribs, pat dry with paper towels and place in crock pot (cut ribs if necessary to fit).  In frying pan, cook onion until tender.  Place on top of ribs.

In medium bowl, combine ketchup, liquid sucralose, OR equivalent granular sweetener, molasses, OR sugar-free honey, mustard, garlic, cinnamon, Cajun Spice Mix (see recipe below), Worcestershire sauce, allspice, black pepper and salt.  Pour over ribs.  Cook on high 4 hours or on low for 6 to 7 hours.

Yield:  6 servings
1 serving
674.6 calories
37.3 g protein
53.7 g fat
7.6 g carbs

I created this recipe specifically for the Slow-Cooker Country-Style Ribs, but you can use commercially-available Cajun seasoning instead, if desired.

21/2 tsp paprika (12 mL)
2 tsp granulated garlic (10 mL)
11/2 tsp salt (7 mL)
11/tsp oregano (6 mL)
11/tsp thyme (6 mL)
1 tsp black pepper (5 mL)
1 tsp onion salt (5 mL)
1/2 tsp cayenne pepper (2 mL)
1/2 tsp red pepper flakes, optional (2 mL)

In small bowl, combine paprika, garlic, salt, oregano, thyme, black pepper, onion salt, cayenne pepper and red pepper flakes.  Store at room temperature in airtight container.

Yield:  1 batch
1 batch
53.7 calories
2.5 g protein
1.3 g fat
9.1 g net carbs

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