Rib Preparation
1. Wash (rinse) Ribs and pat dry.
2. Rub Texas Pete (or your favorite hot sauce) on to the bone side first, shake Tony Chechere’s Cajun Spice and flip so meat side is up and repeat. ** Texas Pete is 1g of carb per serving!
3. Place in refrigerator for a couple of hours if possible… I never do and they taste great.
4. Preheat Oven to 200 degrees.
Low Carb Sauce Recipe
5. Add ½ cup of water to 1 cup of Apple Cider Vinegar.
Add these spices:
2 Tablespoons of Tony Chechere’s
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper
1 Tablespoon of Paprika
Cooking Ribs
A Rack of Ribs with fresh basting and now it is resting. :)
6. Place ribs in the oven, on a the bottom of a broiler pan, meat side up. Baking at 200 degrees for an hour.
7. After an hour, remove from oven and increase temperature to 300 degrees.
Baste, using a brush with the low carb sauce. * After an hour cooking, you should have plenty of “juice” mixed with the vinegar sauce in the bottom of the broiling pan. I use this liquid to baste, if not, use the Low Carb Sauce.
8. Return to the oven, bone side up, cooking for 30 minutes at 300 degrees.
9. Remove, baste and turn meat side up. Return to oven for another 30 minutes at 350 degrees.
10. Remove, baste, leave meat side up. Return to oven for the final 30 minutes. BROIL on LOW the final 30 minutes. CHECKING and BASTING frequently IF the meat appears to dry.
** Place excess Low Carb Sauce in a bowl and use a brush or spoon to cover ribs in individual plates… to taste. :)
Couple of Ribs and One Cup , 5 grams of Carbs. Hmmm Good!! :)
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