Coming in off the road this evening, I was pondering what I was going to have for dinner tonight once I had my rig put to bed at my dock door. I had a hankering for country style pork ribs, but decided since it was getting late I would settle for pinto beans prepared with black bean and corn salsa, topped with guacamole instead. However, these country style ribs will be on my dinner plate tomorrow evening for dinner. I simply got in off the road too late this evening to think about cooking these as they can be a bit time consuming to prepare and cook. I guarantee they are every bit worth your time to fix for your family.
What I love about country style pork ribs, this cut is meatier and also leaner than other ribs, Country style ribs are cut from the blade end of the loin. They can be slow roasted or cooked on your grill or in a smoker until fork tender. Cook them slow until the fat has rendered and you are in for a real treat. I prefer them slow cooked in my smoker, however, with the rain we have been getting since last night, I will settle to cook them in either my oven or crock pot tomorrow.
- 1 cup low-carb ketchup
- 2 tsp Worcestershire sauce
- 2 tbsp dijon mustard
- 1 tsp sugar free maple pancake syrup
- 1 tsp granular sugar substitute (Splenda)
- 1 tsp fresh lemon juice
- 1 tsp paprika
- 1 clove garlic minced
- 1 14 oz can lower sodium beef broth
- 6 8oz country style beef ribs
Combine all of the ingredients in a large bowl and whisk together thoroughly. Add ribs to the mixture and coat well, then transfer to a crock pot, roasting pan or dutch oven and cook for 4 to 8 hours depending on the heat. In a crock pot, cook 8 hours on low, or 4 hours on high. In the oven or smoker, I will cook them covered at 250 degrees until tender.
Once done, reduce the sauce to a consistency of your preference and spoon over your ribs.
This recipe is high in protein and low in carbs. Best of all, no one will realize they are eating healthy.