NEUTRAL BBQ JERK RIBS!
Original Recipe from I Breathe I’m Hungry at http://www.ibreatheimhungry.com/2013/04/jerkbbqribslowcarbandglutenfree.html
(Modified for The Metabolism Miracle!
A sweet and spicy recipe for delicious low carb jerk BBQ ribs!
INGREDIENTS FOR THE RIBS:
1 rack baby back pork ribs
1 cup Caribbean Jerk Seasonin (find in spice aisle)
INGREDIENTS FOR THE BBQ SAUCE
¼ cup tamari soy sauce
¼ cup water
2 Tbsp chopped fresh ginger
2 Tbsp orange zest
¼ cup orange juice (Use reduced sugar orange juice)
2 Tbsp rice wine vinegar
¼ cup white vinegar
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
3 Tbsp Splenda, Truvia, or Swerve sweetener
1 tsp xanthan gum (for thickening of the BBQ sauce…it is needed!)
INSTRUCTIONS FOR THE RIBS
1. Coat the ribs generously with Jerk seasoning. Bake in the oven at 325 degrees (F) for 3 hours or until tender.
INSTRUCTIONS FOR THE BBQ SAUCE)
Combine the soy sauce , water, ginger, orange zest, orange juice, rice wine vinegar, white
vinegar, Worcestershire sauce, and dijon mustard in a small saucepan.
Bring to a boil and simmer for about 8 minutes.
Strain the sauce to remove the ginger and orange zest.
Add the strained sauce back into the pan, and whisk in the sweetener and xanthan gum until smooth. Simmer for another 5 minutes until thickened.
Coat the cooked ribs generously with the sauce and bake at 375 degrees (F) for another 30 minutes. Let rest for
10 minutes, then slice and serve.
Serving size: Approximately 4 ribs
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