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Keto Chili Maple Mustard Ribs Recipe


Atkins Keto Chili Maple Mustard Ribs
1.6g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:90 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.7g

Protein

28.5g

Fat

4.7g

Fiber

383cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 64oz, with bone, raw (yield after cooking, bone removed)Pork Spareribs
  • 0 1/2tspSalt
  • 0 1/2tspBlack Pepper
  • 1tbspCanola Vegetable Oil
  • 0 1/2cup, choppedOnions
  • 0 1/2cupSugar Free Maple Flavored Syrup
  • 3tbspRed Wine Vinegar
  • 3tbspDijon Mustard
  • 1tbspChili Powder

DIRECTIONS

Grill Method:
  1. Preheat grill to a low setting (about 325°F). Sprinkle 4 lbs ribs with salt and pepper; set aside. In a medium saucepan over medium-high heat, heat oil for 1 minute. Add white onion and sauté until softened, about 4 minutes. Stir in syrup, vinegar, mustard and chili powder. Reduce heat to low and simmer until slightly thickened, about 15 to 20 minutes.
  2. Place ribs on grill, cover and cook 45 minutes, turning three times. Brush ribs with glaze and continue cooking for another 45 minutes, turning and brushing with glaze several times. Serve immediately.
Oven Method:
  1. Preheat oven to 325°F. Sprinkle ribs with salt and pepper; set aside. Make glaze as directed above.
  2. Place ribs on baking sheet, cover with foil and bake 45 minutes. Remove foil, brush ribs with glaze, and continue baking for 45 more minutes, turning and brushing with glaze several times.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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