Thread: Country Style Pork Spareribs

I have two packages (approx 2 lbs) of country style pork spare ribs that I would like to make for dinner tonight and am at a loss for what to do with them. I would appreciate any recipe suggestions you have. Thanks!

I like to boil them just until the meat starts to pull away from the bone, then finish on the grill or under the broiler, glazing with low carb BBQ sauce.

If you are on induction then you have to wait on the BBQ sauce. Try following Dans suggestion but glaze them with a dry rub of legal herbs and spices, then drizzle with butter. Very Yummy!

Jen

Atkins since 11/11/03

140/133/115

Welcome, Tam.

It's probably too late for tonight's dinner, but country spare ribs are also delicious baked with sauerkraut. Spray a roasting pan and lay your ribs in it. Drain the kraut (I like the fresh kind - comes in a bag, refigerated.) and spread it over the ribs. Cover the whole thing in foil and bake at a low temp for as long as it takes to get the meat nice and tender, then crank up the heat and take off the foil for another 20 minutes or so till things brown up a bit. Serve with a nice spicy mustard. I like to serve little zucchini pancakes with sour cream with this dish.

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

Maggie,
How do you make zucchini pancakes? They sound delish.

Jen

Atkins since 11/11/03

140/133/115

Very much the same way I used to make potato pancackes. (real inventive here, huh? )


Grate up a bunch of zucchini, grate in some onion, (coarse side of grater for both) salt, pepper, tiny pinch of nutmeg. Add an egg and stir it up well, then add "flour" (I generally use soy protein isolate, but have used wheat gluten, crushed pork rinds and ketogenic bread mix at various times all with good results).

You're only looking for a couple of spoonfulls of the dry stuff - enough to kind of hold everything together. Then I fry them up in enough lard to give me about 1/2 inch in the pan. Brown on both sides and drain on a paper bag. Put LOTS of sour cream on top!

(I realized a long time ago that the main things I liked about potato pancakes were 1. they're fried, 2. They have onion in them and 3. (most important for last ...) they are the perfect vehicle for transporting sour cream to my mouth. LOL!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

I tend to agree! Ok, I need to go to the store now. Maybe tomorrow. Maybe...

Jen

Atkins since 11/11/03

5'3" 140/133/115

Meanwhile, back to the ribs, if you like BBQ sauce I posted one under the Recipes section - here's the link:

Char's BBQ Sauce

It's pretty low-carb (3 ECC per 1/4 cup)) and I don't think there's anything in there that's "illegal" during induction - at least I've eaten it with no ill effects....

Maggie, your zucchini pancakes sound great! Gotta try, soon!

Char

Don't squat with yer spurs on!

Thanks to all! I actually invented something last night that was quite good:

2 packages (approx 3 lbs) country spare ribs
Adobe Seasoning
2 packet Goya Sazon
3/4 Cup Chicken Broth
1/4 Cup Salsa
1/2 Red wine

I sprinkled adobo on both sides of ribs and browned in olive oil. I then added all the other ingrediants, brought to boil, and then simmered on low for about an hour. They were fabulous. I even served the sauce over mashed cauliflower. My 7-year old loved it all!

Ribs, sauerkraut, zucchini! I am totally salivating here folks![img] [/IMG]

Blessings,

Carol

I have been known to cook my ribs in a big pot 'til the meat starts to pull from the bones using PICKLE juice. Clausen's is the best. It adds a nice tang. Which sauerkraut would do too. Sounds YUMMERS!!!!

Barb - 30 lbs gone FOREVER!
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Atkins-3/14/03
174/144/135 5'2"
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