CHILE MAPLE MUSTARD RIBS
Servings: 4
Prep time: 0:05:00
Bake/Cook time: 1:30:00
Calories: 910
Fat: 69 grams
Protein: 63 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Net Carbs: 5 grams
Ribs:
4 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Glaze:
1 tablespoon vegetable oil
1 small onion, coarsely chopped (about 1/2 cup)
1/2 cup Atkins Quick Quisine
TM Sugar Free Pancake Syrup
3 tablespoons red wine or cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chili powder
1. Grill Method: Preheat grill to a low setting. Sprinkle ribs
with salt and pepper; set aside.
2. In a medium saucepan over medium-high heat, heat oil
for 1 minute. Add onion and saut 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.
3. 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.
4. Oven Method: Preheat oven to 325 F. Sprinkle ribs with
salt and pepper; set aside. Make glaze as directed
above.
5. 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.
A simple glaze gives ribs a sweet and spicy kick.
Atkins - Chile Maple Mustard Ribs
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
Linear Mode
