On my low-carb/no carb diet, I can enjoy pork, chicken, beef…any carnivorous delight I choose. What makes them bad for me is the rub and sauce that I put on them, which usually has a good amount of sugar. So I came up this alternate pork rib dry rub recipe.
I used the juice of two oranges in this recipe, but it’s mainly in the marinade which is later poured off. With 5 pounds of ribs, I think the carb intake is minimal. Using the orange zest adds extra citrus flavor.
Zest and juice of 2 oranges
1 teaspoon black pepper
3 tablespoons seasoned salt
2 tablespoons good quality (not the expensive stuff) balsamic vinegar
5 lbs. Berkshire pork ribs (I like the St Louis style)
In one bowl, combine the zest of 2 oranges, 1 teaspoon of black pepper, 3 tablespoons of seasoned salt. Combine so that the zest dries out. Set aside.
Cut the ribs into smaller pieces. I like making double-rib cuts and not single. Place all the ribs in a large Ziploc bag.
In another bowl, combine the juice of the 2 oranges (about 1 cup) and 2 tablespoons good quality balsamic vinegar. Mix the two well then pour into the Ziploc bag with the ribs to marinate for at least a couple of hours at room temperature, or in the fridge overnight.
Pre-heat the oven to 450°.
Line a sheet pan with aluminum foil with extra over the sides. Remove the marinated ribs from the bag and lay them down on the foil, trying to keep them in one layer.
Sprinkle both sides of the ribs with the orange zest, salt and pepper seasoning. Rub it into the ribs well. Fold the foil over, wrapping the ribs tightly.
Placed the sheet pan with the ribs in the oven and cook at 450° for 30 minutes. Then reduce the oven temperature to 325.
Cook for 2 hours more, then open up the foil and cook another hour.
Of course, if you’re not on a low carb diet, feel free to slather these bad boys with your favorite sauce. My grapefruit barbecue sauce would work well with these: http://wp.me/p1c1Nl-qX