Erica's (Raven's) Cajun-Style Boiled Ribs

Serves 8

Ingredients:

Ribs:

6 pounds country style ribs, bone in, cut into 3 inch pieces
Old Bay Seasoning 4 tablespoons
4 ribs celery
2 onions, quartered
5-6 cloves garlic peeled
1 teaspoon freshly ground black pepper
1 tablespoon sugar-free chicken bouillon paste
4 bay leaves
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sage

Put the ribs into a large pot, combine with ingredients, fill the pot with water enough to cover and bring to a boil. Reduce heat to a low simmer and cook for 45 minutes and remove from the heat immediately. Remove the ribs with a slotted spoon or spatula and place in a glass bowl.

Discard veggies, save broth for soups by letting it cool and then pouring into single serving sized freezer baggies.

Sauce:

¼ cup oil
1 onion chopped fine
1 tablespoon sugar-free chicken bouillon paste
2 cups mild Salsa (lowest carb count you can find)
½ cup low carb ketchup, either store bought (Hunt's—1Carb ) or homemade
1- ½ teaspoons maple extract
1 teaspoon splenda
1 teaspoon dark soy sauce
1 teaspoon garlic powder

Caramelize onion in butter, cooking very slowly. (This is important-- it gives the sauce a certain sweet stickiness that you can't get using artificial sweeteners.)

Combine the rest of the sauce ingredients in a saucepan, simmer for about a half hour. Let cool.

Pre-heat the broiler on high.

Finishing up the ribs:

Line a Lasagna sized baking pan with foil, spoon 1/3 of the sauce in the bottom of the pan, then lay out the ribs in a single layer on top of the sauce. Spoon the rest of the sauce over the ribs. Use a basting brush to make sure all the ribs are fully covered. Place about 6 inches under the broiler cook 5-10 minutes. Check for carmelization of the ribs, then remove. Don't let them actually blacken.


Nutritional Information:

Ribs: trace of carbs:
Sauce:

Onion: about 1 cup chopped: = 11.8
Sugar Free Bullion Paste: = 1 gram Carb
Salsa , 2 Cups= 32 grams of Carb
Low Carb Ketchup: = 16 grams Carb
Maple Extract: 0 grams Carb
1 teaspoon Splenda Granular: = 1 gram Carb
1 Teaspoon Soy Sauce:= 0 grams Carb
1 Teaspoon Garlic Powder:= trace grams Carb

Total Grams per recipe: 63.8 grams carb.


Total Grams per Serving: 7.975 grams carb.
*Keep in mind you will have sauce leftover—bringing your carb count down a bit, depending on how much sauce you use.

For When You're Really Feeling Deprived...

This is unbelievably decadent Southern Style Country Food...

Chicken "Fried" Ribs

Ingredients:

• 2 Lbs of Country Style pork Ribs, boneless.
• Soy Sauce, about 1/4 ( rub it all over the ribs)
• DaVinci sugar-free low carb maple syrup about 1/4 cup- rub all over ribs.
• 2 cups Crushed Pork Rinds
• Pinch Paprika, Garlic (Granulated), Lawry's Seasoned Salt
• Mayonnaise 1/4 cup

Slather the Soy sauce and Maple Syrup all over the ribs. Let ribs sit for a day or so in the fridge.

Pre-heat oven to 400.

Place a large corning ware dish into the oven, add one tablespoon of peanut oil.

Slather each of the ribs in Mayonnaise and then roll in crushed pork rinds that have been seasoned with a little Lawry's seasoned salt, granulated garlic, and paprika.

Put each of the ribs into the corning ware dish, and cover with the rest of the pork rind mixture.

Turn the ribs over in 1/2 hour, turn down the heat to 350.

Cook for another half hour to 45 minutes.

Drain in paper towel covered colander, and enjoy.

Serving with Salsa/Sour Cream Dip, and maybe a small salad. Fauxtatoes goes well as a side dish.

This recipe has trace amount of carbs for the entire recipe.