Low Carb Ribs

The wonderful thing about ribs is that they come low carb.  It's what we put on them that makes them super carby.  Here's my take on low-carb ribs.

First, it starts with the rub.  Here's what you need:

1 Tbls. ground black pepper (fresh if you have it)
1 Tbls. paprika
1 Tbls. coarse ground salt
1 Tsp. dried mustard
1 Tsp. chipotle powder
1 Tbls. garlic powder
1 Tsp. onion powder
1 Tsp. five spice powder
2 Tlbs. Splenda

Mix together all spices in a container with a lid.  Cover and shake until well mixed.  Place ribs meat side up on a plate and coat well with mixture.  Turn ribs over and coat underside.  Allow ribs to stand for at least 1 hour and up to 3 days in the rub.  The longer it sits, the more flavor it will impart.

When ready to cook, turn oven to 225 degrees and let preheat.  Place ribs meat side down in an oven safe pan, and cover with foil.  Cook for 4 hours.  Remove foil, flip ribs over using tongs, and coat well with low-carb BBQ sauce (see earlier post).  Place back in oven and cook for 20-30 minutes to set the glaze.  Remove and enjoy.