Most BBQ pork ribs are covered in sticky sweet sauce mostly made up of brown sugar and spices. This obviously does not work for a ketogenic diet. This recipe substitutes the sweet sauce for a tangy mustard-based sauce for a very tasty alternative.
1
2 tbsp
paprika
2 tbsp
splenda
1 tbsp
garlic powder
1 tbsp
salt
½ tbsp
black pepper
½ tbsp
ground ginger
½ tbsp
onion powder
¼ tbsp
cayenne pepper
Mix all the dry spices together in a small bowl.
2
2 racks
pork ribs (about 6 lbs)
2 oz
dijon mustard
Cut the ribs into 4-rib segments and spread a small dollop of mustard over the top of each one. Dust each with the spice mixture until all used up.
3
Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.
4
Unpack each bag and lay the ribs out on a cooking sheet. Place under a broiler on the highest setting until a crusty brown bark begins to form. This will happen at a different rate for each piece, so you'll need to watch them carefully!