1 line
2.6 KiB
HTML
1 line
2.6 KiB
HTML
<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Keto Pork Ribs</h1><div class="timing">prep 10 min, cook 12 hours</div><div class="icons"><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon overnight"></div><div class="icon serving"></div>× 8</div><div class="description">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.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">paprika</div></li><li><div class="amount">2 tbsp</div><div class="item">splenda</div></li><li><div class="amount">1 tbsp</div><div class="item">garlic powder</div></li><li><div class="amount">1 tbsp</div><div class="item">salt</div></li><li><div class="amount">½ tbsp</div><div class="item">black pepper</div></li><li><div class="amount">½ tbsp</div><div class="item">ground ginger</div></li><li><div class="amount">½ tbsp</div><div class="item">onion powder</div></li><li><div class="amount">¼ tbsp</div><div class="item">cayenne pepper</div></li></ul></div><div class="detail">Mix all the dry spices together in a small bowl.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 racks</div><div class="item">pork ribs (about 6 lbs)</div></li><li><div class="amount">2 oz</div><div class="item">dijon mustard</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul></ul></div><div class="detail">Seal each segment of ribs in a sous vide bag, and drop them all into a sous vide bath at 160°F overnight.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">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!</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html> |