But this meal was really good, and not that difficult. It was also fairly healthy and low carb!! And today's Share a Spoon Theme over at Think Tank Momma (inspired by yours truly) is.....LOW CARB!! Ms. Momma picked little ol' me to host today's theme. I was super excited b/c I am in dire need of more low carb recipes to fix for my dear hubby.
So head on over and link up any low carb recipes you may have!!
Asian Country Pork Ribs, Asian Cole Slaw with Ginger, and Brown Rice
Asian Country Pork Ribs from Kitchen Centsability
1 package country pork ribs (I used boneless pork ribs from Sam's Club-bought a large quantity and used half for this and made barbeque ribs in the crock pot for the kids)
salt, pepper, garlic powder
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1/2 cup bottled smokey bbq sauce *I just try to find one with the least amnt of sugar. I've tried some low-carb/sugar free varieites in the past, but of course, they are hard to find around here
2 tablespoons low sodium soy sauce
1/4 cup rice vinegar
2 tablespoons hoisin sauce *first time I've ever used this! can't wait to use it again!
1/4 teaspoon toasted sesame oil
Preheat oven to 275 degrees. Season pork ribs with salt, pepper and garlic powder, wrap in foil and bake on a foil lined baking sheet for 2 hours. Meanwhile, combine garlic, ginger, bbq sauce, soy sauce, rice vinegar, hoisin and sesame oil in a bowl. After 2 hours, carefully unwrap the pork ribs and baste one side with the bbq sauce. Return to the oven for 30 minutes, uncovered. Turn over, baste the other side of the pork ribs and cook for a final 30 minutes. Garnish with sesame seeds and green onions. I didn't cook my ribs this long. I cooked on low for abt 1 hour (covered), then removed foil and basted. Cooked them for abt 20 minutes on one side and basted and cooked abt 15-20 on the other. It just depends on the type of ribs and the amount you're cooking. I use a meat thermometer, b/c I never know if stuff is done!
This made a fantastic sauce that I am going to try on chicken one day very soon! I brushed half the ribs lightly with sauce for the hubs, since it did have sugar in it, and slathered the other half for me :)
For the slaw, I used a bag of cole slaw mix and the dressing recipe from here.
•1/4 cup rice vinegar
•2 tablespoons neutral oil, such as grapeseed or canola *I used canola
•2 tablespoons low sodium soy sauce
•1 tablespoon light brown sugar *I used Splenda
•1 tablespoon peeled and grated fresh ginger
•2 teaspoons toasted sesame oil
Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.
I topped everything with green onion and toasted sesame seeds. It was delicious and I can't wait to make it again!! The kids ate green beans and brown rice with their barbeque ribs. I thought I had made enough food for the entire family to have leftovers, but that didn't happen! I did manage to have some brown rice and slaw which were good straight from the fridge the next day! I have another really good Asian salad recipe here if interested.
Now, head on over to Share a Spoon, and link up your low carb/diabetic friendly dishes! I am also linking up this with What's Cooking Thursday, & Miz Helen's Full Plate Thursday.
Happy St. Patty's Day!
Don't forget to go enter my giveaway for 'The Lean Belly Prescription' Book by Dr. Travis Stork of 'The Doctors' and a box of Multigrain Cheerios! Ends Sunday.
Update (8/10/11) - I'm linking this recipe up with Eat at Home (Ingredient Spotlight - Vinegar)