Baby back ribs are thicker and juicier, and a spice rub doesn’t overwhelm the pork. Bake or grill for maximum flavor. From The New Atkins for a New You Cookbook.
Phases 1, 2, 3, 4
Baby back ribs are meatier than spareribs and the slabs are shorter. These tender ribs sport a crust of spice rub that complements the succulent pork, rather than a syrupy glaze. Instead of baking the ribs, you can also cook them on a charcoal or gas grill. Set foil-wrapped ribs on the side of grill away from the flame; cover the grill and cook until very tender, about 1 hour, keeping the heat at 350–400°F if possible.
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons white pepper
1 1/2 teaspoons black freshly ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons cayenne
1 teaspoon salt
1 tablespoon granular sugar substitute
2 (1 1/2- to 2-pound) slabs baby-back pork ribs
1. Heat oven to 250°F. Combine paprika, garlic powder, onion powder, white pepper, black pepper, chili powder, cumin, cayenne, salt, and sugar substitute in a bowl. Rub ribs evenly with spices, wrap each rack in foil, and set on jelly roll pans. Bake 2 hours.
2. Carefully remove ribs from foil, draining off liquid. Increase temperature to 450°F; roast until browned, about 10 minutes.
3. Cut ribs between bones and serve.
Net Carbs: 2 grams
Total Carbs: 3 grams
Fiber: 1 gram
Protein: 37 grams
Fat: 54 grams
Makes: 6 servings