A great chipotle ribs recipe
This isn’t just a low-carb recipe – it’s a no-carb recipe! Mmm…mine are in the oven right now, and I can hardly wait till they’re done. I’m using country-style ribs today, but you could also use spare ribs or baby back ribs for this rib recipe.
Ribs are awesome on the barbecue, but you don’t always have time for grilling. This is an easy and delicious way to enjoy baked ribs from the oven. Of course, this recipe should work on the outdoor barbecue, too, but i haven’t tried that yet.
Holle’s Sweet Chipotle Ribs Recipe
What you’ll need:
- 1 ½ pounds country-style ribs
- ¼ cup zero-calorie peach lemonade
- 1 tablespoon soy sauce
- 1 teaspoon cider vinegar
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon chipotle powder
- 3 tablespoons granulated Splenda
- 1 tablespoon olive oil
Directions: Rinse ribs and pat dry.
Mix together lemonade, soy sauce, vinegar, pepper, garlic salt, chipotle, and Splenda until Splenda has dissolved. Add olive oil and stir. Pour marinade into a large plastic bag and add ribs. Marinate meat for about an hour.
Place ribs on foil-lined baking sheet and add the rib marinade. Bake at 350 degrees for about one hour. At the end of cooking, I sometimes turn on the broiler unit to burn the ribs just a little.