Whiskey-Maple Ribs

Here is my favorite recipe for BBQ ribs topped with La Patriote, our sugar-free whiskey-maple sauce from FitCook Foodz. They are slow-cooked until ultra-tender, then caramelized in the oven for an irresistible touch. Served with a fresh and light homemade coleslaw, it's the perfect combination of indulgence and balance. A real treat for your weekend meals or evenings with friends! Goes perfectly with Tex-Mex potato salads!

Yield : 2 servings
Preparation time : 25 min
Cooking time : 3h15

INGREDIENTS AND QUANTITIES:

Ribs

• 1 package of pork back ribs
• 2 tbsp (30 ml) ground paprika
• 1 tbsp (15 ml) ground mustard
• 1 tbsp (15 ml) onion powder
• ⅓ cup (85 ml) Patriot, Sugar-Free Whiskey-Maple BBQ Sauce by FitCook Foodz

Coleslaw

• ¼ radicchio, thinly sliced
• ⅛ white cabbage, chopped
• 1 carrot, cut into strips
• ¼ cup (60 ml) parsley, chopped
• 1 tbsp (15 ml) Greek yogurt
• 2 tsp (10 ml) light mayonnaise
• 2 tsp (10 ml) yellow mustard
• ½ lemon (zest & juice)

STEPS:

1. Preheat oven to 250F.
2. Remove the connective tissue from the back of the pork back ribs.
3. In a small bowl, combine paprika, ground mustard and onion powder. Season with S&P and mix well to make a spice blend.
4. Apply the spice mixture to the pork back ribs and coat well. Wrap everything in aluminum foil and bake for 3 hours.
5. When they come out of the oven, unwrap the pork back ribs and brush with Patriot from Fitcook Foodz .
6. Adjust oven to 450F. Bake again for 15 minutes, without aluminum foil.
7. In a bowl, put all the coleslaw ingredients. Season with Salt & Pepper and mix well.
8. Cut between each bone to make individual ribs. Serve with coleslaw.

ADVICE :
For a more indulgent coleslaw, feel free to add a drizzle of oil and a little maple syrup. However, since pork back ribs are a higher calorie cut of meat, I wanted to keep the nutritional profile of the rest of the meal as light as possible!