Southern Country Style Pork Ribs
|Low carb ketchup||1 Cup (16 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Dijon mustard||2 Tablespoon|
|Sugar free pancake syrup||1 Teaspoon|
|Granulated sugar substitute||1 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced, 1/2 teaspoon|
|Canned low sodium beef broth||14 1⁄2 Ounce (1 Can)|
|Country style pork ribs||48 Ounce|
1. Combine ketchup, Worcestershire sauce, mustard, syrup, sugar substitute, lemon juice, paprika, garlic, and broth in a 4 1/2-quart or larger slow cooker, whisking until blended. Add ribs and stir to coat thoroughly. Cover and cook until tender, about 8 hours on low or 4 hours on high.
2. Transfer ribs to a platter. Skim fat from the liquid and pour over ribs. (If sauce is thinner than you prefer, turn slow cooker to high and let sauce cook until thickened. Cover ribs loosely with foil to keep warm, if necessary.) Serve, or refrigerate the meat and sauce together; the flavors improve overnight.