Sweet and Sour Spareribs
Low Carbohydrate Recipe
2 pounds spareribs, country style
1/3 cup vinegar
2 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons fresh ginger root, grated
1 packet sweetener
Pre-heat oven to 350-degrees. Dissolve the sugar free apple cider drink mix into 1-1/2 cups of the apple cider, or just enough to cover the jicama. Turn on the crock pot or crockette and cook for three to four hours.
Remove the jicama and the liquid from the crock pot or crockette and place them in a covered container in the refrigerator until they are chilled. Drain the jicama, reserving the liquid.
Dissolve the lemon gelatin in the boiling water, stirring constantly until it is completely dissolved. Combine the reserved liquid from the crock pot or crockette and enough additional apple cider to equal 2-1/2 cups. Pour the apple cider into the dissolved gelatin and stir to combine.
Parboil spareribs for three minutes. Mix remaining ingredients together. Place spareribs in casserole dish, cover with sauce. Bake for one hour, basting occasionally. Serve.
Recipe makes 2 servings
Calories: 1116; Total Fat: 85g; Cholesterol: 313mg; Protein: 78g; Total Carbohydrate: 4g