Slow cooker sweet and sour pork ribs

FOODIESweetSourPorkYourLighterSide621

A sweet and sour sauce without grape jelly? What? That’s right, my friends. And now that the days are growing warmer, you have more opportunities to turn off the stove and keep your kitchen cooler and tastier with your crockpot.

A couple of substitution ideas for this recipe to save some calories and some carbohydrates.

Sugar-Free Syrup: I used regular, sugar-free syrup in the recipe. It comes in at (for the entire recipe): 30 calories and 12 carbs

Save carbs: Use DaVinci’s sugar-free Pancake syrup instead. It’s 0 carbs and zero calories.

Brown Sugar: I used regular, Ideal brown sugar (1/2 xylitol, 1/2 Splenda) for 216 calories and 47 total carbs for the recipe.

Save carbs: You can use 26 drops of EZ Sweetz (1 drop = 1 tsp) + 2 Tbsp molasses for 116 calories and 30 carbohydrates.

doodle

Crockpot Sweet and Sour Pork Ribs

INGREDIENTS

3/4 cup brown sugar substitute
1/2 cup soy sauce
1/4 cup sugar free maple syrup
1/2 cup sugar free ketchup
1 tbsp white vinegar
3 garlic cloves, minced
1 tsp ground ginger
1 tsp salt
1/2 tsp crushed red pepper flakes
5 lb country-style pork ribs
3 large slices onion
1 tbsp sesame seeds

In large bowl, combine brown sugar substitute, soy sauce, sugar free maple syrup, ketchup, vinegar, garlic, ginger, salt and red pepper flakes. Add ribs and turn to coat. Place a layer of onion in slow cooker; arrange ribs on top. Cover and cook on low for 6 hours. Place ribs on serving platter. Sprinkle with sesame seeds.

Share. Maybe.

Makes 10 servings.

Per serving: 603 Cals.; 9 g Carbs.; 0 g Fiber; 9 g Net Carbs. ; 63 g Protein; 34 g Fat
Per serving with davincis syrup and ezsweetz + molasses: 590 Cals.; 6 g Carbs.; 0 g Fiber; 6 g Net Carbs. ; 63 g Protein; 34 g Fat

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Comments

  1. OH MY GOODNESS JAMIE …you have done it again..this looks past Devine.. and soon as I dig in the freezer this will go in the Crock
    thank you so much little Lady…

  2. Looking forward to trying these out!

  3. Mine are in Crockpot now! Waiting is hard.

  4. Yum, I have some country style pork ribs in the freezer and was trying to figure out what to do with them. This will be what I eat this weekend as I’m painting and need an easy meal. Perhaps I will serve with some shiritaki noodles.

  5. Sweet and sour pork ribs. What i would kill for that right now. I love the flavors and your picture makes the food look pretty.

  6. Jess Baker says:

    Looks delicious! Just wondering if I should I use boneless or bone-in pork ribs? Thanks.

  7. Jamie honey I want to give you a fantastic report……well .. I dug in the freezer till my poor fingers were froze and i come up with a 8 pound pork butt and a smaller one both needed used……they did not get done in the time as a fast defrost just don’t get it but helps…
    I made 1 recipe of the sauce poured it over both in my big crock on high for like 6 hrs.. remember it was frozen..then i put it on warm all night…….OH MY GOD GIRL………I do not like BBQ sauce… never have,,, but I loved this…….
    thank you thank you…….
    now… this was a lot of meat for just ME.. so defatted.. there was not much but it got the DEFAT…into 6 pint canning jars
    divided the sauce between them.. I kept me out about 2 cups and a bit of sauce……so far i have had that HOG… on my salads….. on my plate with some sauce over and 2 veggies.. and of coarse..nibble nibble as I was working… I also had worked up beef bones for stock and there was 12 pints of rich beef stock all canned ..washed up and ready to be stored ……….
    tomorrow I go to Atlanta for… my 1 YEAR BONE MARROW BIOSPY… we have come a long long way and i am thrilled I feel so good and more like myself that I have in a long time..
    keep sending the wonderful recipes….
    sweetie you are our HERO

  8. I borrowed Sheila’s idea and used a pork shoulder in the Crockpot.
    I just stopped and tried a piece. It’s delicious!

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