Barbecued Ribs

    The spices and balsamic vinegar combine to make a classic barbecue flavor for these spare ribs. Quickly broil them at the end of cooking so the edges become brown and crisp.

    5 tablespoons avocado oil
    1 rack bone-in pork spare ribs (about 4 pounds), cut into serving portions
    1 tablespoon smoked paprika (see Tip)
    1½ teaspoons garlic powder
    1 teaspoon mustard powder
    1 teaspoon celery seeds
    1 teaspoon salt
    1 teaspoon ground black pepper
    ¼ teaspoon red pepper flakes
    ¼ teaspoon ground cloves
    1 (6-ounce) can tomato paste
    3 tablespoons balsamic vinegar
    1 tablespoon liquid smoke
    ½ cup water
    1.Brush the sides and bottom of the stoneware with 2 tablespoons of the avocado oil. Rub the ribs with the remaining 3 tablespoons oil.
    2.In a small bowl, mix the paprika, garlic powder, mustard powder, celery seeds, salt, pepper, red pepper flakes, and cloves. Rub the seasonings over the ribs, then place the ribs in the slow cooker.
    3.In a small bowl, stir together the tomato paste, vinegar, liquid smoke, and water. Pour the tomato paste mixture over the ribs. Cover and cook on Low for 5 to 7 hours.
    4.Lift the ribs out of the slow cooker and arrange in a single layer on a broiler pan. Broil about 6 inches from the heat until the edges are crisp and brown, 5 to 7 minutes. Serve the remaining sauce with the ribs.
    ★ TIP: The typical paprika you might sprinkle on deviled eggs doesn’t provide a lot of flavor or heat. While Hungarian paprika is the most spicy variety, this recipe calls for smoked paprika, which has a richer taste and will give the ribs a hint of smoky flavor.

    PER SERVING: 734 CALORIES ★ FAT 62 G (76%) ★ NET CARBS 5 G (3%) ★ PROTEIN 36 G (20%)