Garlic Balsamic Ribs Recipe

Garlic Balsamic Ribs

Course: Main Course
Cuisine: All American
Keyword: High Protein, Low Carb, Pork

Tiny Little Chef Seasonings Used

What You Need

  • 1 1/2 lb. rack pork ribs
  • ¼ c. TLC Original House Seasoning or a combo of sea salt, pepper, garlic powder
  • c. balsamic vinaigrette
  • 1 lemon juiced

How to Make It

  • Cut the rack of ribs in half and place in a baking dish.
  • Coat well with the House seasoning.
  • Cover with foil and allow to marinate a minimum of 4 hours.
  • OVEN: Preheat oven to 300 degrees, and place the ribs inside (still covered with foil).
  • After one hour, remove the foil and raise the heat to 350 degrees.
  • Squeeze the ribs with lemon juice and coat with balsamic vinaigrette.
  • Bake an additional hour, remove from oven, and enjoy!
  • GRILL: Heat a gas or charcoal grill to medium heat (350°F to 450°F).
  • Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with balsamic.
  • Cover the grill and cook for 10 minutes.
  • Flip and brush the ribs and cook another 10 minutes.
  • Once ribs are fully cooked, remove from heat and coat with any additional balsamic and squeeze on the lemon juice.
  • Transfer the ribs to a cutting boardand let rest 10 minutes before cutting.

 

Black Bean, Avocado and Corn Salad

PRO TIP: Use any of my House blends (or combine them) for different flavor profiles!
PRO TIP 2: Served with grilled chicken, steak, salmon or protein of choice for a filling meal!
GLUTEN FREE
DAIRY FREE
HIGH CARB
Servings: 4
Calories: 367kcal

What You Need

  • 15 oz. can black beans low sodium
  • 2 ears of corn cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
  • 1 avocado diced
  • 2 large tomatoes diced or a 15 oz can of petite diced tomatoes
  • 2 English cucumbers peeled and diced
  • 1 t. TLC Original House Seasoning combo of sea salt, garlic, and pepper
  • 1 t. cumin
  • ½ t. ginger
  • ½ lemon juiced
  • 2 T. olive oil
  • ½ T. balsamic vinegar

How to Make It

  • Cook corn and remove from the cob.
  • Drain well and rinse well if using canned tomatoes, beans and corn.
  • Combine all the other ingredients in a bowl and mix well.
  • Refrigerate at least 30 minutes.
  • TIP: Add the avocado just before serving

Nutrition

Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 54g | Protein: 13g | Fat: 15g | Fiber: 15g