Celebrity chef Rocco DiSpirito shows us how to make delicious BBQ ribs, a crumbled smoked beef & blue cheese wedge salad, keto pan chocolate chip cookie, and a keto frozen margarita.
Hot Chili Crisp-EZ Bake-BBQ Baby Back Ribs
Ingredients:
2 racks baby back ribs
4 ounces ketchup
2 tablespoons liquid smoke
3 tablespoons chili crisp
½ pound brown sugar
6 ounces apple cider vinegar
8 cloves garlic, grated
1 pinch Salt
1 pinch pepper
Enough sweet paprika to coat
For the BBQ sauce:
12 ounces ketchup
4 ounces honey
4 ounces apple cider vinegar
3 ounces gochujang paste
2 tablespoons sesame oil
Method:
Preheat oven to 425° degrees.
In a mixing bowl, combine ketchup, liquid smoke, chili crisp, brown sugar, apple cider vinegar, and garlic.
Season ribs generously with salt, pepper and paprika.
Rub this marinade on ribs and place on parchment paper with aluminum foil and fold inward creating a sealed bag. Repeat for all remaining ribs.
Place wrapped ribs on sheet pan and cook for 30 minutes at 425 degrees.
After 30 minutes of cooking, reduce heat to 275°F And continue cooking for one hour.
While ribs are cooking, in a mixing bowl, combine remaining ketchup, honey, apple cider vinegar, gochujang and sesame
oil.
Once ribs are cooked, let rest for 30 min in foil. After ribs have rested, brush with sauce and divide into four portions and serve.
Big Wedge Salad with Crumbled Smoked Beef & Blue Cheese
Ingredients:
2 ounces blue cheese, broken into chunks
3 ounces sour cream
1 ounce white balsamic vinegar
3 ounces mayonnaise
¼ cup buttermilk
2 tablespoons honey
2 tablespoons fresh minced dill
2 tablespoons fresh minced parsley
Salt and pepper to taste
3 pounds smoked barbecued brisket, cut into chunks
3 large beefsteak tomato, cut into wedges
2 heads bibb, baby gem or iceberg lettuce
Method:
In a large mixing bowl, combine blue cheese chunks, sour cream, white balsamic vinegar, mayonnaise, honey, and fresh herbs. Mix with a spoon, season with salt and pepper to taste and set aside.
Cut lettuces in half, and place on plate.
Cut beef steak tomato into bite-size chunks and place on plate. Top with brisket. Dress salad with blue cheese crumble and serve.
Keto Pan Chocolate Chip Cookie
Ingredients:
1 stick (4 ounces) unsalted grass-fed butter, at room temperature, + 1 tablespoon for the skillet ¼ cup brown sugar erythritol ¼ cup granulated erythritol 2 large eggs
1 teaspoon vanilla extract
½ teaspoon Celtic sea salt
½ teaspoon baking soda
1½ cups almond flour
1 cup stevia-sweetened dark chocolate baking chips (such as Lily’s)
Method:
Preheat the oven to 350°F. Grease a 10-inch cast-iron skillet with the 1 tablespoon butter.
In a bowl, with an electric mixer, beat the but-ter, brown sugar erythritol, and granulated ery-thritol until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and salt and mix to combine.
Add the baking soda and almond flour and mix until just incorporated. Add the chocolate chips and stir to combine using a rubber spatula.
Pat the cookie dough into the skillet and bake until golden brown and the middle is almost set, about 25 minutes. Let cool for 10 minutes, cut into wedges, and serve.
Keto Frozen Margarita
Ingredient:
½ cup blanco tequila
½ cup fresh lime juice, plus more for rimming the glass
¼ cup fresh lemon juice
¼ cup fresh orange juice
2½ cups crushed ice
2 tablespoons granulated erythritol
Celtic sea salt, for rimming 2 lime wheels, for garnish
Method:
In a blender, combine the tequila, fruit juices, ice, and erythritol and blend until smooth. Dip the rim of two glasses in lime juice, then in sea salt. Pour in the margaritas and garnish each drink with a lime wheel.
