PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Put your slow cooker to work and prepare tender riblets coated in a sweet-and-spicy glaze.
3 lb pork baby back ribs (ask butcher to cut ribs in half horizontally)
1 tablespoon garlic-pepper blend
1/3 cup maple-flavored syrup
1/4 cup Dijon mustard
3 tablespoons hot chili paste
3 tablespoons molasses
1 tablespoon cider vinegar
Spray inside of 3- to 4-quart slow cooker with cooking spray. Cut ribs between bones into individual pieces. Place riblets in slow cooker. Sprinkle garlic-pepper blend over top; stir to coat evenly.
Cover; cook on Low heat setting 7 to 8 hours.
In large bowl, mix remaining ingredients. Using slotted spoon, remove riblets from slow cooker and add to maple syrup mixture. Toss riblets to coat.
Heat gas or charcoal grill. Spray grill basket (grill “wok”) with cooking spray. Place riblets in basket; place basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, stirring ribs or shaking basket after 5 minutes, until ribs are well glazed.
Serving Size: 30
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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