I made this working around carb count, and it came out soooo good, easy but timely.
1 pkg bone in country pork ribs, about 5
2 7oz cans Herdez salsa casera, 1 carb each, found in mex asile
1 can Ro+TEL diced tomatoes and green chilis,4 gram carb, also found in Mex asile
fresh cracked pepper to taste, I like alot

1 cup fresh shredded parmesan cheese
2 TBS bleu cheese

Lay the pork ribs flat in large baking dish,pour the 3 cans over the ribs, crack pepper, cover with foil, bake in a slow oven, 250 for 4 1/2 hours, you can start this on your lunch hour, takes only few minutes, after baking, pour out most of the juices into a saucepan,on the ribs sprinkle the 1 cup of parm cheese, cover and continue baking.

3 cloves fresh garlic
2 egg yolks
1 cup heavy cream
fresh cracked pepper
1 tes. bleu cheese

chop garlic fine, add to juices, simmer to reduce by 1/2,
in a small bowl add yolks cream and pepper, whisk, add small amout of hot juice to cream mixture, whisk, add some more, whisk again, then add the cream mixture to the saucepan, whisking for 3-5 minutes, this will thicken,
in the meantime, uncover the ribs, sprinkle the 2 TBS of bleu cheese on the ribs, broil on low just a couple of minutes.
laddle just a small amount of gravy on the ribs,
serve with lots of rice or noodles, HA HA just kidding LOL
do not add salt, the parm and bleu cheese will give plenty of salty flavor! the prep time is really very little, so working people can do easy. hope you enjoy, Karen