My butcher hooked me up with a whopping kilogram of pork ribs, so I got to work creating a delicious glaze to brush over the ribs while we braaied one day on lock down. I used tamari (gluten-free soy sauce) and delicious The Skinny Food Co Sugar-free Maple Syrup along with other few bits. This will sufficiently feed 4 hungry people at your next BBQ – but I especially want you to try my version of pre-cooking the ribs ahead of going onto the grill. I wrap them in a completely air-tight parcel of foil, so they literally steam in their own juices for 3 hours. They fall off the bone. Heaven.
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Carbs 1.9g | Fat 56g | Protein 41g
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BBQ Ribs in Tamari & Skinny® Maple Syrup (Low carb)
- Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F / gas mark 2).
- I cut my rack in half to make for easier handling. Season all sides with salt.
- Place the ribs onto two long pieces of aluminium foil. Wrap very tightly in the foil to ensure that no steam escapes. The foil parcel should be 100% airtight. If in doubt, double-wrap. If you may have accidentally pierced the foil, double wrap! Place the foil-wrapped ribs foil onto a tray.
- Place in the oven for 3 hours.
- In the meantime, make the marinade by combining the ketchup, tamari, Skinny® Maple sugar-free syrup and garlic powder in a small bowl. Cover and set aside.
- After 3 hours, remove the tray from the oven - but do not open the foil for at least 20-25 minutes - allow the meat to rest. Prepare the BBQ.
- When the BBQ is ready, carefully place the ribs onto the grill and use a silicon brush to baste all sides with the the marinade. The low-and-slow cooking of the ribs earlier will result in them practically melting off the bone, so be gentle with them
- Once all the marinade is used up and the ribs are sticky, serve seasoned with sea salt flakes and freshly ground black pepper. Garnish with snipped chives if you are feeling a little fancy.
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Calories 683Kcal / 2858kJ
Celery (present in the store-bought reduced-sugar ketchup)
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