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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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
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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Nutritional Information per serving
Calories 683Kcal / 2858kJ
Celery (present in the store-bought reduced-sugar ketchup)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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