You will not prepare your ribs any other way after trying this method! These literally fall off the bone. I slow-cooked the rack in an air-tight parcel of foil at a relatively low oven temperature. Since all the store-bought marinade and bastes are packed with sugar, I developed my own. This is my low-carb marinade: it’s rich, tasty and packed with flavour. The recipe calls for 1 rack of low-carb pork ribs between two people – an ideal Saturday night treat for you and your loved one.
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Carbs 6.3g | Fat 20g | Protein 24g
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Low-carb Pork Ribs (that fall off the bone)
- Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F / gas mark 2).
- Use a sharp knife to remove the sliver skin from underside of the rack.
- Place the rack of ribs onto a long piece of aluminium foil and season with a little salt. 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, olive oil, mustard, vinegar and the ginger and garlic pastes in a small bowl. Set aside.
- After 3 hours, remove the tray from the oven - but do not open the foil for at least 20-25 minutes.
- In the meantime, prepare your braai (BBQ) or grill, or simply increase the oven temperature to max grill.
- Carefully remove the ribs from the foil and brush both sides with the marinade. Place the ribs onto the tray and into the oven (or place gently on the BBQ grill) and grill for 7-9 minutes, basting regularly until the ribs have warmed through again and the marinade is sticky.
- Garnish with chopped parsley and serve.
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Calories 299Kcal / 1251kJ
Celery (may be found in store-bought ketchup - check label)
See all the Pork recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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