This is a simple and tasty way to prepare pork ribs if you are steering clear of store-bought marinades which often contain sugar. A spice mix is rubbed onto the meat before it’s very tightly wrapped and slow-cooked to perfection. I finish it off with a very good quality drizzle olive oil and sea salt flakes before tucking in! (Note: You could use a rack of ribs, but at the time of making this dish, I could only find pork ribs that had already been cut, as pictured.)
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Carbs 1.3g | Fat 85g | Protein 57g
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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.
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Lightly-spiced Keto Pork Ribs
- Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F / gas mark 2).
- Place the pork ribs into a large bowl and scatter over the ground ginger, garlic powder, cayenne pepper and salt.
- Get stuck in with your hands, rubbing the mixture evenly into the ribs.
- Place the ribs onto a long piece 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. Remove the tray from the oven and wait 20 minutes before opening up the foil.
- Serve warm drizzled with olive oil and scattered with salt flakes and chopped parsley.
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Nutritional Information per serving
Calories 1005Kcal / 4205kJ
See all the Pork recipes on Fats of Life:
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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