Low-carb Pork Ribs that are slow-cooked and fall off the bone. Smothered in a low carb marinade, one rack of ribs (shared between two people) comes in at 6.3g carbs per serving.
Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F / gas mark 2).
Place the rack of ribs onto a long piece of aluminium foil and season with a little salt on all sides. 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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Notes
*A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN. My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *