You will not prepare your ribs any other way after trying this method! These ones 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. Note: The use of tamari (gluten-free soy sauce) in this recipe makes this dish not strictly keto.
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 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.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.
Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 299Kcal / 1251kJ
Fat 20g of which saturates 6.9g Carbohydrates 6.3g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5.8g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
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.