Low-carb Pork Ribs

Low carb Pork Ribs
Low carb Pork Ribs

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.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 6.3g
(8.3%); Fat 20g (59.1%); Protein 24g (32.6%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Low-carb Pork Ribs (that fall off the bone)
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.
Low carb Ribs
Votes: 4
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 3.5 hours
Servings
people
Ingredients
  • 1 pork loin rack of ribs (approx. 450g / 17.5oz)
  • salt
  • 45 g reduced-sugar tomato ketchup
  • 1 TB tamari (gluten-free soy sauce)
  • 1 tsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • chopped parsley to garnish
Course Main Dish
Cuisine General
Prep Time 5 minutes
Cook Time 3.5 hours
Servings
people
Ingredients
  • 1 pork loin rack of ribs (approx. 450g / 17.5oz)
  • salt
  • 45 g reduced-sugar tomato ketchup
  • 1 TB tamari (gluten-free soy sauce)
  • 1 tsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • chopped parsley to garnish
Low carb Ribs
Votes: 4
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 130°C / 265°F.
  2. Use a sharp knife to remove the sliver skin from underside of the rack.
  3. 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.
    Low-carb Ribs
  4. Place in the oven for 3 hours.
  5. 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.
    Low-carb Ribs Marinade
  6. After 3 hours, remove the tray from the oven - but do not open the foil for at least 20 minutes.
  7. In the meantime, prepare your braai (BBQ) or grill, or simply increase the oven temperature to max grill.
  8. 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.
  9. Garnish with chopped parsley and serve.
  10. 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).
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Macro Details per serving
8.3%      Carbs
32.6%    Protein
59.1%     Fat

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
Fibre                               0g
Protein                           24g

*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.

Allergens
Wheat
Celery
Mustard
Milk
Soya
Sulphites

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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.

 

See all the Pork recipes on Mud and Love:

Cauliflower, Bacon & Cheddar Soup (Low-carb)
Broccoli and Bacon Cheese Bakes (Keto)
Fathead Smoked Sausage Rolls
Fathead Sausage Rolls (Low carb)
Spicy Low carb Zuppa Toscana
Spicy Low-carb Zuppa Toscana
Fathead Ham and Gruyere Rolls
Ham & Gruyere Rolls (using Fathead Dough)
Low Carb Sausage and Cabbage Soup
Low-carb Sausage and Cabbage Soup
Load More

 

 

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Recipe
Low-carb Pork Ribs (that fall off the bone)
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Average Rating
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