July 30th, 2018
Sugar Free Pork Ribs – Asian Keto Style
Pork ribs are one of my all-time favourite meals and these sugar free pork ribs far from disappoint!
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These Sugar Free Pork Ribs are the absolute bomb!
Back in the day I was regularly making ribs nearly every other weekend. First these was a dry rub (that included brown sugar) then came the sugary filled sauces.
Well let’s just say those days are over and I couldn’t be happier. Check out how easy it is to make these delicious pork ribs with a keto sauce that will satisfy the biggest of pork rib fans.
WHAT’S IN THE SUGAR FREE PORK RIBS SAUCE THAT MAKES IT SO GOOD?
I made this super easy for us all. Yes all the ingredients can be found in the local supermarket. Do I hear a collective YAY! Here is all you need to make the best in sugar free pork ribs.
- 2 tbsp olive oil
- ½ onion chopped roughly
- 2 cloves garlic
- thumb-sized piece of fresh ginger
- 1 tsp Chinese five-spice
- 2 tbsp apple cider vinegar
- 3 tbsp sugar-free apricot jam can be replaced with 3 blackberries or 2 tbsp Lakanto sweetener
- 3 tbsp coconut aminos soy sauce or GF tamari can be used if you eat it
- 1 tbsp sesame oil
- 1 kg pork rack ribs
HOW TO MAKE THEM! AND YES IT IS EASY!
Cooking this simple pork rib recipe this way gives you a tender rib every time.
By simply pouring boiling water over instantly seals the meat and gets them off to a flying start in the slow cooker.
Add the sauce later or baste as you go, gives you that beautiful sticky consistency you can so clearly see in the pictures.
For the method to cook the keto rib recipe I have included both oven or crockpot method, plus a method for a Thermomix pork ribs recipe too.
PREPARING THE RIBS FIRST
- Preheat oven to 160℃.
- Boil 2-3 cups of water. Chop ribs into sections of 3-4 ribs. Place in crockpot or deep baking pan. Cover in boiling water and lid (or foil)
- Slow bake ribs for 2 ½ hours or until meat is soft and tender
BASTING SAUCE – THERMOMIX® METHOD
- Add oil, onion, garlic and ginger to mixer bowl. Chop 5 seconds/speed 5. Scrape down sides of bowl.
- Add Chinese five-spice. Cook 4 minutes/80℃/speed 1
- Add remaining ingredients. Cook 6 minutes/80℃/speed 1
- Puree sauce 1 minute/gradual speed up to speed 7.
- Repeat as needed. Reserve
CONVENTIONAL METHOD
- Finely dice onion, garlic and ginger. Heat oil in a small frypan over medium heat and sauté onion, garlic and ginger until translucent. Add Chinese five-spice and cook until fragrant.
- Add remaining ingredients and cook, stirring until sauce thickens.
- Pour water out of crockpot and cover ribs in the sticky baste
- Cook for further 30 minutes or until ribs are sticky. This can be done in the oven or on a barbecue grill.
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Sugar Free Pork Ribs – Asian Keto Style
Trust me when I say these taste even better than they look. So be ready for one amazing dish!
Calories: 622kcal
Servings: 4 serves
Tap or hover over number to scale ingredientsIngredients
Baste
- 2 tbsp olive oil
- ½ onion chopped roughly
- 2 cloves garlic
- thumb-sized piece of fresh ginger
- 1 tsp Chinese five-spice
- 2 tbsp apple cider vinegar
- 3 tbsp sugar-free apricot jam can be replaced with 3 blackberries or 2 tbsp Sukrin Gold granular sweetener
- 3 tbsp coconut aminos soy sauce or GF tamari can be used if you eat it
- 1 tbsp sesame oil
- 1 kg pork rack ribs
To serve
- 2 cups rocket
- ¼ cup coriander leaves
- Slices fresh chillies
- 1 tsp sesame oil
- Sesame seeds
Instructions
PREPARING THE RIBS FIRST
- Preheat oven to 160℃.
- Boil 2-3 cups of water. Chop ribs into sections of 3-4 ribs. Place in crockpot or deep baking pan. Cover in boiling water and lid (or foil)
- Slow bake ribs for 2 ½ hours or until meat is soft and tender
BASTING SAUCE – THERMOMIX® METHOD
- Add oil, onion, garlic and ginger to mixer bowl. Chop 5 seconds/speed 5. Scrape down sides of bowl.
- Add Chinese five-spice. Cook 4 minutes/80℃/speed 1
- Add remaining ingredients. Cook 6 minutes/80℃/speed 1
- Puree sauce 1 minute/gradual speed up to speed 7.
- Repeat as needed. Reserve
CONVENTIONAL METHOD
- Finely dice onion, garlic and ginger. Heat oil in a small frypan over medium heat and sauté onion, garlic and ginger until translucent. Add Chinese five-spice and cook until fragrant.
- Add remaining ingredients and cook, stirring until sauce thickens.
- Pour water out of crockpot and cover ribs in the sticky baste
- Cook for further 30 minutes or until ribs are sticky. This can be done in the oven or on a barbecue grill.
Notes
1. You can substitute lamb or beef ribs or even lamb shanks in this recipe
2. To make ahead cook pork ribs first, cover in marinade and leave in fridge until you want to cook again.
Nutrition
Serving: 1serve | Calories: 622kcal | Carbohydrates: 4g | Protein: 48g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 412mg | Potassium: 829mg | Fiber: 0g | Sugar: 0g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 67mg | Iron: 2.5mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!
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4 Comments
what is ACV?
Apple cider vinegar
Megan could you steam the ribs in the Varoma?
Absolutely! Wrap the ribs (with any sauces) in baking paper and foil. Add 1 litre water to mixing bowl. Steam/Varoma/speed 1. Then transfer to hot oven and baste with sauce to brown up ribs.