Sugar Free Pork Ribs – Asian Keto Style

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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!

5 from 5 votes

Prep Time: 15 mins

Cook Time: 2 hrs 30 mins

Total Time: 2 hrs 45 mins

Course: Ribs

Cuisine: American Barbecue

Keyword: keto pork ribs, Sticky Pork Ribs, sugar free pork ribs

Recipe Category: Low Carb

Calories: 622kcal

Author: Megan Mad Creations Hub

Servings: 4 serves

MetricUS Customary

Tap or hover over number to scale ingredients

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Ingredients

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

Metric – US Customary

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

• Jan F says:

  August 27, 2019 at 9:39 pm

  what is ACV?

  Reply
  • Megan says:

    August 28, 2019 at 7:09 pm

    Apple cider vinegar

    Reply
• Rob W says:

  August 31, 2019 at 9:21 am

  Megan could you steam the ribs in the Varoma?

  Reply
  • Megan says:

    August 31, 2019 at 11:06 am

    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.

    Reply