OK Peeps, I don’t have a lot of time today, but I wanted to get this post up so you can try these delicious low carb Jerk BBQ Ribs out this weekend. So I’m going to cut out a bunch of chit chat and get straight to the good stuff, because the pictures kind of speak for themselves anyway.
Don’t blink or you’ll miss it!
These are my new Low Carb Jerk BBQ Ribs. There are many like them, but these are mine.
You should make these sweet and spicy, tender and melty Low Carb Jerk BBQ Ribs asap….
Because they are super duper delicious.
(That sauce tho – amiright????)
Low Carb Jerk BBQ Ribs
A sweet and spicy recipe for delicious low carb jerk BBQ ribs!
- Yield: 6 servings
- 1 rack pork ribs (I used baby back)
- 1 cup carribean jerk seasoning (find in spice aisle)
For the sauce
- 1/4 cup tamari (gluten free) soy sauce (or coconut aminos)
- 1/4 cup water
- 2 Tbsp chopped fresh ginger
- 2 Tbsp orange zest
- 1/4 cup orange juice
- 2 Tbsp rice wine vinegar
- 1/4 cup white vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dijon mustard
- 3 Tbsp sugar substitute (honey for Paleo)
- 1 tsp xanthan gum (or arrowroot powder for Paleo)
- Coat the ribs generously with Jerk seasoning. Bake in the oven at 325 degrees (F) for 3 hours or until tender.
For the sauce
- Combine the soy sauce (or coconut aminos), water, ginger, orange zest, orange juice, rice wine vinegar, white vinegar, Worcestershire sauce, and dijon mustard in a small saucepan. Bring to a boil and simmer for about 8 minutes. Strain the sauce to remove the ginger and orange zest. Add the strained sauce back into the pan, and whisk in the sweetener and xanthan gum until smooth. Simmer for another 5 minutes until thickened.
- Coat the cooked ribs generously with the sauce and bake at 375 degrees (F) for another 30 minutes. Let rest for 10 minutes, then slice and serve.
Approx nutrition value per serving: 320 calories, 20g fat, 3g net carbs, 34g protein
- Serving Size: Approximately 4 ribs
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