A delicious sweet and spicy low carb jerk bbq ribs recipe that is gluten free, keto and Paleo friendly.
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.
Ready?
Don’t blink or you’ll miss it!
Here goes….
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.
The end.
How’s that for short and sweet? 😂
(That sauce tho – amiright????)
Low Carb Jerk BBQ Ribs
- Total Time: 3 hours 55 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A sweet and spicy recipe for delicious low carb jerk BBQ ribs that is gluten free, keto and Paleo friendly!
Ingredients
- 1 rack pork ribs (I used baby back)
- 1/2 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 tablespoons chopped fresh ginger
- 2 tablespoons orange zest
- 1/4 cup orange juice
- 2 tablespoons rice wine vinegar
- 1/4 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 3 tablespoons sugar substitute (honey for Paleo)
- 1 teaspoon xanthan gum (or arrowroot powder for Paleo)
Instructions
- 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.
Notes
Approx nutrition value per serving: 320 calories, 20g fat, 3g net carbs, 34g protein
- Prep Time: 10 minutes
- Cook Time: 3 hours + 45 minutes
- Category: keto main dish
- Method: oven
- Cuisine: jamaican
Nutrition
- Serving Size: Approximately 4 ribs
- Calories: 320
- Fat: 20g
- Carbohydrates: 3g
- Protein: 34g
Can’t get enough low carb BBQ rib recipes? Try my Smoky Rhubarb BBQ Ribs next!
New to low carb and need some help getting started? Try out any one of my free low carb and keto menu plans with recipes and shopping lists and start losing weight fast!
Jennifer says
Tried these yesterday and I think I need more instructions since I’m not used to cooking ribs. The sauce is amazing so I am definitely going to work at it till I get it right. This batch, though, came out with the meat tender but the crust as chewy as jerky. Should I cover? Cook meat side down? Put in a baking dish instead of on a roasting rack? Any advice appreciated.
Squeaky says
Better late than never- I always cover my ribs in the oven with foil, and then broil for a few minutes at the end. Even if the recipe says “uncovered”
Matt says
Not too late for me – I’m making these tomorrow for the first time. Thanks for the hint!
Jessica says
I had never made ribs before, but these looked delicious! I made a few alterations to the recipe because of what I had on hand and they turned out great! My husband devoured them and proclaimed them better than ribs he’s had at restaurants!
I cut the full rack into 4 portions of about 4 ribs each then did the spice rub. Put them into a 9×13 pan, covered with foil and put in the fridge overnight. The next day, I cooked for 3hrs, covered, then put the sauce on and cooked the rest of the time uncovered. Because my husband ended up on a work phone call, I ended up leaving them in the oven (covered, turned off the oven) for about an extra 20 mins at the end. Like I said – they were delicious!
Mellissa Sevigny says
Tell your hubby that I appreciate the high praise – so glad you guys enjoyed them!!!
Susan says
Hi Melissa,
Do you bake these ribs covered or uncovered? I have them in the oven now… :)
Jessica says
I baked them covered for the 3 hrs, then after putting the sauce on baked uncovered for about half the time, then because they were starting to look dark – I put the cover back on for the rest of the time.
Amber Myers says
Do you think the sauce would freeze well?
Anna says
Oohwee, these are spicy. I loved them. But, for my tender palette family members, I cooked half the ribs without jerk seasoning. Then, brushed all of the ribs with the sweet sauce to bake the last half hour. My family gobbled up the milder ribs. So tasty! So tender!
FYI, for those having difficulties, I found jerk seasoning at wally world on the “International” isle, near Asian foods. In this particular case, it was a jar of paste.
Melissa says
I can’t find Jerk seasoning here in Australia, is there anything I could substitute it with? Really looking forward to trying these ribs! Thanks :)
Mellissa Sevigny says
You can make your own Melissa, just google jerk seasoning recipes and you should find one that will work for you! Hope you like these!
Tis says
I’m not familiar with cooking with Xanthum gum…is there a substitute I could use or is it truly necessary?
Sounds delish!!
Mellissa Sevigny says
The sauce won’t be as thick without it, but you can omit it. Some would substitute arrowroot powder or guar gum – if you’re not really strict Paleo you could also use a little cornstarch. Enjoy!
B says
Is there a way to make this recipe in a slow cooker instead? I can’t bring myself to leave my oven on for 3.5 hours in this heat …. Thank you!
Mellissa Sevigny says
I don’t see why not! Just cook them in there until tender!
Shelley says
The ribs were tender, the sauce was absolutely delicious! We even made an extra batch of the sauce, it was so good.
Shelley says
We made these last night. 3. Whole. Racks.
Still can’t get over how tender and flavorful they were!
We’re making up more of the sauce tonight for dipping.
Truly a winner! Thanks so much for sharing your love of food with the unadventurous!