Description
A sweet and spicy recipe for delicious low carb jerk BBQ ribs that is gluten free, keto and Paleo friendly!
Ingredients
Units
Scale
- 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