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Keto-friendly Asian Pork Ribs (Super Tender)

Louise Hendon | January 27

One of the things I really love about keto is that I can eat pork ribs without worrying that it will ruin my diet. Pork ribs are very low in carbs, while super-rich in those healthy fats needed to enter ketosis. 

I know that most people prefer cooking their ribs on a grill, but there are times in which it’s more practical to have an alternative that doesn’t cut off the flavor. For this spare ribs recipe, you’ll use a pot and a skillet. 

Don’t worry about the flavor, because this amazing mix of Chinese flavors (ginger, star anise, Szechuan peppercorns and gluten-free tamari sauce) is going to rock your world.  We recommend gluten-free tamari sauce instead of regular soy sauce as it’s naturally wheat-free. But tamari sauce will have the same great taste as soy sauce.  If you prefer to go completely soy-free, you can use coconut aminos instead.

If you want to make your ribs spicy, add in a few hot red peppers or a few drops of hot sauce.  For a more authentic flavor, try using Chinese hot sauce.

It will take just over an hour to make these super tender spare ribs, but I promise it’s worth waiting for. It’s a great choice for a family dinner, so get ready and amaze everybody with your skills.

Although you’ll get plenty of flavor in the ribs, you can also add a dipping sauce to go with your dish so check out these 24 Keto BBQ Sauce Recipes for the Best Backyard Cookouts and find your favorite option!

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Keto-friendly Asian Pork Ribs (Super Tender)


  • Author: Louise Hendon
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1h 15 min
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: Asian

Ingredients

  • 2 lb (900 g) pork spare ribs (or back ribs), chopped into individual ribs
  • 1 Tablespoon (5 g) fresh ginger, finely diced or grated
  • 2 Tablespoons green onions (scallions), diced
  • 2 star anise
  • 1/2 Tablespoon Szechuan peppercorns
  • 3 cloves garlic, finely diced or minced
  • 2 Tablespoons (30 ml) gluten-free tamari sauce or coconut aminos
  • 2 Tablespoons (30 ml) of avocado oil, to cook with
  • Salt and pepper, to taste

Instructions

  1. Add salt, star anise, Szechuan peppercorns, and ribs to a large pot with boiling water.  Bring to a boil and simmer for 45 minutes until the meat is tender. Skim off any foam that forms.
  2. Drain and remove the ribs from the pot.  Make sure to remove the star anise and peppercorns.
  3. Add avocado oil to a frying pan and add in the minced garlic and ginger.  Then add in the ribs and cook on medium-high heat. Add the tamari sauce or coconut aminos and season with salt and pepper, to taste.
  4. Stir-fry the ribs on high heat until they’re well coated with the sauce and browned.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 505
  • Sugar: 0g
  • Fat: 44g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 25g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.