Keto-friendly Asian Pork Ribs (Super Tender)
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!
- 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
- 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.
- Drain and remove the ribs from the pot. Make sure to remove the star anise and peppercorns.
- 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.
- Stir-fry the ribs on high heat until they’re well coated with the sauce and browned.
All nutritional data are estimated and based on per serving amounts.
- Calories: 505
- Sugar: 0g
- Fat: 44g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g