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Keto Slow Cooker Asian Pork Ribs Recipe
No grill, no problem! This keto slow cooker Asian pork ribs recipe was made for the great indoors!
Selecting Pork Ribs
This recipe calls for baby back pork ribs. Baby back ribs are the upper ribs, which are shorter than spareribs.
That’s going to help you when you’re arranging the ribs in your slow cooker.
Look for a meaty rack with streaks of fat. Stay away from ribs that have been enhanced, injected, basted, or marinated if you can. You’re paying a premium for meat that has had salty water added that will bump up the weight.
And besides, you’re going to be seasoning the meat yourself.
As always, stay away from meat with a foul odor. The package should not have contain a lot of liquid. That’s moisture you can’t get back.
Preparing and Cooking Your Ribs
Since baby back ribs are smaller than spareribs, they cook faster, but still not fast.
Tender baby backs need to cook low and slow. This recipe will be done in about three hours and twenty minutes, depending on your particular slow cooker and the thickness of your meat.
If your rack comes with a membrane, you’ll likely want to remove it. Slide a knife under the skin and cut lengthwise.
Grab a paper towel (the skin will be slippery) and gently peel it away from the ribs.
You may need to cut the rack in half in order for it to fit.
Chinese Five Spice
This blend of spices is typically used with fatty meats (such as ribs) or as part of breading.
The exact blend varies, but Chinese five spice often contains star anise, fennel seeds, Sichuan peppercorns, Chinese cinnamon, and cloves.
Nutmeg, turmeric, licorice, Mandarin orange, and ginger root may also be included.
If you’re interested in making your own, you could do so with the help of a coffee grinder or spice grinder. Toast the Sichuan peppercorns first to enhance the flavor.
You only need a small amount for these ribs, but you’ll use it for other things.
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Description
Deliciously sticky pork ribs with Chinese 5-spice – definitely made to be eaten with your hands!
Ingredients
- 1 rack (450 g) of baby back pork ribs (approximately 1 lb)
- 1/2 medium onion (55 g), peeled and sliced
- 1 Tablespoon (5 g) of garlic paste
- 1 Tablespoon (5 g) of ginger paste
- 1 1/2 cups (360 ml) of chicken broth
- 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
- 1/2 teaspoon (1 g) of Chinese five spice seasoning
- 2 green onions (10 g), sliced to garnish
Instructions
- Place the rack of pork ribs into a slow cooker. You may have to halve the rack to fit.
- Add the onions, garlic paste, ginger paste, and chicken broth. If the ribs aren’t completely covered, add a little more broth until covered.
- Cover and cook on low for 3 hours.
- Remove the ribs and cover with foil to stay warm. Set aside.
- Transfer the onions and stock from the slow cooker to a clean pan on the stove. Use a hand blender to blitz well (or use a food processor to blitz then transfer to pan on the stove), then add the tamari and Chinese 5-spice. Reduce the mixture over moderately high heat until thick and jammy.
- Taste the marinade and if you feel it would benefit with a bit of sweetness, stir in a pinch of erythritol.
- Brush this marinade over the warm ribs and garnish with sliced green onions.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
Nutrition
- Calories: 482
- Sugar: 1 g
- Fat: 38 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
Prep Time:
Yield:
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