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Pork rib recipe

Discussion in 'Low-carb Diet Forum' started by michita, Feb 15, 2020.

  1. michita

    michita Type 1 · Well-Known Member

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    Does anyone have a good low carb pork rib recipe please ?
     
  2. bulkbiker

    bulkbiker Type 2 · Master

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    Pork ribs, oven low and slow then hot and fast to crisp up... eat (preferably with fingers)?
     
  3. michita

    michita Type 1 · Well-Known Member

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    So it should taste good without any marinade ?
     
  4. bulkbiker

    bulkbiker Type 2 · Master

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    I like it like that ... porky maybe with some salt and pepper. Most marinades are too sugary so I avoid them.
     
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  5. Rachox

    Rachox Type 2 (in remission!) · Moderator
    Staff Member

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    I’d prefer a side of garlic mushrooms in place of fingers with mine thanks! ;):joyful:
     
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  6. michita

    michita Type 1 · Well-Known Member

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    Ok thank you - I will try without marinade... I have the rib in the fridge for tonight.
    I thought maybe soy sauce based marinade or some spice mix
     
  7. bulkbiker

    bulkbiker Type 2 · Master

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    You can do that too..
     
  8. Tipetoo

    Tipetoo Type 2 · Expert

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    I just cook the pork belly either whole or cut into strips on the barbeque.
    If I marinate them I use Nando's Peri Peri marinade which does not blow my bgl out, or I just use a spicy dry rub.on them.
     
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  9. TeddyTottie

    TeddyTottie Type 2 · Active Member

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    My favourite keto site, Headbangers Kitchen, has a recipe for keto BBQ ribs. Not tried it, mind...
     
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  10. Taxus

    Taxus Type 2 · Member

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    Try a marinade of lemon juice, herbs and garlic.
     
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  11. DCUKMod

    DCUKMod I reversed my Type 2 · Master
    Staff Member Administrator

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    Michigan - you might find something you fancy on here: https://www.ibreatheimhungry.com/28-best-paleo-keto-ribs-recipes/

    We do a dry rub or spices, depending on the flavour tones we're looking for - we sort of make it up as we go along? I need summer we cook them Low and slow on a covered BBQ, then ramp up for crispy edges near the end, and in winter quite often start the ribs off I need the pressure cooker, then finish under the grill, I need the oven or even on the BBQ, if weather permits.

    Starting in the pressure cooker has the added bonus of some stock. Once the meat has been eaten, the bones (and any leftover morsels of meat) can go back into the pressure cooker for a bit longer to intensify the stock. Nom. Nom. Nom.
     
  12. nomoredonuts

    nomoredonuts Type 2 (in remission!) · Well-Known Member

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  13. Tipetoo

    Tipetoo Type 2 · Expert

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    I do not have a link for this dry rub, but I would assume it's from the US going by the label.

    I have only put a link to the pix in as some people on the forum get easily offended, so warning do not follow the link if this applies to you.

    https://imgur.com/Xp9UFqO
     
  14. nomoredonuts

    nomoredonuts Type 2 (in remission!) · Well-Known Member

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    Very interesting label. * keeps straight face.
     
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