BBQ Pork Ribs

    MAKES: 6 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 4 to 5 hours + marinating
    Slow-cooking these pork ribs ensures that they’re extra-tender; drenching them in a sugar-free mole barbeque sauce and roasting them in the oven afterwards adds dark, bewitching flavor. The result? A melt-in-the-mouth wonder.

    2 tablespoons (14 g/0.5 oz) smoked paprika or ancho chile powder
    1 tablespoon (9 g/0.3 oz) mustard powder
    2 teaspoons ground cumin
    1 teaspoon celery seeds
    1 teaspoon garlic powder
    1 teaspoon ground black pepper
    2 teaspoons fine sea salt
    1/4 cup (40 g/1.4 oz) brown sugar substitute such as Sukrin, erythritol, or Swerve
    4 pounds (1.8 kg) pork spare ribs, will yield about 50% meat
    Suggested side: coleslaw
    Use 1/2 cup (120 g/4.2 oz) Sweet & Sour BBQ Sauce, or try the following variation by mixing these ingredients:
    1/4 cup (60 g/2.1 oz) Sweet & Sour BBQ Sauce
    1 heaping tablespoon (30 g/1.1 oz) Cranberry Sauce
    1 tablespoon (15 ml) coconut or apple cider vinegar
    1 tablespoon (15 ml) coconut aminos
    1 tablespoons (5 g/0.2 oz) cocoa powder


    Preheat the slow cooker and pour in 1/4 cup (60 ml) of water. Prepare the rub by mixing all the spices and set aside. Pat dry the ribs using a paper towel and cover them in the spice rub, pressing it all over the ribs. Place the ribs in plastic wrap, refrigerate, and let them marinate for 8 hours or up to 24 hours. (If you’re short on time, marinating can be skipped.) Transfer them to the slow cooker and cook on high for 4 to 5 hours, until the meat is tender.
    When done, use tongs to carefully remove the ribs from the slow cooker and place them on a baking sheet lined with heavy-duty parchment paper. Preheat the broiler. Brush the BBQ sauce on both sides of the pork ribs and place under the broiler. Cook for 8 to 10 minutes, turning halfway through. Serve the ribs with coleslaw or other low-carb veggie sides (shown here).
    Total carbs: 4.8 g / Fiber: 1.9 g / Net carbs: 2.9 g / Protein: 24.5 g / Fat: 37 g / Energy: 451 kcal
    Macronutrient ratio: Calories from carbs (3%), protein (22%), fat (75%)