BBQ PORK RIBS
2nd October 2024
Category
Classical & MKD Recipes
fat: 35.85g Protein: 46.91g CHO: 4.62g Kcal: 529 MKD 4.62g CHO TOTAL
Notes
Mo’s tip: I used a small rack of ribs that weighed 314g, giving 6 small ribs.
You can of course, use more or larger ribs if you have the protein allowance.
Get the ribs as meaty as you can, they do vary a lot!!
Sukrin Gold is a lovely sweetener for this recipe, but you can use a granular
sweetener of your choice.
Ingredients
- 4g Tomato puree
- 50g Canned tomatoes
- 10g Orange juice – freshly squeezed
- 3g Worcestershire sauce
- 3g Ginger – fresh
- 5g Sukrin Gold
- 3g Dark soy sauce
- 314g pork spare rib chops, weighed with bone
- 5g Vegetable oil
- You will also need 1g smoked paprika, 1g red wine vinegar, 2g GIA garlic paste, or grated fresh garlic, cold water and a little salt and pepper.
Instructions
- Pre heat oven to 160c / fan 140c / gas 3.
- 24 hours before needed, place the ribs in a pan and cover with cold water and the soy sauce, bring to the boil then simmer for 30 minutes, turn off the heat and leave them to go cold. Keep in the fridge overnight, still in the water.
- Next day, skim any fat which has set on top of the ribs and set aside, then drain the ribs on dry kitchen paper. You can leave them whole or divide into single ribs if preferred.
- Finely grate the fresh ginger if using, then place ALL remaining ingredients, including the pork fat, in a blender until smooth.
- Heat the sauce in small pan and simmer for a few minutes until it becomes thick and sticky.
- When needed, coat the ribs with the sticky sauce, then either put on the BBQ or under a hot grill, cook both sides for a few minutes until dark and crispy, or you could place them in an air fryer for a few minutes.
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