I actually don’t usually care for ribs, because I am weird, and hate eating stuff on the bone, even though I love the taste of meat. But, since I was craving something from Phil’s BBQ (so tasty btw if you’ve never been) I knew I couldn’t eat there because as delicious as their sauce is, it’s very carby. So, we decided to make our own keto-friendly ribs. Also, as a new sous vide convert, I always was happy to find the opportunity to use my new appliance other than for just those Starbucks Egg-Bites, as delicious as they are.
These are actually really good, I could have definitely eaten the entire rack. Also, I gotta say, they were incredibly tender. I will list both ways to cook them, but if you have a sous vide I highly recommend you try it!
- 1 tbsp neutral oil2 green onions
- 2 tbsp chopped garlic
- 1 can of tomato paste
- 1/2 C of sugar-free maple syrup
- 1/4 apple cider vinegar
- 2 tbsp Mustard
- 1/2 C Water
- 2 tsp Cayenne pepper
- 2 tsp chili powder
- 1 package of St. Louis Style ribs
- Garlic powder
- Salt and Pepper to taste
For Sauce: Chop green onion and saute with garlic in sauce pan with oil. Once soft, add remaining ingredients, cooking until sauce is of desired consistency: For thinner sauce, add more water. *Please note, nutritional information is for sauce only as you can use any meat with the recipe
With Immersion blender or food processor blend until smooth.
For Ribs: Set your sous vide bath to 165F. Season ribs liberally to give a uniform coating. I didn’t give exact measurements as it’s going to depend on the size of your ribs, use your judgement. Divide ribs into 4 pieces and place them into bags and into the water bath for 12 hours. You may need to put a cup or bowl in your sous vide to make sure the ribs are fully immersed, or invest in some sous vide clamps. When they are done, you can finish them on a grill or in the oven.
If you don’t have a sous vide, you can definitely roast them in an oven, I would do them low and slow, at 250F wrapped in foil until they are tender, and then finish on the grill or open the foil and turn your broiler on to give them color.
*Myfitnesspal doesn’t count sugar alcohols separately and the Sugar free syrup used while 16g of carbs, has 14g of Sorbitol, which has a GL index if 4. The facts below are for the sauce, the recipe made a little more than a pint, but for ease of measurements, we will call it a pint and at 1 Tbsp per serving. I used 4 Tbsp to coat the ribs, however the type of ribs, or whatever meat you decide to use, and the amount of sauce, is completely up to you.