A sweet and spicy recipe for delicious low carb jerk BBQ ribs
- 1/4 cup water
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1 rack pork ribs (i used baby back)
- 1 cup carribean jerk seasoning (find in spice aisle)
- 1/4 cup tamari (gluten free) soy sauce (or coconut aminos
- 2 tbsp chopped fresh ginger
- 2 tbsp orange zest
- 2 tbsp rice wine vinegar
- 3 tbsp sugar substitute (honey for paleo)
- 1 tsp xanthan gum (or arrowroot powder for paleo)
- Carbohydrate 2.29007667045596 g
- Cholesterol 0 mg
- Fat 0.124916666904507 g
- Fiber 0.315166674035753 g
- Protein 0.215556667043053 g
- Saturated Fat 0.00916000001671266 g
- Serving Size 1 1 serving (47g)
- Sodium 57.6933334484171 mg
- Sugar 1.97490999642021 g
- Trans Fat 0.0168583333597382 g
- Calories 14 calories
Step-by-step
- Coat the ribs generously with Jerk seasoning. Bake in the oven at 325 degrees (F) for 3 hours or until tender.
- Combine the soy sauce (or coconut aminos), water, ginger, orange zest, orange juice, rice wine vinegar, white vinegar, Worcestershire sauce, and dijon mustard in a small saucepan. Bring to a boil and simmer for about 8 minutes. Strain the sauce to remove the ginger and orange zest. Add the strained sauce back into the pan, and whisk in the sweetener and xanthan gum until smooth. Simmer for another 5 minutes until thickened.
- Coat the cooked ribs generously with the sauce and bake at 375 degrees (F) for another 30 minutes. Let rest for 10 minutes, then slice and serve.
Applying dry rubs hours before cooking allows sodium to penetrate muscle tissue through osmosis, fundamentally altering moisture retention during long roasting cycles. Caribbean barbecue traditions evolved from indigenous cooking methods where meats were slow-cooked over indirect heat and aromatic woods, creating a complex foundation that modern spice blends approximate using allspice, chili, and thyme. This specific preparation balances fiery warmth with citrus notes while keeping carbohydrate counts remarkably low.
Freezing and Reheating Strategy
Pork ribs respond exceptionally well to advance preparation, making them ideal candidates for batch cooking and freezer storage. Roast the ribs completely with the jerk seasoning at 325 degrees Fahrenheit until tender, allow them to cool entirely on a wire rack, and wrap them tightly in multiple layers of plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn. When stored properly at zero degrees Fahrenheit or below, these cooked ribs maintain optimal cellular structure for up to three months. Thaw the frozen meat overnight in the refrigerator before applying the soy-and-citrus reduction glaze, then finish them in a 375 degree oven for thirty minutes to crisp the exterior without drying the interior.
- If the sauce fails to thicken after whisking in xanthan gum, ensure the liquid is actively simmering rather than merely warm, as polysaccharides require heat energy to hydrate properly.
- Should the commercial jerk blend contain excessive salt, omit any additional brining steps entirely to prevent a tough, cured texture in the finished meat.
- Always allow the hot ribs to rest loosely under a tent of foil for ten minutes prior to slicing, allowing internal juices to redistribute evenly throughout the muscle fibers.
