Try this Low Carb Jerk BBQ Ribs recipe, or contribute your own.
- 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)
- 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)
- 1/4 cup tamari (gluten free) soy sauce (or coconut aminos)
- 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.
Pairing for Balance
Bold spice blends demand starchy or acidic foils to reset the palate between bites. Traditional Caribbean accompaniments like rice and peas provide the necessary carbohydrate counterweight, but for a strict low-carb approach, roasted cauliflower mash seasoned with coconut milk works well. Avoid sweet side dishes entirely, because the glaze already carries concentrated citrus and sweetener.
Managing the Glaze Viscosity
Xanthan gum behaves differently than starches when heated and requires aggressive whisking to prevent clumping. Whisk the powder into the warm liquid immediately after straining out the fibrous ginger and orange zest. If the sauce develops a gelatinous texture, thin it with a tablespoon of water before brushing it onto the meat.
Understanding the Technique
Applying dry jerk seasoning directly to raw pork creates a potent bark during the three-hour low-temperature bake. Cooking the ribs at 325 degrees Fahrenheit breaks down connective tissues without scorching the aromatic spices. High heat applied too early burns the herb particulate, which ruins the flavor profile before the glaze ever touches the surface.
