You'll also find this recipe on page 74 of the Keto & Spice Cookbook.
4 x 500g Racks of Pork Ribs
2 tsp Pink Himalayan / Rock / Sea Salt
30g Coconut Oil, melted, or 30ml Olive Oil
100g Shallots, grated or finely diced
2-3 Garlic Cloves, grated or finely diced (or 1 tsp Garlic Puree)
2 tbsp Allspice Berries
2 tsp Dried Thyme
1 tsp Ground Nutmeg
1 tsp Ground Cinnamon
1 tsp Chilli Flakes
1 tsp Pink Himalayan / Rock / Sea Salt
1 tsp Black Peppercorns / Ground Pepper
Optional: 1 Scotch Bonnet Pepper - this is one of the hottest chillies in the world so use a little or half to start with, and discard the seeds to reduce the heat if required.
Put the pork ribs in a large pan and cover with cold water and add the salt.
Bring to the boil, reduce the heat and simmer for 45 minutes.
Remove the ribs from the water and allow to cool.
While the ribs are cooling, prepare the marinade.
In a bowl, mix all of the marinade ingredients into a paste. You could use a small food processor to create a smoother paste.
Once the ribs are cool, choose either to cut them into individual ribs or leave as a rack.
Cover the ribs in the paste but keep a little back to add part way through cooking.
Place the ribs on a baking tray (or BBQ) and cook for 30 minutes at 190-200°C.
During the cooking process, apply the remaining marinade.
Nutrition per serving
Calories 411, Carbs (net) 1.7 grams, Protein 35.1 grams, Fat 28.6 grams