BBQ Ribs & Marinade
Keto Fitness Club
Allow the sauce to cool fully before storing in the fridge - it will keep for 3-4 days and can be frozen.
Macros per 100g of sauce (approximates):
59 Calories / 4.2g Carbs / 1.5g Protein / 4g Fat
20g Butter / 20ml Olive Oil
100g Shallots, finely diced
2 Garlic Cloves, finely chopped, or 5g Garlic Puree
400g Tin Chopped Tomatoes / Passata (no added sugars)
2 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
30ml Apple Cider Vinegar
Heat the oil / butter in a saucepan and fry the onions & garlic for 2-3 minutes to soften but not brown.
Add the tomatoes / passata, spices, vinegar and sweetener. Bring to the boil.
Reduce the heat, cover with a lid, and allow to cook for 8-10 minutes.
If you want to make a smooth sauce, allow this to cool before either blending in a jug blender or using a stick blender.
Place the ribs into a large food bag and spoon the mix over the meat - per 500g of meat, you will need around 100g of sauce. Squeeze the air out of the bag, seal the top and then massage the sauce into the meat carefully so you don't puncture the bag.
Allow the meat to marinate overnight and roast the rack in the oven at 160°C for around 45-50 minutes.
Nutrition per serving
Calories 59, Carbs (net) 4.2 grams, Protein 1.5 grams, Fat 4 grams