Keto Pork Ribs with Asian Slaw
Some people don’t cook pork spare ribs because they don’t think they’re as flavorful as baby back or country style ribs.
That couldn’t be further from the truth.
If you cook them correctly—meaning slow roast them, like we do with these keto pork ribs—you’ll get the same tender, fall-off-the-bone results you may be used to with other types of ribs.
And they come with a cheaper price tag, which never hurts.
We pair these pork spare ribs with an amazing side dish: a low-carb Asian-style coleslaw made with fresh spices, hot sauce, and sugar-free peanut butter (trust us, it works).
The end result is a complete meal. A satisfying, tender piece of fatty protein with a refreshing, flavorful side dish that complements the ribs perfectly.
And with only 6 grams of net carbs per serving, this is a meal you can feel good about eating on a keto diet, too.
Ingredients Used in This Recipe
- Pork spare ribs
- Green cabbage
- Red cabbage
- Green onions
- Sugar-free peanut butter
- Fresh ginger
Why You Should Try These Pork Ribs with Asian Slaw
Baby back and country style may get most of the love when it comes to rib recipes, but don’t sleep on pork spare ribs.
Spare ribs are found closer to the belly of a pig, meaning they are packed with flavor and have a healthy amount of fat on them, making them tender and juicy.
The key is to slow cook them so the meat has time to get tender, and pair them with ingredients that complement the meat’s fatty profile (Asian flavors are perfect).
If you’ve never cooked pork spare ribs before, this recipe is the perfect chance to give them a try and see for yourself.
In this keto pork ribs recipe, you’ll slow-roast the ribs in the oven for 2 hours, then serve them with an Asian-style cabbage slaw made with fresh veggies, spices, Sriracha, and sugar-free peanut butter (yes, seriously)—the peanut butter adds flavor and a little bit of fat which helps bring it all together.
The end result is a perfect one-two punch of satisfying, tender meat from the ribs, along with the tang and zing of the lively slaw.
If you’re not sold already, here are three of the health benefits you stand to gain by giving this recipe a try.
Top 3 Health Benefits of This Pork Ribs with Asian Slaw Recipe
Slow-cooked and paired with a tasty side dish, here are three reasons besides taste to give these keto pork ribs with Asian slaw a try.
1. Vinegar Is Very Good for You (And for Weight Loss)
Both the ribs and Asian slaw call for rice vinegar to help tenderize the meat and add flavor to your side dish. Rice vinegar has a mild and naturally sweet flavor to it, which is great for both food items.
Maybe you knew that already. But perhaps you didn’t know that the health benefits of vinegar have been studied extensively.
2. Eating Cabbage Can Help Reduce Inflammation
Like pork ribs, cabbage is another food that flies under the radar, at least as far as veggies go.
That’s a shame, because it’s one of the most affordable and accessible vegetables out there. It’s also full of two different types of antioxidants, flavonoids and anthocyanins, which have been shown to reduce inflammation in the body .
This is a big deal, seeing that many of the biggest diseases in Western culture (type 2 diabetes, cancer, heart disease) are linked to chronic inflammation .
3. Fresh Ginger and Garlic Give More Than Just Flavor
Garlic and ginger play a big part in giving the keto Asian slaw its complex flavors. But they’re also two of the healthiest spices you can include in your diet. Just consider that:
- Garlic reduces inflammation and moderates your immune system .
- Ginger, too, is packed with antioxidants that can fight off inflammation .
Both spices have been used for thousands of years to treat ailments and promote human health. So on top of the fact that both taste fantastic, you’re giving your body some awesome nutrients at the same time.
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Keto Pork Ribs with Asian Slaw
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- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon Chinese Five Spice Powder
- 1 rack pork spare ribs (about 3 pounds)
- ¾ cup water
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- Cabbage Slaw: 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- ½ cup fresh cilantro, chopped
- ¼ cup green onion, chopped
- ¼ cup rice vinegar
- ¼ cup sesame oil
- ¼ cup creamy sugar-free peanut butter
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- Preheat oven to 400°F.
- Mix all spices (salt through five spice powder) together in a small bowl.
- Cut rack in half and place both halves in a roasting pan. Rub spice blend over ribs to coat.
- Mix together water, soy sauce, and rice vinegar and pour over ribs.
- Cover with foil and roast 1½ to 2 hours, until meat is very tender. Check after 45 minutes and add water if the liquid has evaporated so the sauce will not burn.
- While ribs cook, make slaw. In a large bowl, combine shredded red and green cabbage, cilantro, and green onion.
- In a separate bowl, whisk together rice vinegar, sesame oil, peanut butter, sriracha, grated ginger, and minced garlic. Drizzle over cabbage mixture and toss to coat.
- When ribs are tender and just starting to fall off the bone, remove from oven.
- Switch oven to broil and broil ribs on the top rack about 5 minutes until crispy, being careful not to burn.
- For each person, serve 3 ribs with ¾ cup slaw.
- Prep Time: 15 minutes
- Cook Time: 2 hour(s)
- Yield: 6
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