• Prep Time: 15 mins
  • Cooking Time: 3 hrs
  • Serves: 6

Low Carb Jerk BBQ Ribs

  • Recipe Submitted by on

 Ingredients List

  • 1 rack pork ribs (I used baby back)
  • 1/2 cup carribean jerk seasoning (find in spice aisle)
  • For the sauce
  • 1/4 cup tamari (gluten free) soy sauce (or coconut aminos)
  • 1/4 cup water
  • 2 Tbsp chopped fresh ginger
  • 2 Tbsp orange zest
  • 1/4 cup orange juice
  • 2 Tbsp rice wine vinegar
  • 1/4 cup white vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dijon mustard
  • 3 Tbsp sugar substitute (honey for Paleo)
  • 1 tsp xanthan gum (or arrowroot powder for Paleo)


Coat the ribs generously with Jerk seasoning. Bake in the oven at 325 degrees (F) for 3 hours or until tender.

For the sauce
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.

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