Low Carb Thai Coconut Ribs

When we took a trip to Thailand we had the opportunity to try many Thai dishes. One dish I really enjoyed was Thai Coconut Ribs, so I tweaked the recipe to make a Low Carb Thai Coconut Rib dish. When I made the recipe I did not put as much of the hot spice in because my husband is not fuzzy on spicy food, so I limited the amount I put in but I recommend if you like spice please do add in more. If it was up to me I would have added more to this recipe but I do have to think of him.

So lets get started and I will show you how to make it!

3 pounds of spare ribs

1 can coconut milk (unsweetened)

3 tablespoons powdered erythritol

3 tablespoons Tamari (soya sauce)

1 tablespoon grated ginger root

1 teaspoon shredded lime zest

1 tablespoon lime juice

4 cloves minced garlic

1 tablespoon lemon grass ( I use it from a tube)

1/2 teaspoon red pepper flakes ( I recommend at least 1 teaspoon)

I like using a bowl and place an open Ziploc bag in the bowl.

Add all the ingredients into the bag except the ribs.

Mix the marinade well.

Cut the ribs into sections and place in the bag and seal.

Make sure the ribs are covered and place in the fridge for at least 8 hours.

I left mine over night, turning them once and a while.

Remove the ribs from the fridge and wrap them in a double layer of tin foil.

Heat up your BBQ 300 F let cook 1 1/2 hours.

Remove from foil, dip cooked ribs in marinade and place back on BBQ

Continually baste with marinade until golden brown.

Remove from rack and enjoy!

Serving: 6

Net carbs: 5.9

Stay Healthy and Live Well!
Gayle