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Vietnamese Style Pork Ribs

This dish is best Carb counted “per rib” rather than by weight. The marinade does soak into the meat and by the time the ribs cook, very little marinade is left. They are fall apart delicious. We serve them with Jasmine Rice.

Course Main Course
Cuisine Vietnamese
Keyword Fish Sauce, Jasmine Rice, Pork Ribs, Soy Sauce, Splenda Brown Sugar Mix

Ingredients

  • 2 lb. rack Baby Back Pork Ribs
  • 1 TBSP GF Soy Sauce (1 CHO/TBSP) 1 CHO
  • ½ TBSP Fish Sauce 0 CHO
  • ½ TBSP Sriracha Hot Chili Sauce (1 CHO/TSP) 1.5 CHO
  • 1 TBSP (12 gr) Splenda Brown Sugar Blend (12 CHO/TBSP) 12 CHO
  • 1 tsp Chinese 5 Spice Blend 0 CHO
  • 1 TBSP (15 gr) fresh ginger, grated 3 CHO
  • ½ tsp salt 0 CHO
  • 1 cup water 0 CHO
  • Green onion parsley to garnish

TOTAL CHO 17.5 CHO

10 RIBS = 1.75 CHO EACH

Instructions

  1. Mix Soy Sauce, Fish Sauce, Sriracha, Splenda Brown Sugar Blend, ginger, water and salt in a small bowl.

  2. In a Ziplock bag add rack of ribs, cut into 2 pieces and add marinade. Cover the meaty side of the ribs and refrigerate for 4 – 6 hours, meat side down. Remove ribs to counter, 1 hour prior to cooking.
  3. Pre heat oven to 400.

  4. Then place the ribs meat side down with all of the marinade. Cover with a tight lid or aluminum foil.

  5. Cook for 15 minutes at 400, then reduce heat to 250 and cook for 2 hours.
  6. Remove ribs from oven and let rest for 10 minutes. Skim fat from remaining sauce and drizzle over the ribs – (there will be about 2 TBSP left.)
  7. Serve with stir fried vegetables and Jasmine rice.