Chinese · Dinner
Crispy Pork Spare Ribs (Keto)
Pork spare ribs are dredged in almond flour and Chinese five-spice, double-fried until the skin shatters, then tossed in a garlic-ginger glaze sweetened with erythritol instead of sugar. Served with scallion and sesame seeds, this keeps the crackling crust and umami depth of the takeout classic without the starchy batter or sugary sauce.
$6
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
31.4gProtein
47.8gFat
9.1gCarbs
2.1gSugar
2.3gFiber
1380mgSodium
128mgChol
9.6gSat Fat
460mgPotassium
110mgCalcium
2.6mgIron
0.9mcgVitamin B12
3.5mgVitamin C
low-carb
keto
Instructions
1
Prep
Pat the pork spare ribs dry, toss them in a bowl with almond flour, Chinese five-spice powder, salt and white pepper until evenly coated.
2
Fry
Heat avocado oil in a small heavy pot to 325°F (165°C) and fry the ribs for 8 minutes until pale gold and cooked through, working in batches.
3
Rest
Lift the ribs onto a wire rack and let them rest at room temperature for 10 minutes until the crust sets.
4
Crisp
Raise oil to 375°F (190°C) and fry the ribs for 4 minutes until deep golden brown and crackling, then drain on paper towels.
5
Glaze
Sauté minced garlic and ginger in sesame oil for 30 seconds until fragrant, then stir in soy sauce, rice vinegar and erythritol and simmer 2 minutes until thickened, add the crisp ribs and toss 1 minute until glazed.
6
Plate
Pile the ribs onto a plate and scatter over the sliced scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork spare ribs
- 4 tbsp4 tbsp almond flour
- 2 tsp2 tsp Chinese five-spice powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1/2 cup120ml avocado oil, for frying
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp erythritol
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp sesame oil
