Spanish · Dinner
Grilled Pork Ribs (Keto)
Bone-in pork ribs rubbed with smoked paprika, garlic and cumin, then grilled over live fire until charred outside and juicy within. Served with a lemon-parsley olive oil drizzle and grilled zucchini, this Spanish-style keto plate skips bread and sugar for a fat-forward, low-carb finish.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
600Calories
35.2gProtein
46.4gFat
8.8gCarbs
2.5gSugar
3.3gFiber
1420mgSodium
169mgChol
16.1gSat Fat
820mgPotassium
98mgCalcium
3.6mgIron
1.2mcgVitamin B12
24mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat ribs dry, then rub with garlic, smoked paprika, cumin, oregano, 1 tbsp olive oil, salt and pepper.
2
Wait
Let the rubbed ribs sit at room temperature for 10 minutes.
3
Grill
Place ribs on a preheated medium-high grill (200°C/400°F) for 20-25 minutes, turning every 5 minutes until charred and meat pulls from bone. Brush zucchini with remaining oil and grill 6 minutes until marked and tender.
4
Plate
Transfer ribs to plate, rest 5 minutes, arrange with grilled zucchini, scatter parsley over top and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in pork ribs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp smoked paprika
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 4 tbsp60ml olive oil, divided
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 small zucchini
- 2 tbsp2 tbsp fresh parsley
- 11 lemon
