Keto BBQ Ribs

From thedietdoctor.com

BBQ Ribs

Ingredients

3 lbs thin spare ribs

1 teaspoon salt

BBQ sauce

3 tablespoons olive oil

1 tablespoon tomato paste

½ finely chopped yellow onion

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons fennel seeds

1 teaspoon ground cumin

½ teaspoon cayenne pepper

2 teaspoons salt

14 oz. canned whole tomatoes

2 tablespoons cider vinegar

Salad

2 lbs zucchini or squash

2 tablespoons butter or olive oil

3 oz. thinly sliced celery stalks

2 oz. finely chopped scallions

1 cup mayonnaise

2 tablespoons finely chopped fresh chives

½ tablespoon Dijon mustard

salt and pepper

Salt the ribs on both sides and place in a slow cooker. Add half of the BBQ sauce and cook for 6-8 hours on low heat.

Take out the ribs and let them cool. (You can complete this step a day in advance if you wish.)

Finish off the ribs on the grill or under the broiler. Crisp up the surface of the meat; this takes about 15 minutes total. Flip the racks over at the half-way point.

Serve with the squash salad and the rest of the BBQ sauce.

BBQ sauce

Heat the oil in a heavy saucepan and stir in the tomato paste. Add the onion and fry over medium heat until soft and glossy.

Add a couple of tablespoons of water and simmer for 10-15 minutes.

Add the spices, tomatoes, and vinegar and season with salt and pepper to taste.

Bring to a boil. Lower the heat and let simmer for 15-20 more minutes. Blend the sauce with an immersion blender until it reaches a smooth consistency. Let cool. (If you want a thicker sauce, let it simmer longer, until it reaches the desired consistency.)

Salad

Peel and cut the squash into cubes that are about half an inch square. (If necessary remove the seeds first.) Salt them and place in a colander. After 5-10 minutes, carefully press out the excess water.

Sauté the squash in butter for a couple of minutes over medium heat. Do not overcook. The squash should be firm and the cubes should have a nice golden color around the edges. Set aside and let cool.

Mix the other salad ingredients in a big bowl; fold in the squash.

You can prepare the salad 1-2 days beforehand. It becomes even more tasty if you let the flavors mingle in the fridge.