Lemon Spare Ribs

Recipe Ingredients

3 lbs	1362g / 48oz	Pork spare ribs
		Salt - to taste
		Freshly-ground white pepper - to taste
6 tablespoons	90ml	Malt vinegar
4 teaspoons	20ml	Brown Sugar Twin
1 tablespoon	15ml	Granular Splenda
1 1/2 teaspoons	7.5ml	Dark soy sauce
1/2 teaspoon	2.5ml	Grated lemon zest
1/2 cup	118ml	Pre-made Keto lemonade
		= (or unsweetened Kool-Aid lemonade made
		Up with Splenda)
2		Eggs - beaten
		Soy or oat flour - for dusting

Recipe Instructions

Chop the spare ribs into 3-inch lengths. Season with salt and pepper and rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda, 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and lemonade. Add the spare ribs and leave to marinate for several hours.

Dip the spare ribs into the beaten egg, then dust with soy or oat flour. Heat the oil to 320 degrees in a wok or deep-fryer and deep-fry the spare ribs in batches for 2 minutes until the pork is cooked through and a good rich color. Drain in a wire sieve/colandar. Serve hot.

This recipe yields 4 servings; 3 carb grams per serving.

Description:

"The addition of lemon zest and lemonade gives spareribs a deliciously tangy, different flavor."

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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