A Little About the Recipe: Smoked Paprika Spare Ribs
Smoked Paprika Spare Ribs is one of the more simple carnivore recipes because you cannot beat a great big chunk of meat for sheer tummy satisfaction! Currently, I only have one recipe for spare ribs and a rather honey laden one at that; so, I decided another, more universally friendly, recipe was in order. Okay, this only makes two now, but two is twice as good as one. I chose this one because it’s the one with the least number of ingredients. I find that most people prefer my simple recipes. Those with 20 different ingredients, no matter how great they are, tend to be intimidating.
You could literally use any combination of herbs you like here, but this is a great place to start experimenting, and the simplicity of the ingredients lets you neglect the meat in the oven, and it will still turn out great.
Spare ribs tend to have a lot less meat than their beefier (porkier?) alternative, baby back ribs. However, spare ribs are the cheaper of the two and, we also find, the tastier of the two. One spare rib usually gives about 225g of meat without the bones making half about 110g of meat per person. If you prefer a bit more meat on your plate, make one rib per person. If you decide to throw calories out the window, have one each.
As always, if you wish to leave out ghee because of the cow connection, your alternatives are butter. Also, cow, I realise upon editing, but a slightly cheaper cow connected product for those that wish to use it. And, bacon grease, lard, duck fat or pretty much anything fatty or oily. The only one I, personally, wouldn’t recommend is olive oil. Olive oil at high temperatures isn’t good, and spare ribs need a prolonged cooking time at a high temperature.
I Recommend This For Smoked Paprika Spare Ribs
This particular recipe consisting of all-natural herbs, fat and meat is great for everyone when it comes to digestive health. However, do be aware of the calorie total if you are dieting to lose weight. Spare ribs are not lean pork. They carry a high-calorie total – it’s why they are sooooo tasty! I’m not saying avoid them but be aware you might need to reduce calories elsewhere to compensate.
I think my recommendation for dinner using smoked paprika spare ribs would be Sweet Potato Fries. They are done at the same oven temperature as the ribs, and off to the side, add a nice looking Paleo Tri-Colour Salad. The dinner will provide a wide variety of healthy foodstuff all in one meal.
While the spare ribs contain more fat than protein, it’s not so much we cannot tip the scales back in favour of proteins with a bit of thought. While you could do this in the same meal, you might feel a bit overburdened with meat. Therefore I think it is best to divide things up over the day.
Start your day with good old Two Eggs, Two Bacon, Breakfast For One. Lunch could be Low Carb Paleo Sea Bream Stuffed with Tomatoes and Shallots, and add some Paleo Simple Roasted Broccoli and your first cup of salad greens. At this point, the levels of protein you have consumed are substantially higher than fat. This will give you the leeway to have Smoked Paprika Spare Ribs and a Keto Goats’ and Cheddar Cheese Omelette along with your second cup of salad greens. All this for less than 20g total carbs protein that is higher than fat.
A keto-based around smoked paprika spare ribs was off to a good start with a great fat to protein ratio. The day I worked out came up slightly heavier on the protein but sacrificed from the carbs to compensate. Enjoy!
|For Women||For Men|
|17.1g Net Carbs||21g Net Carbs|
|100g Protein||122g Protein|
|117g Fat||159g Fat|
- No Carb Paleo Simple Chicken Drumsticks
- 1 tbsp Easy Homemade Mayonnaise
- Keto Smoked Salmon and Cream Cheese Lettuce Wraps
- Smoked Paprika Spare Ribs
- Keto Bacon Wrapped Asparagus Topped with Cheese
- 200g Strawberries
For the Men Only:
And Here It Is: Smoked Paprika Spare Ribs
Smoked Paprika Pork Ribs
- 1 rack spare rib
- 1 tsp smoked paprika
- 2 tbsp ghee (or butter)
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp dried thyme
- Melt the ghee or butter.
- Stir the salt, garlic, pepper, thyme and paprika into the melted butter.
- Use a pastry brush and brush the mixture over the ribs. Make sure to cover all sides.
- Leave in the fridge for at least one hour preferably longer.
- Preheat a fan-assisted oven to 200 deg C or 400 deg F.
- Place the spare rib on a baking tray and cover with aluminium foil.
- Roast the ribs for one hour. Remove the aluminium foil half way through cooking.
- Cut in half an serve.