Low Carb and Gluten Free BBQ Ribs

• 1 rack pork ribs (I used baby back)
• 1 cup carribean jerk seasoning (find in spice aisle)

• 1/4 cup tamari (gluten free) soy sauce (or coconut aminos)
• 1/4 cup water
• 2 Tbl chopped fresh ginger
• 2 Tbl orange zest
• 1/4 cup orange juice
• 2 Tbl rice wine vinegar
• 1/4 cup white vinegar
• 1 Tbl Worcestershire sauce
• 1 Tbl dijon mustard
• 3 Tbl sugar substitute (honey for Paleo)
• 1 tsp xanthan gum (or arrowroot powder for Paleo)

Instructions

• Coat the ribs generously with Jerk seasoning. Bake in the oven at 325 degrees (F) for 3 hours or until tender.

• Combine the soy sauce (or coconut aminos), water, ginger, orange zest, orange juice, rice wine vinegar, white vinegar, Worcestershire sauce, and dijon mustard in a small saucepan. Bring to a boil and simmer for about 8 minutes. Strain the sauce to remove the ginger and orange zest. Add the strained sauce back into the pan, and whisk in the sweetener and xanthan gum until smooth. Simmer for another 5 minutes until thickened.
• Coat the cooked ribs generously with the sauce and bake at 375 degrees (F) for another 30 minutes. Let rest for 10 minutes, then slice and serve.

Read more at http://www.ibreatheimhungry.com/2013/04/jerk-bbq-ribs-low-carb-and-gluten-free.html#ERkGGJK5qZzlM2gZ.99