Pork Ribs with Tomato Sauce

Pork Ribs Tom Sauce RibRS CC

Pork Ribs with Tomato Sauce.

  • Servings: 3
  • Difficulty: Easy
  • Print

Pork Ribs, need I say more!!! The biggest problem with pork ribs on a low carb diet, is that most retail BBQ sauces can contain around 60% carbohydrate and up to 55% sugar which is crazy and a big No No if your in ketosis and you want to stay in ketosis. If your like me and you like a lot of sauce with your ribs, this is the recipe for you. Succulent pork ribs with a deliciously tangy tomato & onion sauce. I served mine with buttery sweet potato mash and loads of sauce. Delicious!!! 

This recipe makes about 4 serves of ribs, and about 8 serves of sauce at 3.7g Carbohydrate per serve. To make these ribs I cook them first in the pressure cooker. They come out tender and delicious with the meat falling off the bone. I then put them into an oven proof dish and heat at 180c for 20 minutes to dry them out before serving whilst I boil the sauce down to reduce and thicken it. If it’s easier for you, you can always pressure cooker the ribs, pop them in the fridge and make the sauce early. Jut keep the ribs wraped in the fridge until your ready. 20 minutes out from serving pop the ribs into the oven and re-heat the sauce. 


Credit: foodfactsforhealthyeating.com


  • 2 tbsp olive oil
  • 1 brown onion chopped finely
  • 4 cloves garlic sliced or 2 tsp minced garlic
  • 1 tbsp smoked salt or salt
  • 1 tsp yellow mustard seeds
  • 1 tbsp Hungarian paprika
  • 1 tsp cumin powder
  • 1 1/2 kg Pork Ribs
  • 400ml tomato Passata
  • 1 cup water
  • 1/2 cup red wine or apple cider vinegar
  • 1/4 tsp of liquid smoke (optional)

Pork Ribs Tom Sauce RS CC


  1. Put your pressure cooker onto the saute setting. Add the olive oil, onion and garlic and fry till softened. Add the spices and salt and cook for a minute till aromatic.  
  2. Cut the pork ribs into sections to fit flat in the base of the pressure cooker. I had 3 pieces so I cut one of those pieces in half to stack neatly. Add each piece of rib to the pressure cooker coating it in the spice mixture. Stack each piece on top of each other. Cut any extra ribs into smaller pieces so you can fit them down the side. 
  3. Add the Tomato passata over the ribs and rinse out the bottle with the extra water. Add this and the red wine vinegar to the pot. Put the pressure cooker onto the pot roast setting, secure the lid ensuring the pressure vent is closed, and pressure cook the ribs for 24 minutes. 
  4. When finished released the steam valve very carefully to ensure you don’t burn yourself. Turn the oven onto 180c. Remove the ribs from the sauce and put into a baking dish in a single layer. Place into the oven for 20 minutes to dry out. While this is being done, bring the remaining sauce to boil/simmer using the Saute setting on your pressure cooker to reduce and thicken the sauce. You can also do this by removing the sauce to a saucepan and boiling/simmering on a stove top until reduced by half. My sauce took about 20 minutes to reduce and thicken enough to coat the ribs when poured over them.  
  5. Serve the ribs with the sauce and your favourite vegetable sides such as mashed sweet potato, steamed beans or cauliflower rice. 

So Good!!!

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