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5 from 5 votes

BBQ Pork Ribs

This basting sauce will make the perfect addition to any meat that you want to put onto the BBQ
Author: Adapted from Low Carb Is Lekker page 119 and 140


for the smoky BBQ basting sauce

  • 75 g coconut oil
  • 1 onion finely chopped
  • 10 mls minced garlic
  • 15 mls dried mixed herbs
  • 10 mls smoked salt
  • 30 mls ground coriander
  • 15 mls coriander seeds crushed
  • 5 mls ground cloves
  • 15 mls fine black pepper
  • 15 mls smoked paprika
  • 2.5 mls chilli flakes
  • 60 mls fructose
  • 60 mls apple cider vinegar
  • Squeeze of lemon juice
  • 410 g tin tomato purée
  • 15 mls Dijon mustard
  • 125 mls water

for the BBQ pork ribs

  • Water for boiling
  • Salt for the water
  • 500 g bone in pork spareribs per person - do not buy the smoked ones
  • 125 mls smoky basting sauce per portion of ribs


  • Place the coconut oil into a medium sized sauce pan
  • Melt over a medium temperature
  • Add the onions and cook until soft
  • Add the garlic, herbs and salt
  • Leave to cook until the garlic is soft
  • Add the spices and leave to cook until you can smell them
  • Add the balance of the ingredients and reduce the temperature
  • Once simmering, leave to cook for 5 minutes
  • Remove from the heat and pour into a jug
  • Purée using a stick blender
  • Allow to cool before using

for the BBQ pork ribs

  • Half fill a large pot with water
  • Once boiling, add a generous pinch of salt (as you would for pasta)
  • Parboil the ribs for about 15 minutes
  • place the ribs into a dish and cover both sides with the basting sauce
  • Cook onto the BBQ, basting as you turn


If you don't have ground cloves, place 10mls whole cloves into a spice grinder and you will get 5mls ground cloves.
If there is any left over, store in a sterilized glass bottle in the fridge for a week, or in the freezer. Defrost in the fridge. Remember to pour out what you need into a separate bowl to prevent cross contamination.