Lemon Spare Ribs


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This clever recipe uses cheap, lemonade mix to season the fried ribs.

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  • 3 lbs. Pork Spare Ribs
  • Salt and White Pepper
  • 6 Tbs. Malt Vinegar
  • 4 tsp. Brown Sugar Twin
  • 1 Tbs. Granular Splenda
  • 1 1/2 tsp. Dark Soy Sauce
  • 1/2 tsp. grated Lemon Zest
  • 1/2 C. pre-made Keto Lemonade (or unsweetened Kool-Aid Lemonade made up with Splenda)
  • 2 Eggs, beaten
  • Soy or Oat Flour for dusting

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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 tsp. salt, 1/4 tsp. 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°F 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/colander. Serve hot.

Serves 4.

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