Lemon yummy Spare Ribs

  • 3 lbs Pork Spare Ribs
  • Salt and White Pepper
  • 6 Tablespoons Malt Vinegar
  • 4 teaspoons Brown Sugar Twin
  • 1 Tablespoon Granular Splenda
  • 1 1/2 teaspoon Dark Soy Sauce
  • 1/2 teaspoon grated Lemon Zest
  • 1/2 cup pre−made Keto Lemonade (or unsweetened cool−Aid Lemonade made up with Splenda)
  • 2 Eggs, beaten
  • Soy or Oat Flour for dusting

Firstly Chop the spare ribs into approx 3 inch lengths. Season it with salt and pepper and rub in well. In a large bowl mix together the vinegar, Sugar Twin, Splenda 1/2 teaspoon salt, 1/4 teaspoon pepper, soy sauce, lemon zest and Lemonade. Then add the spare ribs and leave them to marinate for several hours. Next dip the spare ribs into the beaten egg, then dust it with soy or oat flour. Heat the oil to 320°F in deep−fryer and also deep−fry the spare ribs in batches for 2 minutes until the pork is cooked through and  that gives a good rich color. Drain in a wire sieve/colander. Serve hot. Serves 4 − 3 carb grams per serving.

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