Keto Sesame Zoodles with Roasted Pork

This delicious, low carb, Keto-friendly recipe is a revision of one I shared several years ago (here). Instead of using asian noodles, I used spiralized zucchini. The zucchini is barely cooked - basically it’s just heated through in the sauce just before serving so it maintains its structural integrity and ever-so-slight crunch. If you don’t have leftover roasted pork loin to add, just omit it and serve the zucchini doused in the tasty sesame sauce as a side dish.

Do you have a spiralizer - there’s just something zen about spiralizing veggies. I love-love-love using it.

Just for the fun of it, I decided to challenge myself and see if I could eat the entire bowl using only chopsticks. I had a great time slurping away and I’m happy to report I was able to finish my lunch without the use of a fork or spoon! I hope you’ll give this yummy recipe a try. Enjoy!

Items used to make this recipe:

(affiliate links)

• spiralizer https://amzn.to/3BfxHVm

• Japanese chopsticks https://amzn.to/3LogPAx

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Keto Sesame Zoodles with Roasted Pork

makes 2 servings

Printable Recipe

Ingredients

• 1 medium zucchini, spiralized into “zoodles”

• 6 ounces cooked pork loin, sliced into matchsticks

• 2 cloves garlic, minced

• 1/4 cup low sodium soy sauce

• 3 tablespoons toasted sesame oil

• 2 tablespoons unseasoned rice vinegar

• 2 tablespoons canola oil

• 1/2 teaspoon chili oil (or 1/4 teaspoon crushed red pepper flakes)

• 2 scallions, sliced thin on the diagonal, green tops reserved for garnish

• Garnish with crushed red pepper flakes or Sriracha (optional)

Directions

1. Heat garlic, soy, rice vinegar, oils, and white scallion parts until bubbly, add pork to heat through, then stir in the spiraled zucchini; stir well to combine.  

2. Remove from heat and garnish with green scallion tops. If desired, serve with crushed red pepper flakes and/or sriracha.

Keto stats: 460 calories, 21g protein, 40g fat, 11g carbs, 4g fiber, total 7g net carbs.

The Best Instant Pot Baby Back Ribs

I’m so excited to finally be sharing this amazing Instant Pot Baby Back Rib recipe with you. Prepare them with a flavorful dry rub, steam them to tender perfection in a large 8qt Instant Pot, then finish them off with a glaze of charred barbecue sauce on the grill or in the oven for perfect ribs any time of year!

Start by making the dry rub, which is very simple, but adds a lot of flavor. Kosher salt, smoked paprika, dry mustard powder, granulated onion, granulated garlic, and chili powder.

Mix well.

Mmmm.

Sprinkle the dry rub over all 4 half-racks of ribs.

Rubba-dub-dub the ribba-rub-rub.

Get both sides.

Put the stainless rack in the inner pot of your Instant Pot and pour in 1 1/2 cups water. Add the half racks, standing them up the best you can. You should be able to fit 4 or 5 half racks depending on the size of your Instant Pot. Some people keep the racks whole, but I find they tend to fall apart after cooking so I think they’re easier to handle if you cut them in half. But that’s just me.

Cook for 45 minutes on “manual” or “high pressure”.

Enjoy!

Items used to make this recipe:

(affiliate links)

• Instant Pot https://amzn.to/3rDFh9l

• silicone brush https://amzn.to/34scqfw

• half sheet pan https://amzn.to/3JkoiyI

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The Best Instant Pot Ribs

makes 2 racks of ribs (5-6 pounds total)

Printable Recipe

Ingredients

• 2 racks baby back ribs, cut in half, membranes removed from underside (5-6 pounds total)

• 1 1/2 cups water

Dry Rub:

• 4 teaspoons kosher salt

• 2 teaspoons smoked paprika

• 2 teaspoons dry mustard powder

• 2 teaspoons chili powder

• 2 teaspoons granulated garlic (or powder)

• 2 teaspoons granulated onion (or powder)

Barbecue Sauce:

• 1 1/4 cup ketchup

• 1 cup brown sugar (light or dark), packed

• 1/4 cup water

• 1/4 cup molasses

• 1/4 cup pineapple juice

• 2 tablespoons water

• 1 tablespoon hickory flavored liquid smoke

• 1 tablespoon cornstarch

• 2 1/2 teaspoons dry mustard

• 2 teaspoons paprika

• 1 1/2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

Directions

1. Make the dry rub by combining the dry rub ingredients together and sprinkle evenly over both racks of ribs, front and back; rub the seasoning in well.

2. Place water and rack inside Instant Pot; stand ribs up on rack.

3. Seal Instant Pot and cook on “manual” or “pressure cook” for 40 minutes; allow pressure to release naturally.

4. While ribs are cooking, make the sauce by whisking all the barbecue sauce ingredients in a medium saucepan over high heat; bring to a boil, then reduce to a heat and simmer at a gentle bubble until the mixture thickens, about 20 minutes.

5. Remove ribs from Instant Pot and place on a foil lined half sheet pan; brush with bbq sauce and place ribs under broiler for 5 to 10 minutes (watch carefully to prevent burning). Alternatively, this step can be completed on a charcoal or gas grill.

Notes

• Store leftover barbecue sauce in an airtight container in the refrigerator.

• St. Louis-style ribs can be substituted, but increase cooking time to 60 minutes.

• For more than one rack of ribs, use an 8-quart or larger Instant Pot.

More Instant Pot Recipes: