3 pounds pork spare ribs
6 oz fresh blackberries
3/4 cup sugar free ketchup
2 tablespoons apple cider vinegar
1 bottle ChocZero Maple syrup (sugar free, keto friendly)
4 cloves fresh garlic, minced
4 tablespoons olive oil
2 teaspoon crushed red pepper
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon pink Himalayan salt
Remove the silver skin from the ribs, and slice to separate them individually.
Place the ribs in a large pot, cover with water and set to high heat. Boil at a continuous boil for 20 minutes.
Skim the top as needed.
Drain the ribs, pat dry and set aside.
Preheat the oven to 375 degrees Farenheit. In a deep glass baking dish, coat the bottom with 2 tablespoons of the olive oil. Toss the ribs with the remaining 2 tablespoons of olive oil and 4 cloves of minced fresh garlic. Set aside.
In a food processor or blender, combine the blackberries, apple cider vinegar, ketchup, sugar free maple syrup and all seasonings.
Pull out 1/3 cup of the sauce and toss the ribs in this amount of sauce. Place in the glass baking dish, seal tightly with foil and bake for 30 minutes.
Remove from oven, glaze ribs using a pastry brush with additional sauce evenly while reserving 1/2 cup for dipping after. Return ribs to oven uncovered and bake for an additional 20 minutes.
Serve with additional sauce and enjoy!