Pineapple Ribs & Keto Taco Shells.

This is my first attempt at keto taco shells, and I gotta say ~ I’m very happy. My tummy is happy, my husband is happy, my husband’s tummy is happy, and it isn’t even Tuesday.

Taco Tuesday ERRRDAY y’all.

First of all, let me tell you about these ribs I made in the slow cooker.

And then used the leftovers to make these tacos.

SLOW COOKER PINEAPPLE RIBS.

I love all of those words. What I found out with this creation is that you don’t need to add any sugar to meat to make it sweet and tangy and all the things.

Here’s how I did it:

Slow Cooker PIneapple Ribs.

Equipment

  • Slow cooker and that's all

Ingredients
  

  • 2 Racks Ribs
  • 2 Tablespoons African Spice Rub see recipe
  • 1 Pineapple fresh or a bag of frozen

Instructions
 

  • Spray the slow cooker with cooking spray. Layer the bottom of the slow cooker with the fresh or frozen pineapple.
  • Rub those ribs! Get all of that African Spice Rub on there!
  • Stand ribs up along the walls of the slow cooker, and cook on high 4 hours, or on low for 8.
  • Pull out the ribs and blend the pineapple sauce at the bottom, until the desired consistency.
  • If you like extra crunch, or if you're serving after the ribs cool, place under the broiler with the pineapple salsa piled on top. Should take just about 5 minutes or so…

Okay those were amazing yesterday.

African Spice Rub.

Ingredients
  

I learned about this spice rub from Siba Mtongana, and haven't stopped using this rub since. Make sure you keep it in the fridge ~ paprika will go rancid!

  • 2 tbsp kosher salt
  • 2 tbsp chili powder
  • 2 tbsp oregano, or dried herb mix
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder

mix and drop into a cute little jar. store in the fridge for sure.

    Now for the leftovers!

    Keto Tacos.

    Ingredients
      

    • 2 cups cheddar cheese shredded or grated

    Instructions
     

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    • Drop piles of the cheese by the 1/4 cup, onto the baking sheet. Flatten to the point of a solid disk.
    • Bake for 10 minutes, or until the edges of the cheese begin to brown.
    • Allow to cool for just a couple minutes. Then carefully, using a spatula, peel your lovely taco shells off of the parchment paper, and fold either over a wooden spoon, or pinch between two slats of a cooling rack (see the picture below).
    • Fill with your favorite taco fillings and toppings, and keep a napkin or two handy!

    Yummmm….

    And here’s the taco folding trick I concocted with my cooling rack!

    And why not ~ how about some more pictures?

    How’d that get in here? Just a little tequila with sparkling water and lime. Super Keto…

    And finally, the largest mouth in the world.

    Don’t forget to tilt your head, NOT the taco!!! RESPECT THE TACO!

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