For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

We used a monkfruit sweetener and erythritol blend in our recipes. There are many keto and low carb compliant sweeteners available, so feel free to choose the one which works best for you and adjust quantities accordingly.

Monkfruit sweetener is a no-calorie sweetener often used as a sugar alternative. Feel free to swap it out for sugar or sweetener of choice.

To make your own Chicken stock paste, search Cookidoo® for the recipe.

This curry can also be served with a coconut chilli salad or coconut roti.

Replace turkey with tempeh. Heat 1 oz olive oil in a large frying pan on high heat. Fry 16 oz tempeh cut into ½ inch strips until golden brown and crispy on each side.

This is not your ordinary meatloaf. Carefully rolled around a Gruyère-spinach filling, gently steamed to preserve a tender and moist interior and served with a fruity tomato and yellow pepper sauce, it’s excellent both hot and cold. Great for a lunchbox or a picnic, or can also be served at a dinner party or family supper.

Serve Florentine Meatballs with rice, pasta or steamed potatoes.

The recipe for korma paste makes 700-800 g. The remaining paste can be frozen.

For a smoky flavor, barbecue marinated chicken breast on a grill.

This dish is a popular coastal dish from the West Coast of India.

To make your own Beef stock paste, see Cookidoo® for the recipe.

We used our Dairy and grain free wraps in this recipe, search Cookidoo® for the recipe. Please be mindful these wraps are not egg free. Choose a different option if you are following an egg free diet.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Traditionally the chicken in this recipe is cooked in a tandoor (traditional clay oven), where the temperature can get higher than conventional ovens, to keep the meat tender and impart a smoky flavour. By grilling or barbecuing your chicken before adding to the sauce, you can achieve a similar result without the clay oven.

If you want to make the chilli sauce less spicy, add in another teaspoon of sugar or be sure to remove the seeds from the chillies before use.

This recipe was contributed to Recipe Community by Toxy.

Try these with our Dairy and grain free wraps, search Cookidoo® for the recipe.

To make your own Chicken stock paste, see Cookidoo® for recipe.