keto ribs

These low carb ribs are so tender, they practically fall off the bone. And a little sugar-free dry rub makes them out of this world!

Keto Dry Rub Ribs

tbsp kosher salt

tbsp chili powder

paprika

garlic powder

onion powder

oregano

tsp black pepper

cayenne pepper

pork spare ribs

water

recipe Easy Sugar-Free BBQ Sauce ((if desired))

Preheat oven to 425F.

For the dry rub, mix all the ingredients together in a small bowl.

Rub all over both sides of the ribs. Lay ribs in a large roasting pan (cut in half if you need to, to make them fit). Add the water and cover the whole  pan tightly in foil.

Bake 1 &amp; 1/2 hours, until meat is very tender. Check occasionally that the water has not evaporated away, as this can burn your ribs.

Preheat grill or broiler. Grill or broil 6 to 8 minutes, watching carefully so that they don&#x27;t burn. You can brush some of the BBQ sauce on before grilling or after, that&#x27;s up to you.

These Country Style Keto Ribs are not only flavorful, super tender, and delicious, but they are easy and can be made in the oven or on the grill!

Keto Ribs {Paleo & Whole30}

Tbsp Garlic Powder

Black Pepper

Salt

Cup Tessamae's BBQ Sauce (Primal Kitchen, or BBQ Sauce of Choice)

Butter

Place ribs in a very large pot. Cover ribs with water and stir in the garlic powder, black pepper, and salt.

Bring ribs to a simmer. Then, cook for 45 minutes to an hour, or until tender, uncovered.

Melt butter and stir into the cup of BBQ sauce.

Grill over high heat, continually basting with the butter and BBQ sauce mixture until done, around 20 minutes.

To Grill:

Preheat oven to 325 degrees.

Place ribs in a large casserole dish and stir in the barbecue sauce and non-dairy butter if using, making sure all the ribs are well covered.

Cover and bake 30 minutes.

Remove cover and bake an additional 30 minutes.

To Bake:

These keto baby back ribs may just be the best ribs you will have ever eaten! They fall off the bone without being overcooked and falling apart, have a nice bark (or crust), and are loaded with flavor!

Keto Baby Back Ribs {Smoker Or Oven}

lb Rack Pork Baby Back Ribs

Keto BBQ Sauce (doubled)

Apple Cider Vinegar (for smoker version only)

Tbsp Worchestershire Sauce (for smoker version only)

Tbsp Butter, Non-Dairy Butter, Or Ghee (melted,

Ground Mustard

Garlic Powder

Onion Powder

Chipotle Chili Powder

Smoked Paprika

(1/4

Ground Pepper

Keto Brown Sweetener (optional (use coconut palm sugar

Combine rub ingredients

In a small bowl, combine all of the spice rub ingredients. Set aside.

Remove membrane

Remove the ribs from the packaging. Then, remove the membrane, or silver skin, off the back of the ribs. If needed, pat the meat dry so the ribs aren&#039;t too slippery when removing the membrane. To remove the membrane, you can slide a knife under it, work it loose with your fingers, then pull to remove it. Sometimes it&#039;s easier to remove if you grip the membrane with a paper towel as you remove it.

Place in fridge

Coat the meat with a thin layer of water. Then, cover the ribs with the rub. Wrap tightly in foil and place in the fridge for 1 to 2 hours.

Preheat oven

Preheat the oven to 225 degrees. Line a baking sheet with foil (for easy cleanup) and place the foil-wrapped ribs, meat side up, on the baking sheet. *Note- While I believe 225 degrees produces the best texture, they can also be baked at 275 degrees for around 2 to 3 hours and they will still be really delicious and tender!

Bake ribs

Once the oven is preheated, transfer the ribs to the oven, leaving them tightly wrapped. Bake for 3 to 5 hours. To check for doneness: Unwrap the ribs, then pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don&#39;t recommend cooking them so long that they break apart when you pick them up.

Brush with bbq sauce and finish baking

Once the ribs are done, brush with about half of the bbq sauce. Turn the oven to broil, and broil for 5 to 10 minutes, or until bbq sauce is nicely caramelized. Watch it carefully so it doesn&#039;t burn!

Rest meat and serve

Allow meat to rest 10 to 15 minutes, then cut between the bones and serve with extra bbq sauce.

Oven Instructions:

Combine wet ingredients

In a squirt bottle or small bowl, combine the apple cider vinegar, Worchestershire sauce, and butter. Set aside. *Note- Be sure all the ingredients are room temperature, otherwise, the butter may get cold and harden.

Preheat smoker and cook

Preheat the smoker to 225 degrees according to the manufacturer&#39;s directions. Once preheated, remove the foil and place meat side up in the smoker. Close the lid and smoke for 3 to 5 hours, basting or spritzing every hour or so with the apple cider vinegar mixture. When doing this, be sure not to leave the door open too long! To check for doneness: Pick up the center of the slab with tongs. If the top easily cracks, the ribs are done! The more they crack, the more tender they will be. However, I don&#39;t recommend cooking them so long that they break apart when you pick them up.

Brush with bbq sauce and finish cooking

Once the ribs are done, brush with about half of the bbq sauce. Return the ribs to the smoker and smoke an additional 15 to 30 minutes, or until the bbq sauce is nicely caramelized. Watch it carefully so it doesn&#039;t burn!

Smoker Instructions:

https://embed.mediavine.com/videos/a3a9l1lujzmxzobi55i3

Keto Baby Back Ribs {Smoker Or Oven!}

The Best Smoked Pork Ribs Ever Recipe - juicy, tender delicious restaurant quality smoked ribs at home are easier than you think! This is the best ever pork ribs recipe you can make at home.

The Best Smoked Pork Ribs Ever Recipe

For the rub:

tbsp ground black or white pepper

tsp kosher salt

tbsp Paprika, sweet Hungarian paprika

tsp celery salt

For the bath:

brown sugar

tbsp apple cider vinegar

apple juice

butter

For the Ribs:

Pre-soak wood chips in water for 1/2 hour. 

Preheat wood chips in smoker to get to...

Preheat wood chips in smoker to get to 225 degrees Fahrenheit. 

Remove ribs from any packaging and pat dry. 

Remove silver skin and trim off any excess...

Remove silver skin and trim off any excess sloppy bits from ribs. 

Mix rub ingredients well, cover completely over ribs. 

Let come to room temperature while wood begins...

Let come to room temperature while wood begins to smoke and smoker comes to temperature. 

Smoke ribs on smoker for 3 hours. 

Lay out foil and lay ribs on top,...

Lay out foil and lay ribs on top, adding butter, juice, and cider into foil and wrap ribs tightly in foil. 

Cook in foil for 2 hours. 

Open foil and baste ribs in cooking liquids...

Open foil and baste ribs in cooking liquids for one more hour, let set for 15 minutes. 

Baste another 2-3 times with cooking liquids, letting...

Baste another 2-3 times with cooking liquids, letting the juices "set" each time, to form a crunchy bark. Total time for final smoke will be one hour.

When ribs are crunchy to your preference, remove...

When ribs are crunchy to your preference, remove and let rest at least 15 minutes before slicing or serving. 

Baste a thin layer of your favorite BBQ...

Baste a thin layer of your favorite BBQ sauce over ribs, and let set while they cook for about 15 minutes. Sauce will be sticky, not runny. 

Repeat with another thin layer of sauce, letting...

Repeat with another thin layer of sauce, letting set, up to 2 more times.  Total time for final smoke will be one hour. Let ribs rest at least 15 minutes before slicing or serving. 

https://mediavine-res.cloudinary.com/video/upload/t94tcitrl5h2euutvkqh.mp4

The Best Smoked Ribs Recipe Ever

Smoked ribs made with a savory and sweet dry rub that has zero added sugar, as well as an incredible BBQ sauce that is naturally sweetened with caramelized onions. It’s Keto and Paleo friendly and absolutely delicious! 

Keto Ribs Recipe

spare ribs (St. Louis Cut)

yellow mustard

sugar free dry rub

butter (2 per rack)

apple cider vinegar,

salt

pepper

rosemary,

sweet paprika

white onion, chopped ((about 1 cup))

butter (or extra virgin olive oil)

garlic,

apple cider vinegar

(15 oz) tomato sauce (with no sugar added)

tomato paste

dry mustard

black pepper

Worcestershire sauce

Trim and Season

Trim ribs of excess flap meat and pull off the silver skin membrane on the bone side. Add mustard to the ribs (side note for keto – Dijon has sugar, so we used old fashioned yellow deli mustard). Then apply your dry rub liberally, season overnight.

Prepare Smoker

Preheat smoker to 250 degrees, we use local fruit woods like apple. Really depends on your preference.

Smoke and Spritz

Add the ribs to the smoker for about 90 minutes. After 90 minutes begin spritizing. We do it every 20 minutes or so to keep them moist. But get at least 3 good spritzes. After 3 hours total, you should see the bones protruding about ¼ inch, that is the sign to wrap.

Season and Wrap

Place foil on a sheet pan, grab each rib (one at a time) and place on the foil. Add butter (2 tablespoons per rib, cut up into smaller pieces to evenly disperse), a little sauce and/or little apple cider vinegar. Wrap tightly. Repeat for each rib.

Watch Wrapped Ribs

Place back on smoker wrapped, likely for about two hours. However check after an hour and see if you get that texture you want when inserting the meat thermometer between the ribs.

Unwrap and Sauce

That’s the time to unwrap, and then add more sauce. Adding the sauce to that perfectly tender rib for 30 to 60 minutes will firm up flavor.

Slice and Serve

Remove when you see the sauce firm up, and then get ready to slice and serve!!!

Combine

Combine all dry rub ingredients in a bowl and mix well.&nbsp;

For the Sugar Free Dry Rub

Caramelize Onions

In a large pot set to medium heat melt 1 tablespoon butter or olive oil and the onions. Stir occasionally until the onions are soft (golden/starting to caramelize), and sweet to the taste (at least 20 minutes). * you may need to adjust the heat and turn it down if they are browning too fast.

Add Garlic

Next add the garlic and stir together for 1 minute. &nbsp;

Combine Remaining Ingredients

Add the apple cider vinegar, tomato sauce, tomato paste, and mix.  Add your dry seasonings, Worcestershire, and optional add ins. Simmer for 15-20 minutes.  Using a hand immersion blender, or countertop blender, blend your sauce until smooth and there are no chunks.  Taste and adjust seasonings to your preference. If too thick add water or more apple cider vinegar. If you’re flexible on sweetness, add some sweeteners (honey, maple syrup, etc. to your taste preferences).

For the Sugar Free BBQ Sauce

https://www.youtube.com/watch?v=HHenGZyO6tY

These ribs are made with a savory and sweet dry rub that has zero added sugar, as well as an incredible BBQ sauce that is naturally sweetened with no sugar. It’s gluten free, Keto and Paleo friendly and absolutely delicious! 


Find the full recipe here: https://www.vindulge.com/sugar-free-smoked-pork-ribs/

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We are a food blogging, wine loving, BBQ Catering, family living on a 5-acre hazelnut farm in the heart of the Willamette Valley in Oregon's Wine Country. You can see our weekly Friday Night Sparkling Wine Toast over on Instagram, or join us on Facebook for videos and recipes. 

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Sugar Free Smoked Pork Ribs Recipe (Keto and Paleo friendly)

These ribs came out absolutely awesome! The BBQ sauce tastes like a sauce you’d get at a restaurant, maybe just not as sweet (which is the way I like it). It’s smokey, with hints of sweet and tangy. So, what did the damage come out to? Only 1.5g carbs per serving!

Keto Ribs

(8.15 lbs) pork loin back ribs

southwest seasoning

liquid smoke

½ cups Char-Broil Mesquite Smoking Chips

Cup keto BBQ sauce

1. Preheat your oven to 225F. We’re going to cook them until almost done, and then impart flavor and texture on the grill.

2. Start off by removing the silverskin on the pork loin back ribs. The easiest way I found to do this was to dig your finger under the middle of the silverskin, and then pull it back. It will remove in 1 piece.

3. Season your ribs well. I used 3 Tbsp. Salt, 3 Tbsp. Pepper, 1 Tbsp. Garlic Powder, 1 Tbsp. Southwest Seasoning, and 3 Tbsp. Liquid Smoke between all 3 racks. Make sure you season both sides.

4. Put the ribs into a large baking pan and cover it with foil. Bake them for 2 hours in the oven.

5. Once the 2 hours is up, turn your oven up to 250F and continue cooking for 2 more hours.

6. When they’re done, they will look cooked but look plain.

7. Mix together 1/2 Cup Ketchup, 1 Tbsp. Hot Sauce, 2 tsp. Yellow Mustard, 1 tsp. Liquid Smoke, 1 tsp. Worcestershire, 1/2 tsp. Mrs. Dash Table Blend, 1/2 tsp. Chili Powder, 1/2 tsp. Cumin, and 1/4 tsp. Cayenne Pepper. This will give you your BBQ sauce.

8. Start soaking your wood chips. I am using Char-Broil Mesquite Smoking Chips.

9. Create 3 “foil trays” out of some aluminum foil. Rest the ribs in the center of the trays.

10. Brush your ribs well with the BBQ sauce. I am using a silicon basting brush to do this – it really comes in handy. Make sure you brush both sides of the ribs.

11. Add your smoke chips to your smoke box. I’m using the Brinkman Cast Iron Smoke Box. I’ve had it for nearly 5 years now and it’s served me really well.

12. Put all your ribs and the smoke box on the grill. You want to have a medium-high heat over the smoke box, but no heat over the ribs. Smoke these for at least 60 minutes.

13. Once the ribs are finished smoking, turn up your heat under the ribs. Cook them on each side for about 10 minutes, basting sauce if you’d like. I save my sauce for the end.

14. Once the ribs are done they should have changed color completely – now looking like actual ribs. Let them rest for about 5-10 minutes.

15. Cut them up and dish them out, slather with remaining sauce (I had about half the sauce left).

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Top Tags

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