Keto Barbecue Pork Ribs
All you have to do is season your ribs, then transfer them to your oven! The rest of your prep and cook time is completed while you are able to spend your time elsewhere. A full rack of pork ribs is rubbed down with heavy seasoning and marinated for several hours. Slathered on top is a thick, tomato-based barbecue sauce with a U.S. Southern flavor. The ribs are roasted in your oven until the meat is tender enough to pull away from the bone with barely an effort. The top is baked and crusted over, while the sauce has infused the outer layer of tender pork. Carb Manager has a variety of Keto recipes to choose from for a matching side. Choose from recipes like mac and cheese, green beans, baked dinner rolls, or any other classic barbecue side dish.
How to Make It
Step 1
In advance, prepare a full rack of pork ribs by patting them dry with a paper towel and then rubbing the olive oil into the flesh. Create a seasoning blend of seasoned salt, chili powder, paprika, onion powder, garlic powder, thyme, and mustard powder. Rub the seasoning mixture well into the top of the ribs and all over the sides. Rub just a small amount of the seasoning on the underside where there’s less fat. Wrap the ribs in a single, well-secured layer of aluminum foil, and set them in your refrigerator to marinate for at least 6 hours. Overnight is best.
Step 2
The day you are cooking your ribs, make the barbecue sauce. Combine beef broth, ketchup, tomato paste, worcestershire, and brown sugar substitute in a pot over medium heat on your stove. Heat the sauce until the tomato paste can be stirred and mixed into the liquids. Add cumin, garlic powder, pepper, a whole bay leaf, and butter to the pot. Let the butter melt and spices stew in the bubbling sauce while it reduces into a thicker consistency. Take the sauce off the heat to cool and thicken further.
Step 3
Turn on an oven to preheat to 275 degrees. Place the wrapped ribs on a baking sheet to collect any drippings, and bake the ribs without any sauce for 2 hours (do not unwrap the foil). Next, turn the oven up to 350 degrees. Unwrap the ribs and spread just a thin layer over the top of the meat. Leave the ribs unwrapped, and cook for 2 more hours. Finally, brush the remaining sauce over the ribs, wrap the foil back over (you can add more foil now to ensure the ribs are covered), and bake them at 350 degrees for 3 hours or longer.
Step 4
If 7 hours isn’t long enough for you, you can continue baking the ribs in your oven until they’re falling off the bone. This amount of time should bring your meat to a tenderness where it easily pulls apart. Allow the ribs to rest for at least 20 minutes before you cut and eat them. Fully cooled ribs can be stored in airtight containers in your refrigerator for up to 3 days.
Ingredients
- Pork ribs, spare, fresh
3.5 lb
- Olive Oil
1.25 tsp
- Seasoned salt
2.5 tsp
- Chili powder
1 tsp
- Paprika
1.5 tsp
- Onion powder
0.5 tsp
- Garlic powder
0.5 tsp
- Thyme, dried
1 tsp
- Mustard powder
2 tsp
- Beef broth
0.75 cup
- Ketchup
1 tsp
- Tomato paste
2 tbsp
- Worcestershire sauce
1 tsp
- Brown Sugar Replacement
1 tsp
- Cumin, ground
0.25 tsp
- Garlic powder
0.5 tsp
- Black pepper
0.25 tsp
- Bay leaf
0.25 g
- Butter, unsalted
0.5 tbsp