Keto Bacon Wrapped Ribs w Vegetable Kebabs
Make this smoking-hot meal in your oven during the winter, and transition it to your grill in the summer! Pork ribs are rubbed down in a blend of pantry spices and marinated overnight. Before the ribs actually go into your oven, they’re sliced into individual pieces and wrapped in thin strips of bacon. Then, the ribs are slathered in a thick layer of low-carb honey butter to balance out all the saltiness of the ribs. Served on the side are simple vegetable kebabs. Just cut the veggies, toss them in your favorite brand of Italian dressing, and skewer them to go in the oven. The final meal is great for lunch, dinner, or meal prepping. You can keep the final recipe stored in your refrigerator for up to 5 days, and you can easily microwave your meal for eating.
How to Make It
Step 1
Prepare the ribs in advance so they have time to marinate. Please note the ingredients list only accounts for the rib MEAT. For each ounce of meat, include an ounce of bone. To make 4 servings, you will need at least 22 ounces of raw ribs with bones. Rub a clean rack of ribs down with olive oil, making sure to massage any fat marbling. Combine salt, pepper, paprika, onion powder, garlic powder, thyme, oregano, and basil to make the dry rub. Rub the spices into the oiled ribs until the meat is completely coated. Place the ribs in a Ziploc bag or airtight container to marinate in your refrigerator for at least 6 hours, but overnight to a full 24 hours would be best.
Step 2
After marinating, you can turn on your oven to preheat to 500 degrees. Line a sheet tray with aluminum foil to catch drippings, and set a baking rack over the tray. Slice the marinated ribs into individual pieces, leaving the bone intact. One by one, wrap each rib in 2 slices of bacon, tucking loose ends under the slices. Place the wrapped ribs on your prepared baking rack.
Step 3
Place the tray of bacon wrapped ribs in the oven to bake for 30 minutes. Near the end of the 30 minutes, melt butter in a small dish and mix it with honey and liquid stevia. You can adjust the liquid stevia at your discretion for more or less sweetness. After 30 minutes, take the ribs out of the oven and reduce the temperature to 300 degrees. Brush the sweet honey butter mixture all over the ribs until they are completely coated and glossy.
Step 4
Return the ribs to the oven to cook for an additional 2 hours, minimum. This will leave the rib meat tender and juicy but it will still stick to the bone. If you’d like the ribs to cook to fall-off-the-bone doneness, you can reduce the temperature to 250 degrees and cook for 4 or more hours. When the ribs are done cooking, take them out of the oven to rest for several minutes. Let the ribs rest for 10-15 minutes before you cut into them. If you’re measuring your servings with the bone intact, each serving will be about 3 ½ ounces. Without the bone, each serving will be about 2 ¾ ounces.
Step 5
While the ribs are still in the oven, prepare the vegetables for the kebabs. Slice zucchini into medallions a little thinner than ½”-thick, and add the pieces to a mixing bowl. Slice cremini mushroom heads into halves, and add them to the mixing bowl as well. Toss the veggies with your preferred brand of Italian dressing, and salt and pepper to taste. When the vegetables are coated in marinade, set them in your refrigerator for 30-60 minutes.
Step 6
When the ribs have been removed from the oven and are resting, turn the oven temperature up to 400 degrees. Skewer the marinated vegetables, alternating between the zucchini and mushrooms. When all the vegetables are skewered, arrange them on the same raised baking rack you used to cook the ribs. Cook the vegetable skewers for 20 minutes in your oven or longer, if you prefer. Serve a hot vegetable skewer with each serving of ribs.
Ingredients
- Pork ribs
11 oz
- Olive Or Extra Virgin Olive Oil
1 tsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Paprika
0.5 tsp
- Onion powder
0.25 tsp
- Garlic powder
0.25 tsp
- Thyme, dried
0.25 tsp
- Oregano, dried
0.25 tsp
- Basil, dried
0.25 tsp
- Bacon
8 slice – 6″ long
- Butter, unsalted
2 tbsp
- Honey
0.5 tsp
- Liquid Stevia
10 drops
- Zucchini, cooked from fresh
8 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
8 oz
- Italian salad dressing
2 tbsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp