Keto BBQ Ribs (Low Carb | Sugar Free)
These Keto BBQ ribs are incredibly rich, delightfully tender, and will satisfy all your BBQ cravings without any of the added sugar.
Ingredients
Dry Rub
- 2 tbsp smoked paprika
- 1 1/2 tsp fine sea salt
- 1 1/2 tsp coarsely ground black pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tbsp Lakanto brown monk fruit/erythritol blend
Ribs
- 1 rack baby back ribs about 2 to 2.5 lbs, membrane removed
- 1 tsp yellow mustard
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1/4 tsp liquid smoke
- 1/2 cup Sugar-Free Keto BBQ Sauce
Instructions
The Dry Rub
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The night before you plan to cook your ribs, pat the rack dry, then remove the membrane from the bone side. Slide a butter knife under it on one side, grip the flap with a paper towel, gently pulling until you have separated all the silver skin from the rack.
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Whisk together all of the dry rub ingredients except the sweetener. Set aside 1 tablespoon of the unsweetened rub for step 8, then stir the sweetener into the rest.
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Rub the yellow mustard over the rack, then sprinkle and rub the sweetened rub into all sides, bone side included. Refrigerate uncovered on a plate for at least 4 hours, ideally around 12. Do not let them marinate for more than 24 hours or it can start to taste more like a cured ham.
Cooking your Ribs
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After your ribs have had time to fully marinate, heat the oven to 275°F and remove your ribs from the fridge. The rub should look damp and pasty.
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Set the rack bone side down on a large sheet of heavy duty foil. Spoon the water, vinegar, and liquid smoke around edges of the packet rather than over the ribs to avoid washing off the rub. Fold into a sealed packet with a small amount of space above the meat, then set it on a rimmed baking sheet.
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Bake for 2 hours 15 minutes, then remove to test doneness. The ribs should bow deeply when lifted from 1/3rd of the way along the rack. The meat should have pulled back roughly 1/4 - 1/2 inch from the bone ends. If not, reseal your foil and give it another 20 to 30 minutes.
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Remove the ribs from the oven, then increase the temperature to 425°F. Open the foil, spoon out 1 tablespoon of the drippings, and whisk them into 1/3 cup of the barbecue sauce until smooth and glossy.
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Move the rack to a clean sheet of foil. Sprinkle the unsweetened dry rub you saved over the ribs, then brush the sauce over the top and sides.
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Return to the oven uncovered for about 12 minutes, until the sauce is tacky rather than wet. For extra color, broil 2 to 3 minutes with the rack at least 6 inches from the element, watching it the whole time.
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Rest the ribs 10 minutes, then slice between the bones. Serve with the remaining sauce.
Recipe Notes
Please note that because nutrition facts can vary widely between different keto BBQ sauces, they are not included in the nutrition facts for this recipe. If you are using our Keto BBQ Sauce, it will add 112 calories per serving and 8 net carbs per serving.