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Keto Ribs ~ Pork Spare Ribs

I’m an OK grill master…Not great. I usually just turn the grill on high heat and burn the crap out of the meat. There is an art to grilling on a BBQ outside.

I have mastered these Keto Ribs INSIDE….and I’m fine with that.

This recipe is made easy in your oven on low heat with simple ingredients. It’s almost a “set it and forget it” recipe. Once roasted, your ribs you can decide it you want to then char them on the BBQ outside or pop them under the broiler for a few minutes.

For years I would see this giant plastic wrapped rack of raw pork ribs and recoil at the idea of making my own ribs. In total fear I would just buy pre-made ribs with caked on gross sugary sauce.

I was missing ribs when I started eating low carb and decided to try making my own Keto Ribs. Not sure what I was so afraid of.

Line your Baking Sheet

Always line a rimmed baking sheet with quality tinfoil. You will NOT want to skip the foil lining for pure ease of clean up of your Keto Ribs. Baked-on fat drippings on the foil makes clean up a breeze.

It’s so much easier to wrap up the mess than to have to scrub it with an sos pad.

Trust me!

There’s nothing worst than to have to get elbow deep in hot soapy water and work at removing the baked on mess.

A large baking sheet will fit two full racks if you place them tightly on the sheet. You will need more foil to top the Keto Ribs. When you seal the rimmed baking sheet you create a make shift steamer.

Dry Rub

These Keto Ribs use a very simple dry rub. Consider making coarse salt, black pepper, garlic powder and paprika staples in your spice rack.

Being generous with your seasoning and rubbing all sides of the meat give great flavor. The meat will also take on a gorgeous rich color when you slow roast.

Most people think my Keto ribs have sauce on them when really its just the slow roasted dry rub. Here’s what I use….

• Coarse salt 2-4 tbsp
• Black pepper 2-3 tsp
• Garlic POWDER 2-3 tsp
• Paprika 1-2 tsp

Bake Time

This is the set it and forget it part. Totally rub and seal the Keto Ribs in the tinfoil on your rimmed baking sheet you are ready to slow roast. Simply stick them in the 275* oven for 3 hours. Yes…3 hours.

That’s it!

Set the timer and come back in 3 hours. Of course you will not be making ribs when you get home from work (unless you want to eat at 10pm).

Try making these Keto Ribs can be made a week ahead of time and then just reheated in a jiffy for a weeknight dinner.

The BBQ Sauce~Optional

The dry rub almost completely negates the need for a wet bbq sauce. However, the traditional sugary glopped on sauce has become ubiquitious with ribs.

The brand that is most commonly known in the Low Carb world (and usually found at most supermarkets in the US) is called G Hughes BBQ Sauce. There are a few flavors to choose from on the shelves. We tend to just like regular BBQ flavor, but there are many to choose from.

Storage

Once your keto ribs are fully cooked and cooled you decide to eat them now or later. If you chose to eat them now then THIS is the time to brush with sauce. 1-2 tbsp of your low carb bbq sauce brush on each side of the ribs is plenty.

I turn my broiler on high heat and cook for 2-3 minutes. The Keto Ribs will get a slight char. Longer until the broiler the more char.

You may decide you want your Keto ribs at a later date. We usually batch cook these ribs and freeze a rack for later use.

Completely cool your ribs and transfer to a clean sheet of foil. I like to double wrap my cooked ribs in the clean foil tightly. These will stay in the freezer for up to 2 weeks.

If you freeze your COOKED keto ribs, simply remove them from the oven and let them completely thaw. Once thawed you can add the BBQ sauce (if you chose) and transfer then to the BBQ or under the broiler.

My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like these Keto Ribs for my family is really my trick.

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health.

RELATED ARTICLES

• The Diet That Changed My Life
• My 80 – 20 Rule
• Re-Thinking Healthy Food
• Life with a Keto Mom
• My Favorite Low Carb & Keto Resources

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.