These Keto Barbecue Dry Rub Ribs are tender, juicy, and flavorful and require very little hands on time. Simple season and let the heat do the work.
The best keto barbecue recipe
These Keto Barbecue Dry Rub Ribs are so simple to make and crazy flavorful. We made these so many times last summer, I can't even count. The idea first came to me when I got a nice big rack of ribs in my Butcher Box. I knew right away that I wanted to mix up a rub to put on them. So I whipped up this Low Carb Barbecue Dry Rub Seasoning.
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Keto Barbecue Dry Rub Ribs
- Prep Time: 20 Minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 Servings 1x
Ingredients
- 2 pounds pork baby back ribs (I get my meat here)
- 2 tablespoons olive oil
- 1 batch Barbecue Dry Rub (get the recipe here)
Instructions
1. Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil.
2. Remove the thin membrane from the back, or concave side, of the ribs. Start by slicing into the membrane with a sharp knife, then pull the skin away from the ribs. Place the ribs on the lined baking sheet.
3. Brush the olive oil evenly over the ribs. Pour the dry rub over the ribs and work it evenly onto both sides.
4. Bake until the ribs are tender and juicy on the inside and nice and crispy on the outside, about 2 ½ hours. Store leftovers in the refrigerator for up to 1 week.
Nutrition
- Calories: 400
- Fat: 43g
- Carbohydrates: 3.8g
- Fiber: 1g
- Protein: 43g
Karen says
We made these tonight for our dinner on July 4. People, DO NOT WAIT to fix these. My husband is raving about them and I thought they were great, too. Simple recipe with ingredients I bet you already have ... well, you may have to go buy the ribs, but go buy those ribs now!
Karen says
I make these all the time now. Omitted the brown sugar whatever it is. Freaking YUM
★★★★★
Valerie Choi says
So easy and amazing flavor. Can't wait to make these again!!!
★★★★★
Anna says
Made this last night and we all loved it. So simple yet delicious and easy!
★★★★★
Sue C Goodwin says
These are amazing! Thank you Kyndra.. You are so correct--easy. The hardest part is getting the membrane off the underside. I also get ButcherBox.
★★★★★
Heather says
I've made this recipe a total of 4 times and every time was excellent. They come out so juicy and flavorful. I will never make ribs any other way. It's 25 degrees here in Ohio but these ribs don't need a grill so we can eat them whenever we want. Thanks Kyndra for another phenomenal recipe and method!!
★★★★★
Tamara says
These are soo good.Going to make them two times over the holidays!
★★★★★
Lis says
Hi there! Just found your blog. I want to make these ribs tonight. Are they covered during cooking time, or left uncovered?
Thanks in advance.
Kyndra Holley says
They are made just as written