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.
You guys! I am so excited to preview a recipe from my new cookbook – Craveable Keto. It is packed with 145 recipes and over 100 pages of resources. I poured a lot of myself into this book and I am so proud of how it turned out. Thank you all so much for helping to make it a success and for the kind words and reviews. It means more than you know.
Now let’s get down to the matter at hand – These Keto Barbecue Dry Rub Ribs. They 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. I served them with my Dill Pickle Coleslaw and Mock Potato Salad (Both of those recipes are in Craveable Keto also)
Take a look below at some of the other delicious recipes inside the book: Top Row – Left to Right – Lemon Caper Whole Roasted Cauliflower, Bacon Jam, Dill Pickle Brined Fish and Chips, Chicken Cordon Bleu Pizza, Beef Enchilada Stuffed Spaghetti Squash. Bottom Row – Left to Right – Chocolate Chip Cookie Dough Bites, Buffalo Chicken Flatbread, Dark Chocolate Mousse, Fiesta Cauliflower Rice, Warm Taco Slaw. These are just a few of the delicious recipes inside Craveable Keto. All the recipes are made with easy to find ingredients that you can find at your local grocery store. No funky specialty ingredients here!
I’m also giving away 8 free weeks of meal planning for everyone that orders the book. Grab your copy of Craveable Keto HERE
In addition to these keto barbecue dry rub ribs, check out some of my other favorite low carb beef recipes:
- Keto Big Mac Casserole
- Paleo Beef and Broccoli Stir Fry
- Low Carb taco Breakfast Skillet
- Keto Beef and Chorizo Empanadas
- Low Carb beef Stroganoff Burgers
- Keto Beef Stroganoff Soup
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 1/2 hours. Store leftovers in the refrigerator for up to 1 week.
- Calories: 400
- Fat: 43g
- Carbohydrates: 3.8g
- Fiber: 1g
- Protein: 43g