These Keto Barbecue Dry Rub Ribs are incredibly juicy and fall-apart tender. They are seasoned with a homemade barbecue dry rub mix, and then baked to perfection. Best of all, they require very little hands on time. Simply season and let the heat do the work.
Ingredient Notes
Serving Suggestions
Frequently Asked Questions
Silver skin is a thin membrane of connective tissue that is commonly found on meats. On ribs, it runs along the underside, covering the bones.
Baby back ribs come from the portion of the ribs that are connected to the backbone. They are smaller and more curved. They typically have less fat. Spare ribs are run along the breast bone and are larger and flatter, have more meat, and contain more fat.
The key to cooking ribs via any method is cooking them low and slow. On a propane grill, cook them for 3 to 4 hours at about 250°F.
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Keto Barbecue Dry Rub Ribs
- Total Time: 2 hours 50 minutes
- Yield: 6 Servings
- Diet: Diabetic
Description
These Keto Barbecue Dry Rub Ribs are incredibly juicy and fall-apart tender. They are seasoned with a homemade barbecue dry rub mix, and then baked to perfection.
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.
Notes
- net carbs per serving: 2.8g
- Prep Time: 20 Minutes
- Cook Time: 150 minutes
- Category: Pork Recipes
- Method: Baking
- Cuisine: American
Gert says
If you have time would you suggest putting the dry rub on the day before?
Pam says
These ribs were awesome!
They were delicious, so tender and juicy, easy to prepare, and I had every ingredient I needed in my pantry to fix them.
My dinner guest and I really enjoyed them!
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
Tamara says
These are soo good.Going to make them two times over the holidays!
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!!
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.
Anna says
Made this last night and we all loved it. So simple yet delicious and easy!
Valerie Choi says
So easy and amazing flavor. Can't wait to make these again!!!
Karen says
I make these all the time now. Omitted the brown sugar whatever it is. Freaking YUM
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!