Keto Classic Barbecue Pork Ribs
Tender, smoky, and irresistibly sticky, these Keto Classic Barbecue Pork Ribs redefine low-carb indulgence with every bite. Perfectly seasoned with a robust dry rub featuring garlic powder, onion powder, smoked paprika, and a touch of black pepper, these oven-baked ribs are slow-cooked to fork-tender perfection. The keto-friendly barbecue sauce, made with erythritol sweetener, tomato paste, cider vinegar, and a hint of liquid smoke, delivers all the tangy, sweet, and savory notes you crave—minus the sugar. Finished with a caramelized glaze in the oven, these ribs are a show-stopping centerpiece for keto enthusiasts and barbecue lovers alike. Ready in just under three hours, this recipe serves up barbecue bliss without breaking your macros.
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Erythritol sweetener
- 1/3 cup Cider vinegar
- 1/2 cup Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Liquid smoke
- 1/2 cup Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper to make a dry rub.
Rinse the pork ribs and pat them dry with paper towels. Remove the thin membrane on the back of the ribs by sliding a knife under it and pulling it off.
Rub the dry rub evenly over both sides of the ribs, ensuring the racks are fully coated.
Place the ribs on a baking sheet lined with foil, then cover them with another piece of foil to create a tight seal.
Place the baking sheet in the preheated oven and bake for 2.5 hours, or until the ribs are tender.
While the ribs are baking, make the barbecue sauce. In a saucepan, combine 3 tablespoons erythritol sweetener, 1/3 cup cider vinegar, 1/2 cup tomato paste, 2 tablespoons Worcestershire sauce, 1 teaspoon liquid smoke, 1/2 cup water, and 2 tablespoons olive oil. Stir well.
Bring the sauce to a boil over medium heat, then reduce the heat and let it simmer for 20 minutes, stirring occasionally. Remove from heat and let it cool.
Once the ribs are done baking, remove them from the oven and increase the oven temperature to 400°F (200°C).
Brush the ribs generously with the keto barbecue sauce on both sides.
Return the ribs to the oven, uncovered, for an additional 15-20 minutes until the sauce is caramelized and sticky.
Remove the ribs from the oven and let them rest for 5 minutes. Serve with extra barbecue sauce on the side if desired.
Nutrition Facts
Calories |
752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
