Keto Classic Barbecue Ribs
Indulge in smoky, tender, and irresistibly flavorful Keto Classic Barbecue Ribs—perfect for a low-carb summer feast or anytime you crave bold barbecue goodness! These fall-off-the-bone pork spare ribs are seasoned with a robust dry rub featuring smoked paprika, garlic powder, and a hint of cayenne for a kick, then baked low and slow to achieve meltingly tender perfection. Topped with a homemade keto-friendly barbecue sauce made from tomato paste, erythritol, and a touch of liquid smoke, these ribs boast the classic sweet-and-smoky flavor without the carbs. Finished under the broiler for a caramelized, slightly crisp exterior, this recipe is a mouthwatering masterpiece that satisfies barbecue cravings while staying true to keto goals. Ready to serve four hearty portions, these ribs are sure to impress at any gathering! Perfect for keto enthusiasts searching for a delicious, low-carb barbecue recipe.
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Recipe Information
Ingredients
- 2 pounds Pork spare ribs
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 2 tablespoons Erythritol
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Tomato paste
- 1 teaspoon Liquid smoke
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a dry rub.
Pat the pork ribs dry with paper towels. Rub the olive oil over the ribs, coating them evenly.
Apply the dry rub mixture to the ribs, covering both sides thoroughly. Make sure to massage the spices into the meat.
Wrap the ribs in aluminum foil, creating a packet. Ensure the foil is sealed tightly to trap in the moisture.
Place the foil-wrapped ribs on a baking sheet, then into the preheated oven. Bake for about 2 ½ hours until the ribs are tender.
While the ribs are baking, prepare the keto barbecue sauce. In a saucepan over medium heat, combine the erythritol, apple cider vinegar, tomato paste, and liquid smoke.
Stir the mixture continuously until the erythritol has dissolved. Let the sauce simmer for about 10 minutes to thicken, then remove from heat.
After 2 ½ hours, remove the ribs from the oven and carefully unwrap the foil.
Brush the barbecue sauce generously over the ribs.
Adjust the oven to a broil setting.
Place the ribs back in the oven, uncovered, and broil for 5-10 minutes or until the sauce caramelizes and the edges crisp up.
Remove the ribs from the oven and let them rest for 5 minutes before cutting and serving. Enjoy!
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.5 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3173 mg | 68% | |
*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.
