Keto Classic BBQ Pork Ribs
Indulge in the smoky, saucy goodness of these *Keto Classic BBQ Pork Ribs*, a low-carb twist on the ultimate comfort food! Tender, fall-off-the-bone pork spareribs are coated in a flavorful homemade dry rub featuring smoked paprika, garlic, and chili powder, then slow-roasted to perfection. The ribs are finished with a tangy, sugar-free BBQ sauce made with unsweetened ketchup, apple cider vinegar, and a touch of monk fruit sweetener—delivering all the bold flavors you crave without the extra carbs. Whether you're hosting a backyard barbecue or enjoying a cozy night in, these keto-friendly ribs are sure to be a crowd-pleaser! Serve them with your favorite low-carb sides for a meal that’s as satisfying as it is healthy. Perfect for keto, paleo, and meat lovers alike!
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Recipe Information
Ingredients
- 3 pounds pork spareribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon liquid smoke
- 2 tablespoons apple cider vinegar
- 0.5 cup unsweetened ketchup
- 2 tablespoons monk fruit sweetener
- 1 tablespoon Worcestershire sauce
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back side of the ribs for a more tender texture.
Create a dry rub by combining salt, black pepper, garlic powder, paprika, onion powder, chili powder, and smoked paprika in a small bowl.
Pat the ribs dry with paper towels and then rub the olive oil all over them.
Generously coat the ribs with the dry rub, pressing it into the meat to ensure it adheres well.
Wrap the ribs tightly in aluminum foil and place them on a baking sheet.
Bake the ribs in the preheated oven for 2.5 to 3 hours until the meat is tender and can be easily pulled away from the bone.
While the ribs are cooking, prepare the BBQ sauce by mixing together the unsweetened ketchup, apple cider vinegar, monk fruit sweetener, Worcestershire sauce, and liquid smoke in a saucepan over medium heat. Allow it to simmer for about 10 minutes, stirring occasionally until slightly thickened.
Once the ribs are done, remove them from the oven and carefully unwrap the foil.
Turn on the broiler. Brush the ribs with the homemade BBQ sauce generously.
Broil the ribs for 5-7 minutes until the sauce caramelizes and the edges begin to char slightly.
Remove the ribs from the oven, let them rest for a few minutes, slice between the bones, and serve warm with extra BBQ sauce on the side.
Nutrition Facts
Calories |
5838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.7 g | 651% | |
| Saturated Fat | 180.0 g | 900% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 18.0 g | ||
| Protein | 206.0 g | 412% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3799 mg | 81% | |
*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.
