Keto Grilled Beef Ribs
Elevate your outdoor grilling game with these tantalizing Keto Grilled Beef Ribs, crafted to deliver bold flavor while keeping your meal low-carb. Perfectly marinated in a zesty blend of lemon juice, olive oil, smoked paprika, garlic, and fresh herbs like rosemary and thyme, these tender ribs pack a punch of smoky, savory goodness. Slow-cooked over a medium-high grill to succulent perfection, they feature a crispy, caramelized exterior paired with melt-in-your-mouth juiciness. Ready in just two hours of marinating and 90 minutes of cooking, this recipe is ideal for keto enthusiasts and BBQ lovers alike. Serve them warm, garnished with fresh herbs, for a showstopping centerpiece that’s irresistibly hearty and keto-friendly.
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Recipe Information
Ingredients
- 2 pounds Beef ribs
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1 whole Lemon juiced and zested
Instructions
In a small bowl, combine the garlic powder, onion powder, both paprikas, black pepper, and salt to create the spice rub.
Rub the beef ribs with olive oil on all sides to ensure the spice rub adheres well.
Apply the spice rub generously over the beef ribs, massaging it into the meat for maximum flavor absorption.
Place the ribs in a large resealable plastic bag or a suitable container. Add the rosemary and thyme sprigs, then add the lemon juice and zest.
Allow the ribs to marinate for at least 2 hours in the refrigerator for the best flavor, or overnight if possible.
Preheat your grill to medium-high heat, around 375°F (190°C).
Remove the ribs from the marinade and let them come to room temperature while the grill is preheating.
Once the grill is ready, oil the grates lightly to prevent sticking.
Place the ribs bone-side down on the grill and cover. Cook for about 45 minutes, turning occasionally to ensure even cooking.
After 45 minutes, check the ribs' internal temperature, aiming for about 190°F (88°C) for tender results. Continue grilling if needed, checking every 15 minutes.
Once done, remove the ribs from the grill and let them rest for 10 minutes, preserving juiciness.
Slice between the bones to separate the ribs and serve warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.4 g | 329% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.1 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3142 mg | 67% | |
*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.
