Low Carb Perfectly Grilled Ribs
Sink your teeth into these tender, flavorful Low Carb Perfectly Grilled Ribs—your ultimate guide to achieving smoky, juicy goodness without the extra carbs! These succulent pork baby back ribs are coated in a bold, homemade spice rub featuring paprika, garlic powder, and a hint of cayenne for just the right kick. Grilled low and slow over indirect heat, the ribs stay moist and flavorful thanks to a basting mixture of apple cider vinegar, water, and a touch of liquid smoke. With a preparation process that ensures tender, fall-off-the-bone results, these ribs are perfect for keto enthusiasts or anyone craving a healthier take on this barbecue classic. Serve them up at your next cookout for a dish that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 racks pork baby back ribs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 0.25 cup apple cider vinegar
- 1 teaspoon liquid smoke
- 1 cup water
Instructions
Remove the membrane from the back of the ribs. Use a knife to gently separate the membrane from the bone and then pull it away completely. This will help the spices penetrate the meat and make it more tender.
In a small bowl, combine the paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, oregano, and thyme to create the spice rub.
Rub the ribs generously with olive oil. This will help the spice rub stick to the meat and enhance the flavors.
Evenly coat the ribs with the prepared spice rub, ensuring to press the spices into the meat for better adherence and flavor.
Let the ribs sit for at least 30 minutes to allow the flavors to meld. For best results, cover the ribs and refrigerate them for a few hours or overnight.
Preheat your grill to a medium-low heat, around 275°F (135°C).
In a disposable aluminum pan, mix together the apple cider vinegar, liquid smoke, and water.
Place the ribs on the grill over indirect heat. Place the aluminum pan next to the ribs, which will help keep the ribs moist during grilling.
Cover the grill and cook the ribs for about 2.5 to 3 hours, maintaining the temperature throughout. Rotate the ribs every 30 minutes and baste them occasionally with the vinegar mixture.
Check for doneness by inserting a fork into the thickest part of the meat. The meat should be tender and easy to pull away from the bone.
Once done, remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.1 g | 469% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 2.0 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4353 mg | 93% | |
*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.
