Keto Boneless Country Style Pork Ribs

Hearty and succulent, these Keto Boneless Country Style Pork Ribs are a meat lover's dream. Perfectly seasoned and slow-cooked to achieve that fall-apart tenderness, this dish is not only low in carbohydrates but also rich in flavor, making it an ideal choice for anyone following a ketogenic lifestyle.

Course Dinner

Cuisine American

Keyword keto boneless country style pork ribs, Keto Dinner, ketogenic ribs, low carb pork ribs

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 475kcal

Equipment

Oven
Baking dish or roasting pan
Aluminum foil
Small mixing bowl
Measuring spoons
Paper towels

Ingredients

2 pounds boneless country style pork ribs
2 tablespoons olive oil
1 tablespoon brown sugar substitute (such as erythritol or stevia blend)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper optional for heat
½ cup beef broth
2 tablespoons apple cider vinegar

Instructions

Preheat your oven to 300°F (150°C).
In a small bowl, combine the brown sugar substitute, smoked paprika, garlic powder, sea salt, black pepper, onion powder, ground cumin, and cayenne pepper to create the dry rub.
Pat the pork ribs dry with paper towels, ensuring they are completely dry for the rub to adhere properly.
Rub the olive oil all over the pork ribs, then generously coat them with the dry rub mixture, making sure all sides are covered.
Place the seasoned pork ribs in a single layer in a large baking dish or roasting pan.
Pour the beef broth and apple cider vinegar into the bottom of the pan, being careful not to wash off the rub from the ribs.
Cover the baking dish tightly with aluminum foil to ensure the moisture stays within the pan during the slow cooking process.
Bake in the preheated oven for about 3 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the foil and increase the oven temperature to 400°F (200°C). Place the ribs back in the oven for an additional 10-15 minutes to get a nicely caramelized crust.
Let the ribs rest for a few minutes before serving to allow the juices to redistribute.

Notes

The apple cider vinegar helps to tenderize the pork and adds a subtle tang to the dish, complementing the richness of the meat.

For those who prefer a barbecue flavor, consider adding a keto-friendly barbecue sauce during the last few minutes of cooking.

Ensure that the pork reaches an internal temperature of 145°F (63°C) to be properly cooked.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

If using a meat thermometer, insert it into the thickest part of the rib to check for doneness.

Nutrition