Succulent Keto Ribs
Savor the richness of these succulent, fall-off-the-bone keto ribs, coated in a homemade smoky low-carb sauce. A perfect blend of mouthwatering flavors and textures without veering off your keto goals
Servings 4
Calories 575kcal
Ingredients
- 2 pounds 907 g of pork ribs"
- 1 tablespoon 14.8 ml of olive oil
- 1 teaspoon 4 g of sea salt
- ½ teaspoon 1 g of black pepper, ground
- 1 teaspoon 2 g of paprika
- 1 teaspoon 2 g of garlic powder
- 1 teaspoon 2 g of onion powder
- ½ teaspoon 1 g of cumin
- ¼ cup 60 ml of sugar-free barbecue sauce
- 2 tablespoons 30 ml of apple cider vinegar
- 1 tablespoon 15 ml of Worcestershire sauce (check for no added sugar)
- ¼ cup 60 ml of water
Instructions
- Preheat your oven to 275°F (135°C).
- Remove the membrane from the back of the ribs for better seasoning penetration.
- Brush both sides of the ribs with olive oil.
- In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and cumin.
- Rub the spice mix generously over the ribs, ensuring an even coating.
- Place the ribs in a baking dish, and pour water and apple cider vinegar into the bottom of the dish around the ribs.
- Cover the baking dish with aluminum foil, sealing the edges tightly to lock in moisture.
- Bake in the preheated oven for 2.5 – 3 hours, or until the meat is tender and almost falling off the bone.
- While ribs are baking, combine the sugar-free barbecue sauce and Worcestershire sauce in a separate bowl for the glaze.
- Once the ribs are cooked, remove the foil and brush the glaze onto the ribs.
- Increase the oven temperature to 450°F (232°C) and return the ribs to the oven, uncovered.
- Bake for an additional 10-15 minutes, until the glaze is caramelized and sticky.
- Remove the ribs from the oven and let them rest for a few minutes before slicing and serving.
Nutrition
Calories: 575kcal | Carbohydrates: 5g | Protein: 46g | Fat: 42g