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Keto-Friendly, Fall-Off-The-Bone Oven-Baked BBQ Ribs – vegetarian recipe
Stav Kogan

Keto-Friendly, Fall-Off-The-Bone Oven-Baked BBQ Ribs

This low-carb recipe delivers tender, juicy, oven-baked BBQ ribs without the sugar. Featuring a homemade keto dry rub and finished with a sugar-free BBQ sauce, these ribs are baked low and slow to perfection.
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Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings: 9 serving
Calories: 530
Ingredients Method Nutrition

Ingredients
  

  • ¼ cup (48 g / 1.69 oz) Erythritol
  • 1 tbsp (15 ml) garlic powder
  • 1 tbsp (15 ml) paprika
  • ½ tsp red chili powder
  • 4 lb (1.8 kg) pork ribs, membrane removed
  • Salt and freshly ground black pepper, to taste
  • 1 ½ tsp liquid smoke
  • 1 ½ cups (340 g / 12 oz) sugar-free BBQ sauce
  • for Perfect Ribs
  • To check for doneness before broiling, gently lift one end of the rack with tongs. If it bends easily in the middle and the meat begins to crack on the surface, they're perfectly tender.

Method
 

  1. Prep the Oven and Pan: Preheat your oven to 300°F (150°C).
  2. Line a large, rimmed baking sheet with two layers of heavy-duty aluminum foil, shiny side out.
  3. Mix the Dry Rub: In a small bowl, whisk together the Erythritol, garlic powder, paprika, and red chili powder until thoroughly combined.
  4. Season the Ribs: Pat the pork ribs completely dry with paper towels.
  5. Season generously on all sides with salt and pepper, then rub the liquid smoke evenly over the meat.
  6. Apply the Rub: Sprinkle the Erythritol mixture all over the ribs, using your hands to press the rub firmly into the meat on all sides.
  7. Wrap for Baking: Arrange the ribs on the prepared baking sheet, meaty side down.
  8. Cover with two more layers of foil, then tightly roll and crimp the edges of the top and bottom foil layers to create a completely sealed packet.
  9. Bake Low and Slow: Place the ribs in the preheated oven and bake for 2 to 2 ½ hours, or until the meat is exceptionally tender and has started to pull back from the bones.
  10. Rest and Prepare to Broil: Carefully remove the baking sheet from the oven and open the foil packet, being cautious of hot steam.
  11. Let the ribs rest for 5-10 minutes.
  12. Meanwhile, set your oven to the high broil setting.
  13. Sauce the Ribs: Transfer the ribs to a cutting board and slice the rack into individual or 2-3 rib portions.
  14. Brush a generous layer of sugar-free BBQ sauce over all sides of the ribs.
  15. Broil to Perfection: Arrange the sauced ribs on a broiler pan, bony side up. Broil for 1-2 minutes, then flip and broil the meaty side for another 1-2 minutes, or until the sauce is bubbly and slightly caramelized. Watch them closely to prevent burning!
  16. Serve and Enjoy: Remove the ribs from the oven and serve immediately with extra BBQ sauce on the side.
  17. Don't skip removing the membrane (the silverskin) from the back of the ribs. It can be tough and prevents the rub from penetrating the meat. Use a paper towel to get a good grip and pull it off cleanly.
  18. Let the ribs rest for 5-10 minutes after baking and before saucing. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and flavorful.

Nutrition

Calories: 530kcalCarbohydrates: 2.8gProtein: 60.4gFat: 40.3g

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