Keto BBQ Ribs

Going keto? Don't sacrifice flavor. You can enjoy barbecued pork ribs, with as much flavor as you like. If you prefer a spicy version, simply add about 1 teaspoon of cayenne pepper to the rub. This version is mild enough for anyone.

1
Prep Time:
20 mins
Cook Time:
4 hrs 10 mins
Additional Time:
8 hrs
Total Time:
12 hrs 30 mins
Servings:
12
Yield:
6 pounds

Ingredients

  • 2 tablespoons kosher salt

  • 1 teaspoon smoked paprika

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon ground ginger

  • ¼ teaspoon black pepper

  • heavy-duty aluminum foil

  • 6 pounds pork ribs

  • 2 cups wood chips

  • water

  • vegetable oil

  • 1 cup keto barbecue sauce

Directions

  1. Combine kosher salt, paprika, onion powder, garlic powder, ginger, and pepper in a small bowl.

  2. Place one layer of aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.

  3. Pat the ribs dry using a paper towel and rub spice mixture into both sides of the ribs. Place rib racks, meaty side up, on the prepared baking sheet. Cover with more aluminum foil, and tightly crimp the edges. Refrigerate 8 to 24 hours.

  4. Preheat the oven to 225 degrees F (110 degrees C).

  5. Place the covered baking sheet on the center rack of the oven and bake for 4 hours. Remove from the oven and rest ribs for 10 minutes.

  6. Place the wood chips in a bowl and cover with water. Preheat an outdoor grill for medium heat.

  7. Drain wood chips and place in an aluminum foil packet; poke several holes in the packet. Place the wood chip packet on the hottest part of the grill and close the lid.

  8. When the chips are smoking, oil the grate where the rib racks will go. Remove ribs from foil and place rib racks on the oiled grate. Brush with 1/2 the barbecue sauce. Close the lid and grill for 5 to 10 minutes, monitoring closely for flare-ups. Turn ribs and baste the other side with the remaining barbecue sauce.

  9. Close the lid and grill, again monitoring for flare-ups, for an additional 5 to 10 minutes. Keep turning and basting until the ribs reach your desired color. Slice rib racks into portions and serve with additional barbecue sauce.

Cook's Note:

After cooking the ribs in the oven, you can refrigerate them and finish smoking them the next day.

Nutrition Facts (per serving)

418 Calories
31g Fat
2g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 418
% Daily Value *
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 120mg 40%
Sodium 1428mg 62%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 29g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 2mg 11%
Potassium 326mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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