American · Dinner
BBQ Baby Back Ribs (Keto)
Pork baby back ribs rubbed with smoked paprika, garlic powder, cayenne, salt and black pepper, slow-roasted low then finished under the broiler with a sugar-free tomato-and-mustard barbecue glaze sweetened with erythritol. The meat pulls from the bone with smoky, tangy heat. Served with a crisp cabbage slaw dressed in olive oil.
$7
20 minsPrep
195 minsCook
215 minsTotal
MediumLevel
Nutrition per serving
974Calories
52.9gProtein
80.5gFat
8.9gCarbs
3.4gSugar
2.5gFiber
1590mgSodium
241mgChol
26.2gSat Fat
486mgPotassium
38mgCalcium
2.1mgIron
1.8mcgVitamin B12
8.2mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat ribs dry, peel the membrane, then rub smoked paprika, garlic powder, cayenne, salt and black pepper evenly over both sides of the rack.
2
Roast
Wrap foil-covered ribs and roast at 300°F for 2.5 to 3 hours until a fork slides through meat with no resistance.
3
Simmer
Stir tomato paste, dijon mustard, apple cider vinegar, and erythritol with 3 tablespoons water over medium-low heat for 4 to 5 minutes until glaze coats a spoon.
4
Glaze
Brush glaze over both sides and broil on high for 4 to 6 minutes until the surface darkens to a sticky lacquer.
5
Rest
Let ribs rest 10 minutes before cutting.
6
Plate
Toss shredded cabbage with olive oil, cut ribs between the bones, and serve with slaw alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork baby back ribs, bone-in
- 4 tsp4 tsp smoked paprika
- 2 tsp2 tsp garlic powder
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 3 tbsp50g tomato paste
- 2 tbsp30g dijon mustard
- 2 tbsp30ml apple cider vinegar
- 2 tsp2 tsp erythritol
- 3 oz86g green cabbage
- 2 tbsp28g olive oil
