American · Dinner
Memphis-Style Pork Ribs
Dry-Rubbed Baby Back Ribs (Keto)
Baby back pork ribs dry-rubbed with smoked paprika, garlic powder, and black pepper, then slow-smoked at low temperature until meat pulls from bone. Finished with a vinegar-mustard mop and served with olive oil-dressed cabbage slaw.
$8
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
776Calories
48.4gProtein
62.4gFat
6.2gCarbs
1.4gSugar
2.9gFiber
1519mgSodium
241mgChol
21.8gSat Fat
520mgPotassium
88mgCalcium
1.8mgIron
0.8mcgVitamin B12
3.2mgVitamin C
low-carb
gluten-free
egg-free
protein-rich
keto
Instructions
1
Prep
Pat the ribs dry and peel the silverskin membrane from the bone side so the rub penetrates and the ribs cook evenly.
2
Build
Combine smoked paprika, garlic powder, black pepper, cayenne, and salt in a bowl, then press the dry rub firmly all over the ribs until fully coated.
3
Smoke
Set smoker to 250°F indirect heat, place ribs bone-side down, and smoke for 4 hours until a probe slides through the meat without resistance.
4
Mop
Whisk apple cider vinegar with yellow mustard, brush over ribs during the final 20 minutes at 250°F until the surface glistens.
5
Plate
Toss shredded cabbage with olive oil, slice the rack between bones, and serve ribs alongside the slaw.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g baby back pork ribs, bone-in
- 2 tbsp2 tbsp smoked paprika
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cayenne
- 4 tbsp60ml apple cider vinegar
- 2 tsp2 tsp yellow mustard
- 3 1/2 oz100g cabbage
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
