BBQ keto ribs
This BBQ keto ribs recipe is perfect for keto and low-carb diets. Delicious, glazed with keto BBQ sauce, these fall-off-the-bone oven-baked pork ribs will become a centerpiece of your dinner table.
Servings: 4 servings
Calories: 554kcal
Equipment
- Baking sheet
- Aluminum foil
Ingredients
- 2.5 lb (1.3kg) spare ribs
- Sea salt
- Freshly ground black pepper
BBQ GLAZE
- 3 tablespoon ketchup unsweetened
- 1 tablespoon tomato paste
- 1 tablespoon tamari soy sauce
- 2 teaspoon chipotle paste
- 1 tablespoon coconut aminos
- 1 clove garlic pressed
- ¼ cup water
Instructions
- Preheat the oven to 150C (320F).
- Remove the membrane from the underside of the short pork ribs, if needed. Then, season with salt and pepper and let it marinate for up to 30 mins.
- Place the ribs, meat side up, onto a baking tray lined with aluminum foil and cover the tray with an additional piece of foil.
- Bake for around 2 hours or until the meat is tender.
BBQ GLAZE
- Combine all glaze ingredients in a small saucepan and bring to a light simmer. Cook for up to one minute, stirring continuously.
- Then, remove from the heat and sieve the glaze into a small bowl, removing pieces of garlic and leaving the glazy smooth and glossy.
- When the ribs are done, remove from the oven and up the heat to 180C (355F).
- Apply the first layer of glazing on the top of the ribs and bake for 10 minutes. Then, remove from the oven and apply the second layer of glaze. Bake for 5-10 minutes or until the glaze has caramelized.
- Let the ribs sit on the counter for 5 minutes before slicing and serving.
Notes
NET CARB: 3g
Store in an air-tight container in the fridge for 3-4 days.
Nutrition
Serving: 3ribs | Calories: 554kcal | Carbohydrates: 3g | Protein: 40g | Fat: 41g | Potassium: 495mg | Sugar: 1g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg