Typically ribs are coated in a thick, sugary BBQ sauce, and even dry rubbed ribs often contain brown sugar as a primary ingredient in the rub. Given that KETO isn’t about depriving yourself, it’s about eating the right way, we sometimes have to modify or cut out things that we leaned was ok, but really isn’t.
Don’t forget to remove the membrane if it is present. Some butcher shops will do this for you, but many will leave it on as well. This membrane is a thin but very tough layer that can ruin the experience of eating the ribs if not removed. (you could totally throw it in the InstantPot with the bones after the meal for some bone broth!)
While choosing your meat try going organic grass fed and avoid completely frozen meat, when you have variations of pork a pig from poultry farm is the best choice.
Keto Louis Pork Baby Back Ribs
- 2 racks St. Louis Ribs 6.72 lbs
- 2 Tbsp NAGrika
- 1 Tbsp Salt
- ½ Tbsp fresh ground pepper
- ½ Tbsp ground ginger
- 1 tsp faux-nion fennel bulb & truffle zest
- 1 tsp faux-lic lemon grass and horseradish
- ¼ tsp truffle zest
- 2 Tbsp cumin
- 2 tsp dried thyme
- 2 Oz. Dijon Mustard
- Preheat oven to 225 degrees.
- Using a sharp knife remove the membrane (if present).
- Mix together all of the spices.
- Spread mustard all over the ribs.
- Sprinkle the rub all over the ribs, and use your fingers to rub it in thoroughly.
- Place the ribs on a foil lined sheet/jelly roll pan.
- Bake uncovered for 60 minutes.
- Tent the meat with some aluminum foil and cook for 3.5 more hours or until the internal temperature reaches 180 degrees, turning after 2 hours.
- Remove the foil and broil on high for 5 minutes to develop a good crust.
- Cover and let rest for 10 minutes.