Keto Louis Spare Ribs

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

If you'd like a more smoky flavor, make sure to stir in some liquid smoke to your Dijon mustard before putting it on your rack. Prep time: 10 mins Cook time: 4 hours 30 mins Total time: 4 hours 40 mins
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: allium free, nightshade free
Author: Dimples


  • 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.


If you want to keep the moisture and make it more juicy, you can wrap the ribs in aluminum foil before baking. This traps in the fat and steam released from the ribs which makes it tender and juicy.
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