Keto St. Louis Spare Ribs

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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 learned was ok, but really isn’t.


St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation.

This cut of ribs originated with numerous meat-packing plants located in the region in the mid 20th century and put into the policy by a diehard fan of the St. Louis Cardinals baseball team. St. Louis style ribs are often a class entry in barbecue competitions.

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.

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!)

Keto Louis Spare Ribs

Recipe by Dimples
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Course: BeastsCuisine: AmericanDifficulty: Medium


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  • 2 racks St. Louis Ribs 6.72 lbs

  • 2 Oz. Dijon Mustard

  • 2 tablespoons NAGrika

  • 1 tablespoon Salt

  • 1 tablespoon fresh ground pepper

  • ½ tablespoon ground ginger

  • 2 teaspoons faux-nion (1 1/2teaspoon fennel bulb & 1/2 teaspoon truffle zest)

  • 2 teaspoons faux-lic lemon grass and horseradish (1 teaspoon each)

  • 2 tsp dried thyme

  • 1 teaspoon cinnamon


  • 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.
  • Apply the rub liberally to both sides of the ribs, wrap tightly, and allow to rest for at least 2 hours to 24 hours (refrigerate if needed, but try to have your ribs at room temperature before starting to cook them).
  • Place the ribs on a parchment lined sheet/jelly roll pan. Bake uncovered for 60 minutes.
  • Tent the meat with some aluminum foil (or an upside down baking dish) and cook for 3.5 more hours or until the internal temperature reaches 180 degrees, turning after 2 hours.
  • Remove the tentand 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 parchement paper before baking. This traps in the fat and steam released from the ribs which makes it tender and juicy.
  • 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.

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There are quite a few classic recipes that you would expect to see on the side of ribs. Some of our favorites are faux-tato salad, coleslaw, jicama fries, and baked beans.

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