Keto Pork Ribs

These Keto Pork Ribs are made with spare ribs, olive oil, brown sugar or erythritol, paprika, cumin, oregano, onion powder and cayenne powder.

Ribs traditionally refers to barbecue pork ribs, but sometimes can be beef ribs. My personal favorite cut of ribs is St. Louis cut ribs with the rib tips removed. For this recipe, we are using pork ribs and can be served with a barbecue sauce. I lived in San Antonio, Texas for four years of my life, and ever since I have always had a huge appreciation for southern style food. Making good barbecue ribs takes time and patience, but it is easy to master if you follow these instructions.  

If you love this recipe, feel free to try my Keto Beef Stroganoff or my Keto Burger Recipe.

How to make Keto Pork Ribs

Preheat the oven to 275°F.

Combine the erythritol, paprika, black pepper, cumin, oregano, salt, onion powder, and cayenne pepper in a bowl and combined well.

Pat the ribs dry with paper towel.

Line a sheet pan with aluminum foil or parchment paper.

Take the membrane off the bony part of the ribs to ensure the ribs cook through and become tender.

Brush the olive oil on each ribs, both sides. Sprinkle the dry rub evenly across the ribs and use your hands to rub it in. Place the ribs bone side down on the sheet pan.

Bake the ribs, uncovered, for 3 hours and 30 minutes, or until the meat falls off the bone.  

When you take off the membrane, feel free to use a knife to gently slide under the membrane and then using your fingers, pull the membrane away from the bones. Sometimes it can be slippery, so feel free to use a paper towel to hold it with the other hand as you pull.

*If you love this recipe, feel free to try more Keto Recipes for weight loss.

Keto Pork Ribs

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• Author: Maxine Dubois
• Total Time: 3 Hours 40 minutes
• Yield: 6 servings 1x

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Description

These Keto Pork Ribs are made with spare ribs, olive oil, brown sugar or erythritol, paprika, cumin, oregano, onion powder and cayenne powder.

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Ingredients

Scale 1x2x3x

Rub

• 2 tablespoons brown sugar (or erythritol if keto)
• 1 tablespoon paprika
• 2 teaspoons black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon onion powder
• ¼ teaspoon ground cayenne

Ribs

• 2 racks of spareribs, about 3 pounds each
• 2 tablespoons olive oil

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Instructions

1. Preheat the oven to 275°F.
2. Combine the erythritol, paprika, black pepper, cumin, oregano, salt, onion powder, and cayenne pepper in a bowl and combined well.
3. Pat the ribs dry with paper towel.
4. Line a sheet pan with aluminum foil or parchment paper.
5. Take the membrane off the bony part of the ribs to ensure the ribs cook through and become tender.
6. Brush the olive oil on each ribs, both sides. Sprinkle the dry rub evenly across the ribs and use your hands to rub it in. Place the ribs bone side down on the sheet pan.
7. Bake the ribs, uncovered, for 3 hours and 30 minutes, or until the meat falls off the bone.  

Notes

• When you take off the membrane, feel free to use a knife to gently slide under the membrane and then using your fingers, pull the membrane away from the bones. Sometimes it can be slippery, so feel free to use a paper towel to hold it with the other hand as you pull.

• Prep Time: 10 minutes
• Cook Time: 3 Hours 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 371
• Sugar: 0
• Sodium: 1333
• Fat: 31g
• Carbohydrates: 1.6g
• Fiber: 0.9g
• Protein: 18.9g