Beef Back Ribs Keto Style Recipes

BEEF BACK RIBS KETO STYLE

Steps:

• First of all, pour the beef bone broth inside the pressure cooker pot. Next, add the balsamic vinegar and place the bay leaf inside the pressure cooker. If you do not have bone broth on hand use chicken stock or just salted water as a substitute. Water will work in the same way as bone froth in the pressure cooker.
• Next place the wire rack inside the pressure cooker. It is important to use a wire rack inside of the pressure cooker to raise the beef back ribs up because you do not want them to get soggy.
• Place the lid on your electric pressure cooker. Next set the time for 20 minutes. Your pressure cooker will first heat and steam a little. When it reaches the correct temperature the pressure cooker will make a beep and be sealed. Next the countdown will start.
• Cook in the pressure cooker until the timer goes off. Allow the beef back ribs to release pressure inside the pressure cooker naturally. For this reason if your pressure cooker has a "keep warm" setting turn it off.
• Once the pressure has released, take the beef back ribs out of the pressure cooker.
• Place the Beef back ribs on a wire rack on top of a lined cookie sheet.
• Sprinkle salt on top of the beef back ribs.
• "Paint" the barbecue sauce on top of the ribs covering the top completely.
• Next, broil the beef back ribs in the oven for about 5 minutes watching closely. You want the sauce to heat up and cling to the ribs and caramelize on top of the keto beef back ribs rather than burn.
• Once the Keto Beef Back ribs have cooled sufficiently, slice and serve.

KETO RIBS

Steps:

• Remove the membrane from the back of the ribs and cut each rack of ribs in half so that they fit easily in the slow cooker.
• In a small bowl, whisk together the paprika, brown sugar substitute, salt, pepper, garlic powder, onion powder, and parsley.
• Sprinkle the dry rub over each side of the ribs and use your hands to press it into the meat.
• Add the apple cider vinegar to the bottom of a slow cooker along with 2 tablespoons of water. Place the ribs in the slow cooker.
• Cook, covered, on high for 4 hours or low for 8 hours.
• When ribs are tender but not falling apart, carefully remove them from the slow cooker to a large baking sheet. Brush with barbecue sauce.
• Place under the broiler until the sauce has thickened and begun to caramelize, about 5 minutes.
• Let rest for 5 minutes before serving.

JUICY KETO OVEN BAKED RIBS RECIPE

Steps:

• Remove the skin off the back (bone side) of each rack of ribs: Using a thin paring knife (or flathead screwdriver), slide it under the clear membrane over one of the bones. Lift up to separate and pull-off with your fingers or with a paper towel. It comes off in sheets and takes a little time. Be patient.
• Line a large sheet pan with aluminum foil. Preheat oven to 275 F and move rack to middle position.
• Dry the ribs with paper towels and rub olive oil on both sides of ribs, 1/2 tbsp per side. Season the back of the ribs with salt and pepper, then apply 1/2 tbsp of the dry rub and massage into the ribs. Flip the racks over and repeat on the meat side.
• Cover the ribs with foil, sealing around the outside rim of the baking sheet, and cook 2 - 2 1/2 hours or until the tines of a fork slide easily between the ribs.
• Remove the foil cover and place the ribs on a rack fitted into the sheet pan. Sprinkle more salt and pepper and dry rub over the ribs and cook an additional 20-30 minutes uncovered.
• Turn the broiler to high and place the oven rack to the closest position. Remove the foil cover and flip the ribs bone side up. Slather the back of the ribs with bbq sauce, approximately 2 tbsp each. Place the ribs under the broiler for 3-5 minutes or until the sauce begins to darken in spots. The time will depend on your oven broiler. Remove the ribs from the oven, flip them over and repeat.
• Serve 4 ribs per person. Net Carbs per 4 ribs with ingredient amounts stated: 2.79g net carbs

KETO BBQ RIBS

Steps:

• Combine kosher salt, paprika, onion powder, garlic powder, ginger, and pepper in a small bowl.
• Place one layer of aluminum foil on a baking sheet, leaving about a 2-inch overhang on all sides.
• Pat the ribs dry using a paper towel and rub spice mixture into both sides of the ribs. Place rib racks, meaty side up, on the prepared baking sheet. Cover with more aluminum foil, and tightly crimp the edges. Refrigerate 8 to 24 hours.
• Preheat the oven to 225 degrees F (110 degrees C).
• Place the covered baking sheet on the center rack of the oven and bake for 4 hours. Remove from the oven and rest ribs for 10 minutes.
• Place the wood chips in a bowl and cover with water. Preheat an outdoor grill for medium heat.
• Drain wood chips and place in an aluminum foil packet; poke several holes in the packet. Place the wood chip packet on the hottest part of the grill and close the lid.
• When the chips are smoking, oil the grate where the rib racks will go. Remove ribs from foil and place rib racks on the oiled grate. Brush with 1/2 the barbecue sauce. Close the lid and grill for 5 to 10 minutes, monitoring closely for flare-ups. Turn ribs and baste the other side with the remaining barbecue sauce.
• Close the lid and grill, again monitoring for flare-ups, for an additional 5 to 10 minutes. Keep turning and basting until the ribs reach your desired color. Slice rib racks into portions and serve with additional barbecue sauce.