Keto Rib Rub Recipes

KETO BARBECUE DRY RUB RIBS

Steps:

• Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil.
• Remove the thin membrane from the back, or concave side, of the ribs. Start by slicing into the membrane with a sharp knife, then pull the skin away from the ribs. Place the ribs on the lined baking sheet.
• Brush the olive oil evenly over the ribs. Pour the dry rub over the ribs and work it evenly onto both sides.
• Bake until the ribs are tender and juicy on the inside and nice and crispy on the outside, about 2 1/2 hours. Store leftovers in the refrigerator for up to 1 week.

KETO RIB RUB

Steps:

• Small Bowl
• Slow Cooker
• Toss all ingredients in a bowl and mix. That's it! Now it's time to cook those ribs. Listed below are oven and slow cooker instructions, however, if you prefer the Instant Pot, check out this Instant Pot Low Carb Ribs recipe.
• Cut the ribs into sections that will fit well in the slow cooker. Turn them over and slice gashes in the membrane of the back of the racks to allow the rib rub to penetrate better. Cover the front, back and edges of the ribs with the Keto Rib Rub, using the entire batch.
• Place the ribs inside the slow cooker and cook on low for 5-6 hours. To sauce up those drool worthy ribs, you can either drench the ribs with sauce an hour before they are ready, or, once they are ready, gently place them on a foil lined baking sheet, smother with sauce and then either broil on low until the sauce has caramelized, or barbecue for five minutes.
• Line a baking sheet with tin foil, spray with cooking oil and heat the oven to 250°. Turn the ribs over and slice gashes in the membrane of the back of the racks to allow the rub to penetrate better.
• Massage the entire batch of Keto Rib Rub into the ribs, covering the front, backs and edges. Lay on the baking sheet and bake for 4-5 hours. Smother with your favourite sauce and either broil on low until the sauce has caramelized, or barbecue for five minutes.

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.

LOW CARB RIB RUB

Steps:

• Mix ingredients together and store in an airtight container.
• Rub meat thoroughly with mixture several hours before using.