These dry rub ribs are so tender, they practically melt in your mouth. With my sugar-free dry rub recipe, they are paleo and keto friendly. After a long slow braising, you can grill them or broil them. Seriously the best low carb ribs recipe ever.
I am a pork rib. fanatic. A true lover of all things ribs. But I’ve never been a big fan of saucy ribs. I much prefer tender, fall apart ribs with a classic dry rub. I might brush them with a little of my Sugar Free BBQ Sauce at the end, but I might also just eat them the way they are. Either way, this keto ribs recipe is a winner.
I have such a delicious recipe that I use over and over and over, every time I cook ribs. I mean, these are the definitive fall-off-the-bone ribs, where you go to take a bite and find that you’re only holding the bone in your hand, because all the meat fell back onto your plate.
Once you make these, you won’t ever want to cook ribs any other way again.
The Secret to Perfect Dry Rub Ribs
Actually, it’s three secrets. Or three factors that come into play to make the most tender and delicious ribs you will ever eat.
- The cut of ribs
- The dry rub
- The cooking method
For the ribs, I almost always recommend St. Louis style spare ribs over the puny baby back ribs. Spare ribs are meatier, with more fat, so they are often more tender. And usually a lot less expensive as well. I can’t for the life of me figure out why baby back ribs are so prized when spare ribs can make a much bigger and more satisfying meal.
The cooking method utilizes slow braising in the oven, which loosens all the tough, fibrous membranes and makes the meat unbelievably tender. We’re talking at least an hour and a half. More if you are doing more than one rack of ribs.
You then only grill or broil the ribs for a total of about 8 minutes, to crisp up the outside. Sometimes the ribs are so tender, I can hardly transfer them to a platter without things falling apart.
This is a recipe my husband and I developed over several years, and really it’s an amalgamation of ideas from several sources, including the now defunct Gourmet Magazine. It was their recipe that introduced me to the braising method and from the word go, it made some of the best ribs I’d ever had.
The dry rub was adapted from Steve Raichlan. His recipe took sugar, of course, and mine takes no sweetener at all. I find it entirely unnecessary. And somewhere along the way, I started adding chili powder, and we found we liked it so much, it stuck around.
It’s really insanely easy to make. I usually keep a large jar of this dry rub recipe for ribs ready to go, so we can have them any time we want. And let me tell you, in the summer, that’s pretty darn often.
To Sauce or not to Sauce
I tend to like less saucy ribs and I hate when I go to restaurants and the ribs are drowned in a sugary-sweet condiment, so thick you have to scrape off several inches just to find the meat.
Good ribs shouldn’t need all that dressing up and all that sugar. And good barbecue sauce should be tangy and spicy, with some sweetness but not so sweet you feel like you are licking a bbq flavoured lollipop.
There’s a happy balance somewhere in there and it’s not easy to find. But if I do feel like a little sauce in my ribs, I go with my Sugar-Free BBQ Sauce. It’s so easy to make, and requires no cooking. Just mix it up and slather it on.
You can slather some on the ribs just before grilling or broiling so that it cooks right on a bit. Or you can wait until the ribs come off and give them a good brushing with sauce, so they have that more saucy feeling. It’s really up to you.
You could also try the Chipotle Whisky BBQ Sauce I created for Swerve, if you wanted something a little different.
If you’re ready for the best keto dry rub ribs of your life, get your oven preheating. Once you try this method for braised spare ribs, you may never make them any other way again!
Want more keto BBQ Recipes?
Slow Cooker Pulled BBQ Chicken
Keto Dry Rub Ribs
Ingredients
Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
Ribs:
- 1 rack pork spare ribs
- 1 cup water
- 1 recipe Easy Sugar-Free BBQ Sauce (if desired)
Instructions
- Preheat oven to 425F.
- For the dry rub, mix all the ingredients together in a small bowl.
- Rub all over both sides of the ribs. Lay ribs in a large roasting pan (cut in half if you need to, to make them fit). Add the water and cover the whole pan tightly in foil.
- Bake 1 & ½ hours, until meat is very tender. Check occasionally that the water has not evaporated away, as this can burn your ribs.
- Preheat grill or broiler. Grill or broil 6 to 8 minutes, watching carefully so that they don't burn. You can brush some of the BBQ sauce on before grilling or after, that's up to you.
Notes
Kari Hummel says
Wondering if you could tell me about this recipe and how long would it take to cook in a slow cooker? I plan on using boneless pork country style ribs. We love this dry rub recipe just wanting to have an easy throw it together and ENJOY it as a family!!! THANKS!
Carolyn says
Sorry, I have never made these in a slow cooker. You might Google and see other recipes, and then use my rub.
Marie says
Can’t wait to try this recipe! I have some spare ribs from our last half pig defrosting in the fridge, and I ordered the liquid smoke to make the BBQ sauce too!
Question, Carolyn: have you experimented with cooking Korean spare ribs (beef)? I have some of those in my freezer and know they take a different approach.
Thank you for all of your recipes!! You have the best web site! & cookbooks!!
Carolyn says
Are they that funny flat cut? I’ve done it once or twice but I think I followed a recipe I found online, but made my own sauce.
Marie says
Yes, exactly. A very flat cut.
Marianne says
The Swerve page is missing the Chipotle Whiskey BBQ sauce. I did an internet search and, while it is referenced, it is no longer available. If you are able, could you add it to your site? If not, perhaps you might consider removing the broken link?
Carolyn says
Yes, I need to update that whole post. But my Sugar-Free BBQ sauce is spectacular!
PAM MILLER says
If I am doing 2 racks in the same large roasting pan, no overlap, how much time should I add on?
Carolyn says
If they aren’t overlapping, you really don’t need to add any extra time.
Lois says
Question: have you found any different results between using fresh or frozen ribs?
Carolyn says
None at all. As long as they are thawed properly…
David Bedry says
I agree whole heartedly about restaurant ribs being slathered with sauce and having to scrap it off. I do dry ribs alot. Instead of oven braising I use an Instapot. I cut the ribs to three rib pieces to fit into the instapot. I find that a nice serving size. Usually 20 minutes in the instapot. The liquid gives a nice stock afterwards. When I take the ribs out I put them in a gallon zip lock bag with brags and balsamic vinegar to marinate for a couple of hours. When I put the on the BBQ I just use salt and pepper for a dry rib.
Maureen Paige says
Carolyn
I followed the recipe exactly (I don’t believe in changing a recipe, then posting a comment. Not fair.) I have to say, they’re the absolute best, ever. I will be making ribs more frequently due to this excellent recipe. Thank you. 😊
Carolyn says
Thank you!
Maureen Paige says
I had to make these again because I woke up in the middle of the night craving them!🤣
lonechef says
Wonderful recipe!
I made pork riblets tonight, using this recipe, and it came out amazing.
I did cut the sugar in half and sweat the onions and garlic in butter as suggested. Perfect fall off the bone meat, seasoned well throughout, with an incredible crust from the grill and sauce.
Try it with riblets! I don’t think I’ll go back to baby back ribs anytime soon.
There is no way to know this is a keto recipe. Even the pickiest eaters enjoyed.
Thank you
cathy says
cut the sugar in half? There is no sugar or onions to sweat……
Linda says
Made these ribs tonight with the Easy BBQ sauce.
They were delishish. I admit, to making a couple changes. I added 2tbsp keto brown sugar to the rub and some onion powder to the sauce. Just because that’s what I usually have in my rubs and sauces.
I agree with other posters that the sauce is too sweet for us and next will cut the sugar in the sauce to half. I tried the sauce prior to using and thought it was sweet but gave it a shot.
My spouse did a rack the regular way and agreed the keto are very good and no one would know they were a healthier version.
We deboned the leftovers and I can’t wait to make the leftovers into dinner again. Keto is so easy; with great recipes to love!
Robin Miner says
Hi Carolyn,
So I made Angel Meat tonight and my daughter came home from skating saying “I need some Angel Meat.” Proceeds to get a plate, take a bite, “That’s the stuff!!”😆🤣😂
Thank you for all your work and devotion!
Carolyn says
LOL! Love it!
Kristina Cargill says
Just finished bbqing the ribs. Was short chili powder so added a little extra chipotle but everything else was amazing. Made the Easiest Ketchup and then used it in the Easiest BBQ sauce. Total winner in this house and back ribs are on sale so guess what I’m doing tomorrow….grabbing several more packages for my freezer. By the way, Carolyn’s ketchup is awesome on its own so I always make a double batch.
Carolyn says
So glad you like it!
Kim says
I am planning a get together with friends. Would I be able to cook these ahead of time, earlier in the day, then finish on the grill just before serving?
Carolyn says
YES! We do that all the time. In fact, I’ve got a bunch in the oven for these evening. We will take them out at about 4:30 but grill them at 6:30.
We’ve even stuck them in the fridge overnight before and then let them come to room temp and grilled them at serving time.
Emily Bartholomew says
I’ve made these ribs many times before, and always get rave reviews from the entire family! If doing two racks of ribs, how much longer do I need to roast them above the standard 90 minutes?
Carolyn says
If they are each in their own baking pan, you don’t need to roast any longer.
Denise says
425 seems very high for “long, slow braising in the oven.” Is this a typo? 325 seems more like it. The dry rub mix sounds delish & all the other instructions ring true. I’m single, so I’d only cook a whole rack of ribs if I was having company. I wouldn’t be willing to risk a pricey rack of ribs & disappointment at this temp, though. Please clarify. I look forward to trying it. Thanks! I love your recipes!
Carolyn says
No mistake. Yes, it is high for braising but it works. Just read the hundreds of reviews on this recipe! 🙂