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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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May 28, 2019

Keto Dry Rub Ribs

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

3.6Kshares

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.

Dry rub ribs on a wooden cutting board

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.

A long rack of dry rub spare ribs with a knife

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.

White spoons full of spices for dry rub for ribs

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!

Keto ribs on a plate with salad

Want more keto BBQ Recipes?

Instant Pot Pulled Pork

Pepper Jack Stuffed Meatloaf

Slow Cooker BBQ Meatloaf 

Smoked BBQ Short Ribs 

Texas Keto BBQ Sauce

Instant Pot BBQ Drumsticks

Slow Cooker Pulled BBQ Chicken

 

4.95 from 18 votes
Print
Keto Dry Rub Ribs
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

These low carb ribs are so tender, they practically fall off the bone. And a little sugar-free dry rub makes them out of this world!

Course: Main Course
Cuisine: American
Keyword: dry rub recipe, dry rub ribs, keto ribs
Servings: 6 servings
Calories: 455 kcal
Ingredients
Dry Rub:
  • 1 tbsp kosher salt
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
Ribs:
  • 1 rack pork spare ribs
  • 1 cup water
  • 1 recipe Easy Sugar-Free BBQ Sauce (if desired)
Instructions
  1. Preheat oven to 425F.
  2. For the dry rub, mix all the ingredients together in a small bowl.

  3. 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.

  4. Bake 1 & 1/2 hours, until meat is very tender. Check occasionally that the water has not evaporated away, as this can burn your ribs.

  5. 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.

Recipe Notes

The nutritional information does not include the Easy BBQ Sauce.

Nutrition Facts
Keto Dry Rub Ribs
Amount Per Serving (2 ribs)
Calories 455 Calories from Fat 279
% Daily Value*
Fat 31g48%
Carbohydrates 1.3g0%
Fiber 0.5g2%
Protein 33.2g66%
* Percent Daily Values are based on a 2000 calorie diet.

3.6Kshares

Filed Under: Dairy Free, Gluten Free, Low Carb, Main Dishes Tagged With: chipotle, spare ribs

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Diamondd says

    June 11, 2014 at 7:01 am

    I am trying to get my son on a LC diet and just this morning, he asked if he could have barbque sauce and I told him no because I know that he would not know how to make some of the LC recipes. With what you have provided, there is no way that he could go wrong. I don’t have ribs today but I am going to make the sauce tonight for grilled chicken. I will come back to let you know because I hate seeing the comment that I am going to make but with no follow-up to share the experience IMO. I am sending this to him ASAP. As always, thank you so much for sharing.

    Reply
    • Carolyn says

      June 11, 2014 at 7:39 am

      Definitely come back and let me know! This sauce is pretty spicy on its own and I thought it was going to be too spicy. Then once it was brushed over the meat, it was perfect! I also used it in pulled pork and it was delicious.

      Reply
      • Diamondd says

        June 13, 2014 at 10:17 am

        Carolyn,

        YUM!! These were so good and very tender. I have always cooked my ribs on 275-300 for at least 2 1/2 hours. I was a little scared thinking they would turn out tough but they were not. Sauce was a tiny bit sweet but I believe because I used Xylitol vs. Swerve and Xylitol tends to be VERY sweet – overall the sauce was tasty and not too spicy. This is a keeper. I did make an extra jar of sauce to keep in the fridge and will probably use again this weekend 🙂

        Reply
        • Carolyn says

          June 13, 2014 at 12:00 pm

          Glad you liked it! I got the baking at 425F with water in the bottom from an old recipe in Gourmet magazine and I will never do it any other way!

          Reply
  2. Lin says

    June 11, 2014 at 7:06 am

    You may mean that they are to be cooked at 225 for 8 1/2 hours, not 425. Am I correct? I sauce sounds great and I will make it.

    Reply
    • Lin says

      June 11, 2014 at 7:08 am

      Sorry..I misread the recipe! It was too early in the morning when I first saw it!

      Reply
      • Carolyn says

        June 11, 2014 at 7:40 am

        I was a little confused by that!

        Reply
  3. Becca from ItsYummi! says

    June 11, 2014 at 8:47 am

    You sure do know how to make a girl drool in the morning. YUM!

    Reply
  4. Jenny says

    June 15, 2014 at 6:57 am

    Yum-yum !!! I start a LCD and your site helps me a lot. Keep up the good work !!!
    Do the ribs touch the water ? Or I have to use the ruck ?
    Thank you !!

    Reply
    • Carolyn says

      June 15, 2014 at 7:43 am

      The ribs touch the water, no need for a rack.

      Reply
  5. Sherrie Lee says

    July 7, 2014 at 3:26 am

    Hi Carolyn!

    The weather is really hot but I want to make this. Finishing on the grill is fine, but I’d really like to avoid heating up the house for the oven part. Do you think a slow cooker will work? I realize they would take much longer, I’m just hoping for the best of both worlds without compromising your fantastic results.

    Thank you,

    Sherrie

    Reply
    • Carolyn says

      July 7, 2014 at 5:31 am

      You can certainly try it! I think it’s the same idea.

      Reply
    • Dani says

      January 8, 2015 at 9:15 am

      A little late, but I will say yes, cooking in the slow cooker works. I made some last night. Some use ½ cup beer or water, but I did mine in a home made BBQ sauce and they were so incredibly tender. Only took 3 ½ hours. :-p

      Reply
      • Sherrie Lee says

        January 8, 2015 at 4:53 pm

        Thanks Dani!

        Reply
  6. Jan says

    July 8, 2014 at 6:15 pm

    I have rarely attempted ribs because the results were not great, but after seeing this recipe and finding them for half price over the holiday weekend, I decided to give them another try. The recipe was super easy and will definitely be my go-to method in the future. Ribs turned out very tender. The one bit of advice I would offer is not to err so much on choosing the leanest rack of ribs on the grocery shelf. I think a little higher ratio of fat to meat would have made my ribs moister. Perhaps more water in the pan or some bacon strips on top would also be an option if your meat happens to be super lean.

    Reply
    • Carolyn says

      July 9, 2014 at 5:11 am

      I always buy the St. Louis spare ribs, as they have the most fat on them. Baby back ribs are far too lean for my taste!

      Reply
  7. Sharon says

    August 31, 2014 at 1:35 pm

    Is there any recipe for barbecue sauce that does not use any sweetener or whiskey?

    Reply
    • Carolyn says

      August 31, 2014 at 1:51 pm

      I don’t have one on here but I created a cherry BBQ sauce for Stemilt: http://stemilt.com/recipes/fruit-recipes/cherries/cherry-glazed-baby-back-ribs/

      Reply
  8. Janet says

    September 2, 2014 at 11:06 am

    posted a comment on the sauce recipe, because I didn’t make the ribs just the sauce for some pulled pork. OMG it is the best!!

    Reply
    • Carolyn says

      September 2, 2014 at 12:13 pm

      I’ve used it for pulled pork too! Delicious.

      Reply
  9. Heather says

    October 6, 2014 at 6:48 pm

    Wow! I just got done eating these and had to tell you how fantastically amazing these ribs were. I omitted the whisky simply because I was too lazy to go to the liquor store and used the higher amounts of cayenne and chipotle pepper in the rub and sauce because I love spicy bbq. This has to be the most perfect blend of spicy heat and sweetness. My fiance is a rib lover and im pretty sure he just ate a whole rack all by himself. This is going to be a staple in our house for the rest of forever.

    Reply
    • Carolyn says

      October 7, 2014 at 4:10 am

      Yay, love hearing that. I actually make ours more spicy too, but I know not everyone loves that so I try to tone it down a bit for the posted recipe!

      Reply
  10. Stephanie says

    May 3, 2015 at 10:32 pm

    This method rocks! I’ve spent years cooking ribs slowing on the grill for 6+ hours. I tried your method and will NEVER make ribs any other way again!

    Reply
    • Carolyn says

      May 4, 2015 at 8:19 am

      Thanks, Stephanie! It’s really great, isn’t it?

      Reply
      • gary says

        June 2, 2015 at 12:56 pm

        I was looking up swerve sweetener and according to the label it has 5 grams of carbs per teaspoon, that’s more than sugar(4.3)What’s up with that?

        Reply
        • Carolyn says

          June 2, 2015 at 2:50 pm

          It’s erythritol, which technically has carbs but they never enter the blood stream and thus don’t engage an insulin response. They are excreted into the urine whole. As someone who tests her blood sugar regularly, I have seen it with my own eyes. http://www.swervesweetener.com/about-swerve/

          Reply
  11. Stephanie says

    August 26, 2015 at 8:42 pm

    I made this for dinner last night and it was IINCREDIBLE! After being on Keto for nearly a year, it was great to finally enjoy a great, low carb rib option. The sauce tasted very sweet to me, but a little went a long way and complimented the ribs nicely. Thank you for sharing this recipe!

    Reply
    • Carolyn says

      August 26, 2015 at 9:02 pm

      So glad you liked it!

      Reply
  12. Pam Vienneau says

    April 26, 2016 at 2:19 pm

    Made the sauce to use in pulled pork. I have some leftover and plan on using it on a fathead pizza crust to make a barbeque chicken pizza. Yum!

    Reply
    • Carolyn says

      April 26, 2016 at 2:42 pm

      Great idea!

      Reply
      • Linda says

        May 24, 2020 at 12:15 am

        Hello can I braise in oven the day before and bar bq the next day?

        Reply
  13. Lynn says

    July 3, 2016 at 9:19 pm

    Yum and Delish!!! Made this tonight and I tripled the recipe for 3 racks of ribs (along with the BBQ sauce). Once again–always with your recipes–another awesome keeper! Happy 4th of July!

    Reply
    • Carolyn says

      July 4, 2016 at 4:41 pm

      So glad you like it!

      Reply
  14. Shell says

    July 11, 2016 at 7:13 pm

    I’ve made this sauce twice since I saw it last week. I have to say it’s probably the best I’ve ever had. The ribs (your recipe) and the grilled chicken thighs were wonderful! My husband said I should make double next time and see if it freezes and I think I’ll give it a shot. Thanks so much for the yummyness!

    Reply
    • Carolyn says

      July 11, 2016 at 9:44 pm

      Yay, so glad to hear it!

      Reply
  15. Ranee Stollenwerk says

    July 25, 2016 at 7:24 pm

    My husband REALLY wanted some BBQ ribs but knew I wouldn’t be able to eat our usual recipe. I told him about your recipe and he thought about it for 3 days but decided today to actually make them. He is a low carb eye roller! He is sure I’m a nut job where all my low carbing is concerned. The ribs turned out AMAZING! Even my doubting husband and picky kids loved them! The only change was we used a crock pot instead if the oven – it was 96 degrees today. I also was out of Swerve so we subbed surkin gold brown sugar. Perfect! We will make these again!! Thank you!

    Reply
    • Carolyn says

      July 26, 2016 at 7:29 am

      Glad we won over the eye-rolling husband!

      Reply
  16. Janice says

    July 31, 2016 at 10:11 pm

    Would this be as good with beef ribs?

    Reply
    • Carolyn says

      July 31, 2016 at 11:04 pm

      I haven’t tried beef ribs at home, but they do tend to be tougher than pork ribs. So they can stand to use some braising like this…I think it’s worth a try!

      Reply
  17. Laura says

    September 24, 2016 at 9:55 pm

    Has anyone ever made extra of the barbecue sauce? How long does it keep in the refrigerator? Has anyone tried canning it or does it need to stay in the fridge?

    Reply
    • Sherrie Lee says

      September 24, 2016 at 10:14 pm

      I made a double batch of the sauce and used it on lots of things including dipping hot dogs minus the bun. Tasted great and lasted several months. I didn’t keep track of the time but I ran out long before it could have gone bad in the fridge. Loved it and can’t wait to make more! I might even triple or quadruple the recipe this time and give some to my father -in – law and brother in law, who also loved it!

      Reply
  18. Andy says

    March 16, 2017 at 5:40 pm

    I’ll be making the sauce and using it highly watered down and cooking the ribs in my mega pressure cooker. If this works out,
    i’ll be able to eat ribs twice a week. More if I don’t overdose each feeding.
    Thank you so much for the recipe!

    Reply
  19. todd says

    March 31, 2017 at 7:43 pm

    Just want to confirm that 425 for 1 1/2 hours is correct.

    Reply
    • Carolyn says

      April 1, 2017 at 8:16 am

      Yup! Just make sure to have plenty of water in the bottom of the pan to braise them.

      Reply
  20. Reni says

    April 7, 2017 at 7:54 pm

    Can’t wait to make these, bbq ribs are one of my faves! I am practically slobbering. Don’t have any ribs in freezer, but I do have hotdogs…

    Reply
  21. Reni says

    April 7, 2017 at 8:21 pm

    Just fixed this with HOT DOGS. Not my husband’s fave, but they are quick and I have had a hectic day…I didn’t have any of it as I am on a sort of diet (lost 10 lbs going for 20 more). When I get down to what I feel is right for me, I will be mostly on a low carb diet. I dipped a finger in the sauce, it tasted great – HE hasn’t complained, that’s as good as it gets with hot dogs and HIM. But – I am favoring him with the Raspberry Frozen Yogurt after he is through, can’t wait to see how he likes it. Wish I could have some, but all in good time 🙂

    Reply
  22. Claudine de Vogel says

    April 11, 2017 at 9:35 am

    Hi Carolyn,

    I just made this recipe with the sauce and I must say, these are the best ribs ever! We finished them off on our charcoal grill and added some soaked hickory wood chips for added smokiness…
    Wonderful flavours and nothing too overpowering, just delicious ribs!

    Thank you for all your wonderful work!

    Reply
    • Carolyn says

      April 11, 2017 at 3:57 pm

      Yay! We love them too!

      Reply
  23. Carol McRee says

    May 25, 2017 at 7:36 pm

    YUM! I have been looking for a low carb BBQ sauce. Should have guessed you would have a great own. Our recipes are always agnate source of inspiration. I plan on changing it a bit as we prefer Bourbon over Whiskey. Also, I found a slow cooker rib recipe. Hoping for the best!

    Reply
    • Carol McRee says

      May 25, 2017 at 7:38 pm

      AArgh. can’t type. I know you have great recipes which are a great source of inspiration. Heres to a great Memorial Day weekend.

      Reply
  24. Cathy says

    July 25, 2017 at 9:18 am

    I can’t seem to access the BBQ sauce recipe. I tried clicking on both links, and it just takes me to the main page of the Swerve website. I even tried to do a search for the recipe on their site, but nothing came up with that name. Based on the comments above, people were accessing the receipe as recently as two months ago.

    Just tried your snickerdoodle skillet cookie….it was wonderful!

    Reply
    • Carolyn says

      July 25, 2017 at 11:18 am

      Yes, they switched over to https and now they will need to redirect all my links. Hang tight, I am having them fix it!

      Reply
  25. Ellen K Stehouwer says

    September 4, 2017 at 6:17 pm

    Made these again today for Labor Day lunch. So delicious and so easy!

    Reply
  26. Jonathan says

    June 25, 2018 at 9:07 am

    Does confectioner’s vs granular matter for the Swerve in the sauce? I have no idea if it dissolves, but would rather avoid a gritty mouthfeel.

    Reply
    • Carolyn says

      June 25, 2018 at 10:05 am

      Confectioner’s works best.

      Reply
      • Linda says

        April 14, 2019 at 9:16 am

        I’ve been using swerve brown in the BBQ sauce and it is amazing. No issues with it dissolving. Another great recipe, Carolyn.

        Reply
  27. Jenny says

    December 30, 2018 at 7:15 pm

    Hi Carolyn,

    The dry rub in this recipe is different than the one in your cookbook in that this recipe neglects the tablespoon of chili powder. Is that correct?

    Thanks!!!—
    Jenny

    Reply
  28. Carole says

    June 10, 2019 at 10:13 am

    5 stars
    These ribs are fabulous!! I’m like you–I dislike sauces, so the dry rub by itself was perfect.
    One perhaps silly question: When you place the ribs in the roasting pan, do you place them meat side UP or DOWN?
    Thanks for all you great recipes and cookbooks.
    Carole

    Reply
    • Carolyn says

      June 10, 2019 at 12:53 pm

      Meat side up is best. Then the tough membranes of the ribs are closer to the water and they get more loosened up.

      Reply
      • Patricia says

        June 26, 2019 at 3:33 pm

        So you leave the membrane on the St. Louis style ribs while cooking in oven. Do you remove when cooked or eat it? How much water? Is it like boiling in the oven or just enough to cover the bottom of the pan??

        Reply
        • Carolyn says

          June 26, 2019 at 9:45 pm

          I never remove it. It basically dissolves with the slow braising. Only about 1 cup of water, it should be fine.

          Reply
  29. Taylor says

    June 13, 2019 at 9:23 am

    5 stars
    Such a delicious low carb dinner with tons of flavor! Yum!

    Reply
  30. Lori says

    June 13, 2019 at 9:43 am

    5 stars
    Delicious- we will be making this again and again!

    Reply
  31. Rachael Yerkes says

    June 13, 2019 at 9:59 am

    5 stars
    These are so dang good

    Reply
  32. Chelsea says

    June 13, 2019 at 10:45 am

    5 stars
    These ribs were sooo amazing and soo flavorful! Thanks you so much for sharing!

    Reply
  33. Echo says

    June 13, 2019 at 10:46 am

    5 stars
    I loved these ribs! Its so hard to find really good keto recipes but this might be one of my new favorites!

    Reply
  34. Sara Welch says

    June 13, 2019 at 11:02 am

    5 stars
    What a great recipe for summer! Looking forward to devouring these all season long!

    Reply
  35. Cecile says

    July 14, 2019 at 12:10 pm

    Where have I been all these years…grilling my ribs to death☺️ I now make these nearly every week..truly delicious and so easy to put together! Last night I made your cucumber dill salad to go along with the ribs.
    Thank you!

    Reply
    • Carolyn says

      July 14, 2019 at 1:14 pm

      Glad you changed your ways! 😉

      Reply
  36. Elle says

    August 24, 2019 at 5:33 pm

    I’m sure I’m in the minority, but if I bite the rib and the bone is all I’m left holding, and the meat falls back onto the plate, it’s a big-time fail. Overcooked. I want the rib to just have a tiny bit of tug to it. Looking forward to trying the rub!

    Reply
  37. Wendy Masson says

    September 1, 2019 at 7:01 pm

    I have a question regarding serving sizes, the recipe says it serves 6, calls for 1 rack of ribs and serving size is 2 ribs. I’m not really sure if I understand 2 little pieces of meat are 455 calories. Could you please clarify for me, because they are so delicious and want to make them again, I just want to make sure I can calculate my macros properly.
    Thank you so much

    Reply
    • Carolyn says

      September 1, 2019 at 8:29 pm

      You’re confusing baby back ribs with spare ribs. Spare ribs are much larger with a ton of fat and meat left on that’s usually trimmed off of baby back.

      Reply
  38. Draven says

    September 16, 2019 at 12:37 pm

    The peeps that I cooked it for were impressed. Used 2 tablespoons of swerve instead of 1/4 tsp cayenne pepper because they dislike spicy foods.

    Reply
  39. Draven says

    September 16, 2019 at 12:38 pm

    5 stars
    I forgot to add the recipe rating in my last comment. The ribs are great.

    Reply
  40. Marlene says

    October 16, 2019 at 2:46 pm

    hello Carolyn.
    i am looking for a Keto recipe to serve ribs as an appetizer for an Senior appetizer group. I purchased spare ribs before I happened on your recipe. I do believe the spare rib is a better size for appetizers. I am inquiring if you would alter the cooking time or temp with the leaner rib? I prefer dry ribs as well and being gluten free, I think less is sometimes better. I do not want to dry the ribs so look forward to your answer.

    Reply
    • Carolyn says

      October 16, 2019 at 5:51 pm

      Spare ribs are actually the larger, fattier type of rib, and they are what I use in this recipe. Are you maybe referring to the leaner, smaller baby back ribs?

      Reply
      • Marlene says

        October 17, 2019 at 7:21 am

        hi Carolyn. Yes, I am referring to the leaner ribs. Thank you for answering back

        Reply
  41. Rochelle says

    December 7, 2019 at 10:58 pm

    5 stars
    I accidentally forgot to cover with foil, so I added more water to the pain a few times, but I think it helped give the ribs this amazing authentic crust. These ribs were outstanding! The best I’ve had in a very very long time! ❤

    Reply
    • Carolyn says

      December 7, 2019 at 11:04 pm

      Good to know.. maybe I need to try that!

      Reply
  42. Dee says

    February 27, 2020 at 12:16 pm

    Looking forward to trying this recipe, sounds amazing! Can I cook the ribs in a smoker? If so what temperature, for how long and what is the best way to precook (if necessary)?

    Reply
    • Carolyn says

      February 27, 2020 at 6:43 pm

      YES! I have done this and although I don’t remember the specifics, I followed some great instructions from Hey Grill Hey. She’s got the best recipes and a couple of ways of doing ribs. I think I did the 3:2:1 method (it goes something like 3 hours uncovered, 2 hours covered with a little liquid, 1 more uncovered… or something like that). https://heygrillhey.com

      Reply
  43. Gloria says

    April 20, 2020 at 9:00 pm

    Ok, this is my first time here, and really excited about making this recipe because of the amazing reviews! I do have a question, if you put the dry rub on both sides of the ribs and put them in water, doesn’t it just wash off, OR do you use a rack between the ribs and water? I’m totally excited to make these, being a southern girl, ribs are a big thing when the weather gets warm. Ok, another question if you don’t care, what about liquid smoke in the water to give the illusion of grilled all the way? Thanks

    Reply
    • Carolyn says

      April 21, 2020 at 8:27 am

      Much of it still sticks and gives flavour. A cup of water in a big baking pan only goes up about 1/4 to 1/2 inch!

      Reply
  44. Tom, May, 2020 says

    May 7, 2020 at 11:57 am

    5 stars
    Excellent short rib recipe. I made keto BBQ sauce and keep it on hand for ketchup.
    Thanks!

    Reply
  45. Nikki Isakson says

    May 15, 2020 at 5:15 pm

    Will this recipe work in a smoker?

    Reply
    • Carolyn says

      May 16, 2020 at 8:54 am

      You bet! I’ve smoked them many times, using the 3:2:1 method.

      Reply
  46. Linda says

    May 24, 2020 at 9:41 am

    Can u braise the day before and bar bq the next day? Do you think this will take away from the flavour

    Reply
    • Carolyn says

      May 24, 2020 at 12:37 pm

      You totally can! I’ve done it several times. Great flavor is still there.

      Reply
  47. tracey says

    May 30, 2020 at 2:39 pm

    Do you adjust the temp or time for two tracks of ribs, one each in two pans? We all love these so much one track doesn’t cut it any longer!

    Reply
    • Carolyn says

      May 30, 2020 at 5:08 pm

      It’s pretty much the same for two racks. I’ve done them all in one big pan and the timing still works.

      Reply
  48. Sally says

    June 10, 2020 at 3:26 am

    5 stars
    Never made ribs before….OMG! Yum!! the meat fell off the bone and it was so tender!! Served it with cauli colcannon and asparagus! Delicious!!
    Even my VERY fussy niece tried it (cos’ it smells so good) and she liked it as well!!

    Reply
  49. Kerry Meldrum says

    June 13, 2020 at 5:23 am

    I have missed ribs since going keto as all the premade sauces I used to use were too high in sugar. OH MY! This is better than anything that came out of a bottle. I left the ribs overnight in the fridge with the dry rub on. Cooked them tonight with a little water but uncovered, and basted with your BBQ sauce mix when there was half an hour left. Love your work. Looks like ribs are back on the menu! Thanks so much for your awesome recipes.

    Reply
  50. Kristen says

    July 7, 2020 at 12:26 pm

    Replace a tablespoon or two of your water with apple cider vinegar for a little flavor boost. That’s how I do my ribs and they are always a hit. I don’t use the water at all, though. Just put the ribs in a foil envelope after they’re rubbed in the spice mix, then add a splash of ACV and seal. Then into the oven.

    Reply
  51. Anne Marie says

    July 7, 2020 at 3:40 pm

    Best ribs I’ve ever had!! My husband LOVED them!

    Reply
  52. Barb O. says

    July 8, 2020 at 12:41 pm

    I made these the day before yesterday for dinner. I also made the Easy Sugar Free Barbeque sauce to go with them. Being from Texas, I’m picky about my barbeque. And, I can definitely say your recipes really hit the mark. They were great. This is going to be my forever recipe. In fact, they were so good, I had them for breakfast yesterday. I couldn’t help myself.

    Reply
    • Carolyn says

      July 8, 2020 at 3:38 pm

      That’s great to hear!

      Reply
  53. Anu says

    July 13, 2020 at 4:35 am

    5 stars
    This was fantastic! We made this pretty much exactly as written (but marinated the ribs with the rub overnight), and, as suggested, used your Chipotle Whisky Barbecue Sauce (reduced on the hob for 1 hour) to go with it. We went for the less spicy version of the barbecue sauce (using 1/4 tsp chipotle powder) and it was just right for us 🙂 We didn’t need much of the sauce to glaze the pork, to be honest, a little goes a long way, so there’s plenty leftover for future pork ribs weekends… yay! These ribs were gorgeous with a side of garlic buttered zucchini with a squeeze of lemon on top – happy days and happy bellies! Thank you so much for this recipe, we loved it.

    Reply
  54. Peter and Lynn Knepper says

    July 18, 2020 at 12:47 am

    Hi my names Pete, My wife, Lynn, broke her ankle in 2016 while she was laid up I fed her tv dinners. Very not good! When she started to regain mobility but weight was not coming back off she started dieting! First the Whole 30 then went right into keto without even realizing it!

    We found an awesome dry rub on Amazon called Bad Byron’s Butt Rub!! Sooo tasty and reasonable price for a decent size container! Will have to try making my own some day thanks for the [email protected]

    Reply
  55. Lee says

    July 30, 2020 at 10:43 am

    5 stars
    This recipe is absolutely the best! I will never do them any other way. Mine turned out so tender and tastey! Thank you so much!

    Reply
  56. Julie says

    July 30, 2020 at 1:08 pm

    5 stars
    I’m not kidding. This is the best thing that’s happened to me since I began my keto journey three years ago. These ribs are THE BEST. And the barbecue sauce…just give me the jar and a spoon! I put this sauce on EVERYTHING. Hands down, this is my FAVORITE recipe. I make these ribs once a week. Thank you for sharing your recipes.

    Reply
    • Carolyn says

      July 30, 2020 at 4:08 pm

      Hooray!

      Reply
  57. AngelaB says

    August 12, 2020 at 1:38 am

    5 stars
    I made these for Sunday lunch and they were fantastic! No sauce used, none needed. My hubby, our daughter and son-in-law all raved about these ribs, and we’re all looking forward to having them again. And regularly. I made a jar of the rub to keep on hand. The son-in-law prefers to use dry rub instead of marinade in all his grilling, and he really loved your rib rub.

    Instead of finishing the ribs on the grill, I started them on the grill to give them a nice sear and that lovely flavor. They turned out perfect. Thanks so much for this recipe

    Reply
  58. Bill R says

    August 19, 2020 at 6:44 pm

    Set you oven to 220 to 230 F and cook for about 3.5 to 4 hours covered, then under a broiler if you want to brown them Low and slow. That is how BBQ is done in a smoker. Low heat and slow cook for a long time. The meat will fall off the bones. Before applying the rub, slather the meat with with liquid smoke to get a BBQ taste.

    Reply
    • Carolyn says

      August 19, 2020 at 8:58 pm

      That’s fine for a smoker but you should try my way for oven baked. Trust me… it’s fall of the bone delicious in a fraction of the time.

      Reply
  59. MikeB says

    September 16, 2020 at 8:10 pm

    5 stars
    made this tonight without the sauces… so good!

    Reply
  60. Russ D says

    October 15, 2020 at 12:28 pm

    I only started making ribs about a year ago. Used this recipe since Day 1 and my family and I love it. I modified it a bit from time to time by making everything in the rub 1 tbs except the Cayenne Pepper. Thanks so much for sharing this recipe

    Reply
  61. Jackie says

    October 24, 2020 at 4:16 am

    4 stars
    Made this last weekend, first time making my own rub and liked the flavours, but was way too salty! Even my husband who puts salt on anything thought it was mouth stingingly salty. So next time I’ll halve or even quarter the salt, I added a 1tsp of cayenne as well. Might try adding a tbsp or so of erythitol as it caramelises.

    Reply
    • Carolyn says

      October 24, 2020 at 6:44 pm

      I think something must have gone wrong if you found it that salty…

      Reply
  62. Elga says

    November 5, 2020 at 4:05 pm

    Hi there,
    Can I use a roasting pan with a lid instead of the foil?
    Btw, thank you for this recipe, I’m making it today. Also thank you for your other recipes, I use them all the time.

    Reply
    • Carolyn says

      November 5, 2020 at 10:47 pm

      I would think that would work, as long as it’s tight-fitting enough.

      Reply
  63. Sandy says

    November 27, 2020 at 6:24 pm

    5 stars
    OMG! Made the dry rub ribs tonight and they were nothing short of A-MAZ-ING! So good in fact, I forgot to take a picture and well they disappeared quickly. Non-keto spouse was thoroughly impressed. Thank you Carolyn! I’d give this 10 stars if I could…. I did it without the added BBQ sauce, I love dry rub… this has now officially become a staple ❤️❤️❤️❤️❤️

    Reply
  64. Anne-Charlotte Chiasson says

    December 2, 2020 at 6:48 pm

    Thanks so much for this recipe! Loved it!!😊

    Reply
  65. Cat says

    December 19, 2020 at 11:36 pm

    Can I use this recipe for boneless ribs?

    Reply
    • Carolyn says

      December 20, 2020 at 8:59 am

      Sure, but you won’t need to cook them quite as long, as they are already off the bone.

      Reply

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