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
Russ D says
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
MikeB says
made this tonight without the sauces… so good!
Bill R says
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.
Carolyn says
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.
AngelaB says
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
Julie says
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.
Carolyn says
Hooray!
Lee says
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!
Peter and Lynn Knepper says
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 recipe!@
Anu says
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.
Barb O. says
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.
Carolyn says
That’s great to hear!
Anne Marie says
Best ribs I’ve ever had!! My husband LOVED them!
Kristen says
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.
Kerry Meldrum says
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.
Sally says
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!!
tracey says
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!
Carolyn says
It’s pretty much the same for two racks. I’ve done them all in one big pan and the timing still works.
Linda says
Can u braise the day before and bar bq the next day? Do you think this will take away from the flavour
Carolyn says
You totally can! I’ve done it several times. Great flavor is still there.
Nikki Isakson says
Will this recipe work in a smoker?
Carolyn says
You bet! I’ve smoked them many times, using the 3:2:1 method.
Tom, May, 2020 says
Excellent short rib recipe. I made keto BBQ sauce and keep it on hand for ketchup.
Thanks!
Gloria says
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
Carolyn says
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!
Dee says
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)?
Carolyn says
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
Rochelle says
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! ❤
Carolyn says
Good to know.. maybe I need to try that!