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
Tracy Morrissey says
Do I put the ribs meat side down in the water or bone side? How long should the rub be put on before I put in oven?
Carolyn says
Rib side down… and you don’t need to wait at all.
Tracy says
For anyone wondering how this recipe translates for country style/boneless ribs – I wholeheartedly do NOT recommend it. Carolyn’s recipes are always bar none, when followed as written and I’m sure this one is no exception. But I attempted this one tonight with boneless (it’s what I had), and even though I shortened cook time, they were quite dry and not as tender as they would have been, had I stuck to “low and slow”. With that said, the rub is very tasty, though I would cut down the cayenne a bit next time- just personal preference.
Carolyn says
Yes, sadly boneless “ribs” are hard to work with. Might be better in a crockpot with slow cooking?
ROBERT BATEMAN says
the best,
I’ve eaten a lot of ribs in the last 74 years thank you
Carolyn says
Thanks!
Mark says
These ribs are to die for. I almost followed the entire rub recipe, I did however leave out the cayenne pepper. I actually did two racks of extra meaty back ribs. I cook them in the oven for approximately 2.5 hours. When I pulled them putt he meat was pulling away from the bone so I knew they were done. Temp check was approximately 195. I immediately put them in a hot grill. Three minutes on each side. Done to perfection. The taste is amazing. Thanks again for posting the recipe along with the cooking instructions. I have always been a straight onto the grill, cooking ribs with the indirect method. This recipe has changed my mind. Two thumbs up
Alicia says
Tonight was my third time making these. They get better every time. I made your keto bbq sauce this time too. My boyfriend said “omg, wow” with every single bite ????
I will never make ribs another way….. You can’t mess with perfection.
Looking forward to trying your other recipes!
Doreen Ontiveros says
I’ve been making Ribs using this recipe for a few years now. I’m making ribs tonight and thought I’d check out recipes again. Yours is still the best. Sorry I waited so long to leave a review. This recipe is loved by my daughter and myself for it’s low carb qualities and my grandchildren for the excellent flavor and juicy ribs. Thank you for posting such good recipes.
Marg says
Are the ribs put in the water, or on a rack above the water? Thanks
Carolyn says
Right into the bottom of the pan. Trust me, I would specify a rack if one was required!
Diane says
Hi! I bought baby back ribs by accident. Following your recipe, how long would you bake them for? Inquiring minds want to know. I should have asked earlier–my ribs are in the oven as a I type.
Carolyn says
They don’t have as much meat, nor as much connective tissue. I’d probably cook them 15 minutes less at least.
Sharlene says
Is the oven temperature correct on this recipe? It seems 425 for an hour and a half would be too hot for too long. I want to try this recipe but wanted to double check the time and temp.
Thank you
Carolyn says
It is ABSOLUTELY correct and they are the best ribs you will ever make. Just make sure all the water doesn’t evaporate.
Sheri D says
Well those were fantastic. My hubby had do work so I made them for my Mother’s Day dinner. We both loved them. Thank you for all of the great recipes. Coconut cream pie now for dessert.
Carolyn says
Glad you liked them!
Misty says
Have ever made these ribs in an instant pot?
Carolyn says
I tried that once. I am NOT a fan of ribs in an instant pot…
Sheila says
I’ve started Keto Diet/Intermittent Fasting and had a slab of ribs in the freezer I wanted to cook. However, sugar is a no, no when eating. I did a search and this site popped up. I decided to give the recipe a shot, and after cooking the ribs, the taste was fabulous! No sauce. I believe when it doesn’t need sauce that truly brings out the flavor of the meat.
I recommend this recipe even if you’re not doing Keto.
Really enjoyed dinner. Definitely willl use it again.
Carolyn says
So glad you like them!
Kelley says
Today will be the third time we’re making these ribs and both my boyfriend and I are SO ELATED with not only the rub recipe (flavor and taste) but the instructions on cooking!!! Talk about fall off the bone tender and juicy! We’re so happy I found this recipe! Thank you!! I will never make ribs any other way. Can’t wait for dinner tonight & leftovers tomorrow! Side note: we even did the same method with spare ribs and pork ribs. All excellent and perfect!! So happy!
Carolyn says
Glad you like them!
Carlos says
DELICIOUS!!! Thank you! Came out perfectly in a fraction of time ????????
Curious Kat says
Could I use a rack in a baking tray with the water in the tray? We don’t have a roasting pan and I hate the idea of the ribs sitting in water.
Carolyn says
They need to sit in the water to braise properly. Try the recipe as is… you won’t regret it.
Cat says
Can I use this recipe for boneless ribs?
Carolyn says
Sure, but you won’t need to cook them quite as long, as they are already off the bone.
Anne-Charlotte Chiasson says
Thanks so much for this recipe! Loved it!!????
Sandy says
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 ❤️❤️❤️❤️❤️
Elga says
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.
Carolyn says
I would think that would work, as long as it’s tight-fitting enough.
Jackie says
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.
Carolyn says
I think something must have gone wrong if you found it that salty…