Keto BBQ Ribs
This keto BBQ Ribs recipe is a perfect Spanish dish to add to your regular offerings! Anyone who enjoys Pork, Ribs, BBQ, BBQ Rubbed, Baby Back Ribs is going to absolutely love this low-carb BBQ Ribs variation. Providing 12 servings, it's bursting with flavor and certain to leave even the pickiest eaters in your house satisfied and wanting more of this amazing Spanish dish! If you like this keto BBQ Ribs recipe, create an account and add it to your favorites; or better yet, share it with others via the social links above!
Do you want to go keto? Don't skimp on the taste. You may have as much flavor as you like with your grilled pork ribs. Add one teaspoon of cayenne pepper to the rub if you want it hot. This version is suitable for even those that don't like a ton of spice!
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Keto BBQ Ribs Recipe Ingredients
- 6 pounds pork ribs
- 1 cup keto barbecue sauce
- 2 tablespoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- heavy-duty aluminum foil
- 2 cups wood chips
- vegetable oil
Keto BBQ Ribs Recipe Instructions
- 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 a 2-inch overhang on all sides.
- Using a paper towel, pat the ribs dry and massage the spice mixture into both sides of the ribs. Place the rib racks on the prepared baking sheet, meaty side up. Cover with extra aluminum foil, crimping the edges firmly. Refrigerate for 8 to 24 hours before serving.
- Preheat the oven to 225 degrees F (110 degrees C).
- Bake for 4 hours on the middle rack of the oven with the covered baking sheet. Remove the ribs from the oven and set them aside to rest for 10 minutes.
- Fill a dish halfway with water and add the wood chips—Preheat a medium-hot outside grill.
- Drain the wood chips and arrange them in an aluminum foil package with many holes. Close the lid and place the wood chip package on the grill's hottest area.
- Oil the grate where the rib racks will go after the chips have started to smoke. Place the rib racks on the greased grate. After removing the ribs from the foil—brush half of the barbecue sauce on the chicken. Close the cover and cook for 5–10 minutes, keeping an eye out for flare-ups. Turn the ribs over and baste with the leftover barbecue sauce.
- Close the cover and cook for another 5 to 10 minutes, keeping an eye out for flare-ups. Continue rotating and basting until the ribs are the color you want. Slice the rib racks into pieces and serve with more barbecue sauce on the side.
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