Beef Back Ribs Keto Style Food

BEEF BACK RIBS KETO STYLE

Steps:

• First of all, pour the beef bone broth inside the pressure cooker pot. Next, add the balsamic vinegar and place the bay leaf inside the pressure cooker. If you do not have bone broth on hand use chicken stock or just salted water as a substitute. Water will work in the same way as bone froth in the pressure cooker.
• Next place the wire rack inside the pressure cooker. It is important to use a wire rack inside of the pressure cooker to raise the beef back ribs up because you do not want them to get soggy.
• Place the lid on your electric pressure cooker. Next set the time for 20 minutes. Your pressure cooker will first heat and steam a little. When it reaches the correct temperature the pressure cooker will make a beep and be sealed. Next the countdown will start.
• Cook in the pressure cooker until the timer goes off. Allow the beef back ribs to release pressure inside the pressure cooker naturally. For this reason if your pressure cooker has a "keep warm" setting turn it off.
• Once the pressure has released, take the beef back ribs out of the pressure cooker.
• Place the Beef back ribs on a wire rack on top of a lined cookie sheet.
• Sprinkle salt on top of the beef back ribs.
• "Paint" the barbecue sauce on top of the ribs covering the top completely.
• Next, broil the beef back ribs in the oven for about 5 minutes watching closely. You want the sauce to heat up and cling to the ribs and caramelize on top of the keto beef back ribs rather than burn.
• Once the Keto Beef Back ribs have cooled sufficiently, slice and serve.

KETO BBQ RIBS

Steps:

• 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 about a 2-inch overhang on all sides.
• Pat the ribs dry using a paper towel and rub spice mixture into both sides of the ribs. Place rib racks, meaty side up, on the prepared baking sheet. Cover with more aluminum foil, and tightly crimp the edges. Refrigerate 8 to 24 hours.
• Preheat the oven to 225 degrees F (110 degrees C).
• Place the covered baking sheet on the center rack of the oven and bake for 4 hours. Remove from the oven and rest ribs for 10 minutes.
• Place the wood chips in a bowl and cover with water. Preheat an outdoor grill for medium heat.
• Drain wood chips and place in an aluminum foil packet; poke several holes in the packet. Place the wood chip packet on the hottest part of the grill and close the lid.
• When the chips are smoking, oil the grate where the rib racks will go. Remove ribs from foil and place rib racks on the oiled grate. Brush with 1/2 the barbecue sauce. Close the lid and grill for 5 to 10 minutes, monitoring closely for flare-ups. Turn ribs and baste the other side with the remaining barbecue sauce.
• Close the lid and grill, again monitoring for flare-ups, for an additional 5 to 10 minutes. Keep turning and basting until the ribs reach your desired color. Slice rib racks into portions and serve with additional barbecue sauce.