Keto Bbq Ribs Food

FALL OFF THE BONE KETO BAKED RIBS RECIPE

Steps:

• Preheat oven to 275 F (135 C) - if your oven doesn't go to down to this low, then turn it to the lowest temperature it'll go.
• Rub salt and pepper over the ribs and wrap up tightly with foil. Place the package onto a baking tray and bake on the low temperature in the oven for 3 hours.
• In a blender, blend the applesauce, tamari sauce, olive oil, garlic and ginger together until a puree forms.
• After 3 hours, remove the ribs from the oven and turn up the heat in the oven to 450 F (230 C) or as high as your oven will go.
• Carefully open up the foil so that the ribs are just sitting on top of the foil. Using a brush, cover the ribs with the marinade. Place back in the oven for 5-10 minutes until the ribs becomes sticky with the marinade.

KETO BBQ SAUCE - SWEET & LOW CARB WITH A SMOKEY FLAVOR

Steps:

• Combine all ingredients in a saucepan.
• Place on stove over medium heat and lightly simmer for 5 minutes.
• Allow to cool and jar or put in a serving dish

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

KETO BARBECUE DRY RUB RIBS

Steps:

• Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil.
• Remove the thin membrane from the back, or concave side, of the ribs. Start by slicing into the membrane with a sharp knife, then pull the skin away from the ribs. Place the ribs on the lined baking sheet.
• Brush the olive oil evenly over the ribs. Pour the dry rub over the ribs and work it evenly onto both sides.
• Bake until the ribs are tender and juicy on the inside and nice and crispy on the outside, about 2 1/2 hours. Store leftovers in the refrigerator for up to 1 week.

JUICY KETO OVEN BAKED RIBS RECIPE

Steps:

• Remove the skin off the back (bone side) of each rack of ribs: Using a thin paring knife (or flathead screwdriver), slide it under the clear membrane over one of the bones. Lift up to separate and pull-off with your fingers or with a paper towel. It comes off in sheets and takes a little time. Be patient.
• Line a large sheet pan with aluminum foil. Preheat oven to 275 F and move rack to middle position.
• Dry the ribs with paper towels and rub olive oil on both sides of ribs, 1/2 tbsp per side. Season the back of the ribs with salt and pepper, then apply 1/2 tbsp of the dry rub and massage into the ribs. Flip the racks over and repeat on the meat side.
• Cover the ribs with foil, sealing around the outside rim of the baking sheet, and cook 2 - 2 1/2 hours or until the tines of a fork slide easily between the ribs.
• Remove the foil cover and place the ribs on a rack fitted into the sheet pan. Sprinkle more salt and pepper and dry rub over the ribs and cook an additional 20-30 minutes uncovered.
• Turn the broiler to high and place the oven rack to the closest position. Remove the foil cover and flip the ribs bone side up. Slather the back of the ribs with bbq sauce, approximately 2 tbsp each. Place the ribs under the broiler for 3-5 minutes or until the sauce begins to darken in spots. The time will depend on your oven broiler. Remove the ribs from the oven, flip them over and repeat.
• Serve 4 ribs per person. Net Carbs per 4 ribs with ingredient amounts stated: 2.79g net carbs

KETO BBQ DRY RUB - BEST FOR RIBS, BRISKET & PORK

Steps:

• Place all ingredients into a small bowl.
• Mix well.
• Store in an airtight jar.

KETO RIB RUB

Steps:

• Small Bowl
• Slow Cooker
• Toss all ingredients in a bowl and mix. That's it! Now it's time to cook those ribs. Listed below are oven and slow cooker instructions, however, if you prefer the Instant Pot, check out this Instant Pot Low Carb Ribs recipe.
• Cut the ribs into sections that will fit well in the slow cooker. Turn them over and slice gashes in the membrane of the back of the racks to allow the rib rub to penetrate better. Cover the front, back and edges of the ribs with the Keto Rib Rub, using the entire batch.
• Place the ribs inside the slow cooker and cook on low for 5-6 hours. To sauce up those drool worthy ribs, you can either drench the ribs with sauce an hour before they are ready, or, once they are ready, gently place them on a foil lined baking sheet, smother with sauce and then either broil on low until the sauce has caramelized, or barbecue for five minutes.
• Line a baking sheet with tin foil, spray with cooking oil and heat the oven to 250°. Turn the ribs over and slice gashes in the membrane of the back of the racks to allow the rub to penetrate better.
• Massage the entire batch of Keto Rib Rub into the ribs, covering the front, backs and edges. Lay on the baking sheet and bake for 4-5 hours. Smother with your favourite sauce and either broil on low until the sauce has caramelized, or barbecue for five minutes.

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.

KETO RIBS

Steps:

• Remove the membrane from the back of the ribs and cut each rack of ribs in half so that they fit easily in the slow cooker.
• In a small bowl, whisk together the paprika, brown sugar substitute, salt, pepper, garlic powder, onion powder, and parsley.
• Sprinkle the dry rub over each side of the ribs and use your hands to press it into the meat.
• Add the apple cider vinegar to the bottom of a slow cooker along with 2 tablespoons of water. Place the ribs in the slow cooker.
• Cook, covered, on high for 4 hours or low for 8 hours.
• When ribs are tender but not falling apart, carefully remove them from the slow cooker to a large baking sheet. Brush with barbecue sauce.
• Place under the broiler until the sauce has thickened and begun to caramelize, about 5 minutes.
• Let rest for 5 minutes before serving.