Oven-Baked Keto Juicy Ribs
These delicious oven-baked keto juicy ribs recipe is the perfect and easy way to make flavorful, and great-tasting pork ribs in your oven.
JUICY KETO RIBS – OVEN BAKED RECIPE by Kim Hardesty
Oven-baked keto juicy ribs are very easy to make without following complicated methods.
How To Bake Ribs In The Oven:
- Remove the sheath from the back (bone side) of the ribs.
- Lay the oiled and seasoned rack of ribs on a sheet pan.
- Cover them with foil.
- Bake in a 275 F preheated oven for 2 – 2 1/2 hours until tender.
- Brush the ribs with your favorite barbecue sauce.
NOTE: When using a convection oven, remember to lower your oven temperature by 25 degrees if your oven doesn’t do it automatically.
FINISH UNDER THE BROILER OR FINISH ON THE GRILL:
After cooking, slather the barbecue sauce on the rack of ribs and finish under the broiler or on the grill. This step caramelizes the sauce. When the sauce caramelizes, it tightens up a bit, giving it that sticky, finger-licking texture that makes these ribs so delicious.
Whether you grill or broil is up to you. The grill imparts a smoky flavor, but finishing under the broiler is easy, especially if you don’t own a grill.
WHAT STYLE OF RIBS SHOULD WE USE IN THE OVEN?
For a great BBQ rib style, prefer baked pork ribs. Baby back ribs are best because they are a little leaner and have more meat. And because they are cooked low and slow, oven-baked baby back ribs come out tender and juicy. They typically cost a little more.
HOW MANY RIBS PER PERSON?
Each rack of baby back ribs has approximately 12 ribs and will feed 3 people at 4 ribs per person. If serving other meats, it’s customary to serve two ribs per person.
Other recipes you might like to try: Chicken Breast Air Fryer, Easy and Quick Carne Asada, Peanutty Quinoa Bowls Baked Tofu
Oven-Baked Keto Juicy Ribs
large sheet pan
- 2 full racks baby back ribs
- 2 tbsp olive oil, divided
- 2 tbsp BBQ dry rub for chicken and pork (or your favorite)
- salt and pepper
- 1/2 cup keto BBQ sauce (or your favorite)
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.
For Keto Dry 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.
For Sauced Keto Ribs:
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
Calories 445kcal | Carbohydrates 3.39g | Protein 37g | Fat 32.5g | Saturated Fat 11g | Cholesterol 134mg | Sodium 582mg | Potassium 467mg | Fiber 0.6g | Sugar 0.79g | Vitamin A 40IU | Calcium 59mg | Iron 1.4mg
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