KETO BARBECUE BABY BACK RIBS
Summertime is barbecue time. Smoke these ribs and reheat over the grill for a stress-free party.
Barbecue Baby Back Ribs
I grew up with a sincere love of barbecue. The Mother was a judge at the first Jack Daniels World Champion Invitational Barbecue Competition. From her, I learned to appreciate the subtle flavors that permeate the smoky goodness of well-prepared ribs. My dad’s original recipe for barbecue sauce is served in many restaurants. From Max, I learned the importance of balancing flavors that shine through after being cooked.
When we started eating keto, I bought several varieties of sugar free barbecue sauce to slather on ribs. None of them satisfied the craving for smoky, sweet, and tangy goodness. So, I started cooking. My recipe for Barbecue Baby Back Ribs uses my KetoLuxe Barbecue Seasoning Blend for depth of flavor and my KetoLuxe Sweet and Tangy Barbecue Sauce for the finishing touch. Gluten free, sugar free, and low carb, everyone I’ve served this to has asked for seconds.
Chefs and barbecue masters always skin ribs for tenderness. It is so easy to do. Chef Alexa uses a knife tip to start peeling.
Are you having a barbecue? Delight your family and friends with technique and flavor. Don’t be surprised if they secretly sign you up for a barbecue competition! I suggest serving my Pan-Charred Asparagus Salad or Mac(adamias) and Cheese recipes as side dishes for a gourmet barbecue meal.
Want to know more about skinning ribs? Watch my video for instructions.
Less than 5 minutes
1 rack Baby Back Ribs, skinned
4 ounces KetoLuxe Barbecue Seasoning Blend
10 ounces KetoLuxe Sweet and Tangy Barbecue Sauce
- Preheat your smoker or grill (for indirect heat) to 250°F.
- Rub rib rack with KetoLuxe Barbecue Seasoning Blend all over.
- Completely wrap rib rack in aluminum foil.
- Place in smoker or grill (covered) and cook for 2.5 hours.
- Open aluminum foil to make a cradle and continue to cook for 2.5 hours, basting every 20 minutes with KetoLuxe Sweet and Tangy Barbecue Sauce.
- Ribs are done when the meat begins to pull away from the bone.
- Chop slab into quarters and serve warm.
Don’t have access to a grill, cook following the same process in your oven. Just remember that the cooking time may be shorter.
You can cook these in advance and reheat on the grill later. That’s what is so great about them.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Sugar alcohols: 8 grams
Total carbs: 19 grams
Fiber: 9 grams
Fat: 66 grams
Protein: 46 grams
Sodium: 581 milligrams
Glycemic load: 1