Easy Crispy Dry Rub Baked Pork Ribs
Who doesn’t love eating tasty and a little bit spicy slow cooked BBQ pork ribs? In this recipe, we will show you an easy way to marinate those ribs to make sure they are low carb and still delicious.
When choosing your meat, try going for organic and avoid completely frozen meat.
To make ribs juicier and more flavorful, marinade them in dry rub mixture for a night. In that way after the cooking, meat will easily come off the bones and making it more presentable to eat.
When you have about 40 minutes left in the oven add a bite-sized zucchini and bell pepper – the vegetables will absorb all aromas and will be a perfect side dish to serve with the ribs.
If you’ll have some leftovers, you can put them in a fridge and use later as a filling for egg or wraps such as these Pulled Pork Lettuce Wraps.
Note: If you want to keep the moisture and make it juicier, you can wrap the ribs in aluminum foil before baking. This traps in the fat and the steam released from the ribs which make it tender and juicy. For this particular dry rub ribs recipe, we prefer it dry and a little bit crispy.
Let’s Ketofy It!
Line a baking sheet with parchment paper and preheat your oven to 275°F.
Thoroughly mix all of the spices in a small bowl.
Dry the ribs of any excess liquid. Remove the membrane on the back side of the ribs. Coat the ribs in the spices until completely covered on each side.
Place the ribs on the baking tray and bake for 3 hours. For added crisp, grill each side for 3 minutes on high heat.
Watch how we made this here:
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