Low-Carb BBQ Pork Ribs
Martina Slajerova- Ready in 10h
- 3 g net carbs
- 587 kcal
- Serves 4
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I was going through my recipes trying to find the best meal for the upcoming Father's Day. And because men need real food, pork ribs seemed to be the best option.
Not only they're keto-friendly, but they're also an effortless & delicious award for all Fathers! These BBQ Ribs go great with greens, grilled vegetables or my Low-carb French Fries!
Step-by-step
Prepare the ribs the night before (or at least a couple of hours in advance). First, chop them into pieces.
Prepare the marinade. Place all other ingredients in a blender and pulse until smooth.
Cover the ribs in the prepared marinade and place them in the fridge overnight (or at least a few hours).
Preheat the oven to medium-low 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Cover with a baking foil, place the marinated ribs in the oven and cook slowly for 2 hours and 30 minutes.
After 2 hours and 30 minutes, remove the foil and cook for 15 minutes.
When the ribs are cooked, turn the oven off and take them out. You can also half-open the oven and leave the ribs in until you're ready to eat. You can serve them with BBQ sauce or sugar-free ketchup. If you have trouble finding a good low-carb BBQ sauce, try Spicy Chocolate BBQ Sauce.
Recipe
Low-Carb BBQ Pork Ribs
★★★★☆4.1Deliciously tender and juicy roasted pork ribs marinated in fragrant spices and then baked to perfection. The ...
- Hands on
- 15m
- Overall
- 10h
- Servings
- 4
- 3 g
- Net carbs
- 38.9 g
- Protein
- 46.5 g
- Fat
- 587
- kcal
Ingredients makes 4 servings
Instructions
Prepare the ribs the night before (or at least a couple of hours in advance). First, chop them into pieces.
Prepare the marinade. Place all other ingredients in a blender and pulse until smooth.
Cover the ribs in the prepared marinade and place them in the fridge overnight (or at least a few hours).
Preheat the oven to medium-low 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Cover with a baking foil, place the marinated ribs in the oven and cook slowly for 2 hours and 30 minutes.
After 2 hours and 30 minutes, remove the foil and cook for 15 minutes.
When the ribs are cooked, turn the oven off and take them out. You can also half-open the oven and leave the ribs in until you're ready to eat. You can serve them with BBQ sauce or sugar-free ketchup. If you have trouble finding a good low-carb BBQ sauce, try Spicy Chocolate BBQ Sauce.
Nutrition per serving, about 4 ribs
Carbs 2%Protein 27%Fat 71% of calories
- Net carbs
- 3 g
- Total carbs
- 4.1 g
- Fiber
- 1.1 g
- Sugars
- 1.3 g
- Protein
- 38.9 g
- Fat
- 46.5 g
- Saturated fat
- 13.5 g
- Calories
- 587 kcal
- Sodium
- 778 mg · 33.8% RDA
- Magnesium
- 40 mg · 10% RDA
- Potassium
- 590 mg · 29.5% EMR
Nutrition by ingredient
| Per about 4 ribs | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Pork, fresh, backribs, separable lean and fat, raw | 0 g | 38.1 g | 32.7 g | 448 |
| Shallot, fresh | 2 g | 0.4 g | 0 g | 11 |
| Garlic, fresh | 0.5 g | 0.1 g | 0 g | 2 |
| Cumin, spices | 0.2 g | 0.1 g | 0.1 g | 2 |
| Paprika, spices | 0.1 g | 0.1 g | 0.1 g | 2 |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) | 0.1 g | 0.1 g | 0.1 g | 2 |
| Olive oil, extra virgin | 0 g | 0 g | 13.5 g | 119 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0.1 g | 0 g | 0 g | 1 |
| Total | 3 g | 38.9 g | 46.5 g | 587 |
Serving size about 4 ribs
- Gluten free
- Dairy free
- Egg free
- Nut free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
Goes well with
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Comments & ratings (27)
Nice basic recipe and good flavor without using BBQ sauce. I did as another reviewer and cooked in a crockpot, 2 hours high and 4 hours low, as it’s over 100 degrees daily where I live and didn’t want the oven on. The flavor with the marinade is subtle, for more pow finish them with a sauce under the broiler, again as the recipe lists.
Thank you Kim, I'm glad you enjoyed!
This was absolutely disgusting. I followed every step to the letter and now my evening is ruined.
If I had any recourse available to make you pay me back for the meat I wasted, I would absolutely do it. I'll think twice before trusting these recipes, from now on..
Inedible. Repulsive.
Dear Blake, I don't know what went wrong or why you didn't like it because you didn't mention anything specific. No one else had any issues so I can just assume it wasn't to your taste. If only I got paid for all the time wasted by replying to comments that add absolutely no value to my readers, well I'd be a millionaire.
There is something wrong with this recipe. 2.5 hours at 340? The ribs came out so dry they were inedible. Hard as a rock. Horrible. Even my husband wouldn’t eat them and he’ll eat anything.
Hi Carrie, the heat isn't high at all, it's medium-low 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) - maybe you used the wrong conversion or setting for conventional instead of fan assisted? Did you cover them with the foil as instructed?
That seems a very short time (60-75 min) at such a low temp (170)...?
Daisy you are absolutely right! This recipe was re-tested and adjusted by one of our recipe developers but I just realised it hasn't been updated - it is now!
Thanks so much this is fantastic to be able to get the recipes
Much better to enjoy them
I have be cooking these recepies for 2 weeks. Preparing them first and having them in my fridge has stopped the temptation of eating something i shouldn't
Your blog has given me access to what i need to be successful in achieving my goal, and the modervation to continue
Thanks
Trish
Trish, thank you so much for your kind words!❤️
What is the serving size used for your calculations?
Hi Michelle, the recipe makes 4 servings so it is one quarter of this recipe. I hope this helps!
Is it 1.8lbs total for the ribs? Or is each of the pieces 1.8lb for a total of 3.6?
Hi Car, the 800 g is the net weight of meat only so the total weight with bones will be about double (1.6 kg) - I'll fix it now, thank you!
Hi Martini,
love your ribs recipe but how can I make them sweet instead of savory?
What can I use to do this?
Thanks in advance!!
Thank you Teresa! You can add Erythritol or stevia in the rub or use the BBQ sauce (link in the ingredient list) that contains some sweetener 😊
I put these in the slow cooker (on high for 2 hours, then low for 4), and they fell off the bone! Absolutely delicious!! Thank you for sharing! 😊
Thank you, glad you liked my recipe! 😊
What if I can't find shallot? Can I substitute onions? or would that change the taste altogether?
Yes, you can use any types of onion instead (white, red, brown) - it will not affect the taste 😊
I prepared the recipe this weekend and it was simply excellent. I cheated and added some fresh gingerroot. Good move on my part. My guests enjoyed it. I served it with some grilled vegetables.
That's awesome! Glad you liked it Micheline! 😊
Hey, there is no calorie count in the recipe. Can you provide please?
Hi Marylin - sorry for the late reply, I haven't seen your comment. There is calorie count in the table (586 kcal). Hope this helps 😊
Simply perfect! I love recipes below 5 g of net carbs and made this last weekend. It was very hard not no eat it all in one go... 😊
Thanks Maggie, it's a popular meal in my house, too 😊
I'm doing RIBS for Father's Day!!!