Low-Carb Oven Pork Ribs with Barbecue Sauce
Ingredients
- 2 slabs baby back ribs (about 4-5 lbs)
- 2 tablespoons liquid hickory smoke (optional and to taste)
- â…” cup Swerve Brown sugar (about 130 grams)
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- ½ tablespoon chili powder
- 2 teaspoon ground black pepper
- 1 teaspoon chipotle powder (optional)
- 1 teaspoon cayenne pepper (optional)
- sugar free bbq sauce of choice (store bought or homemade)
Instructions
Preheat your oven to 275°F. Line the baking sheets with a lot of excess foil to wrap the ribs later. You will need 1 baking sheet per slab of ribs. Place the slabs in the center of the foil lined sheets.
Using a butter knife, slide your knife under the thin membrane. Wiggle it a bit, and be very careful! It’s slippery. Use paper towel to grab easier. Once you’re under there, it should be pretty easy to rip back the membrane. Removing the membrane will help us season the ribs more effectively. Plus, it makes them even more tender!
Add some liquid smoke to your ribs, which is an optional. If using, you will need roughly 1 tablespoon of liquid smoke per slab of ribs. In a bowl, mix together your brown sugar substitute and the rest of the spice mixture to make your dry rub. Massage the dry rub into both sides of the ribs.
Cover the ribs very well with foil. Wrap them in another layer. You want them to be well covered to hold in all the juices when cooking. Put the slabs meat side down on the baking sheet and bake for 2.5 hours.
After the ribs have cooked thru, brush both sides with BBQ sauce and place under the broiler on high for roughly 5-7 minutes. Afterwards, cut up the ribs, then dip in more bbq sauce if desired.
Leftovers will store in the fridge in an airtight container for up to 5 days.