Keto Dry Rub Baby Back Ribs

Why This Is Strictly Keto

Pork ribs have no carbs at all. Where traditional barbecue rubs rely on brown sugar, this one gets its dark, crusty bark from paprika, garlic, onion and mustard powder — and the ribs are finished without a sugary sauce.

Ingredients

• 2 racks baby back pork ribs (about 4 lb total)
• 2 tablespoons olive oil

Dry rub

• 2 tablespoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons fine sea salt
• 1½ teaspoons freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard powder
• ½ teaspoon cayenne pepper (optional)

Instructions

1. Prep the oven and ribs: Heat the oven to 300°F (150°C). Pat the ribs dry and peel the thin membrane from the bone side (grip a corner with a paper towel and pull).

2. Make the rub: Stir all the rub ingredients together in a small bowl.

3. Season: Rub the ribs on both sides with olive oil, then press the spice rub generously over every surface.

4. Wrap and bake: Place each rack meat-side up on a large sheet of foil, seal into a tight packet, set on a rimmed baking sheet and bake for 2 hours.

5. Crisp the bark: Carefully open the foil, leaving the ribs on the sheet, and bake uncovered for 20–30 minutes more, until the surface is dark and slightly crisp.

6. Rest and slice: Rest for 10 minutes, then cut between the bones and serve.

Nutritional Info (per serving, approximate)

Tips

• Removing the membrane is what makes the ribs truly tender; do not skip it.
• Rub the ribs the night before and refrigerate for deeper flavor.
• The ribs are done when the meat has pulled back about ¼ inch from the ends of the bones.