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These sweet, spicy ribs make a nice meal year-round. You can toss them on the grill in the warmer weather for backyard barbecues and picnics, or cook them in the oven during the colder months for a satisfying taste of summer.

Yield: 8 servings

Serving size: 6 ounces

Ingredients:

  • 3 lb boneless pork loin ribs

Ingredients for the dry rub:

  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. smoked paprika
  • 1/4 tsp. chipotle powder
  • 1/2 tsp. dried basil
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Ingredients for the BBQ sauce:

  • 6 oz tomato paste
  • 1 tsp garlic powder
  • 1 tsp. onion powder
  • 1/8 tsp. chipotle powder
  • 1/4 tsp. dried basil
  • 1/4 tsp. cinnamon
  • 1/2 tsp. apple cider vinegar
  • 2 tbsp. natural, non-GMO granular erythritol
  • 1 cup water
  • pinch of allspice
  • salt & pepper to taste

Directions:

  1. Place the ribs on a baking sheet, and set aside.
  2. Add the ingredients for the dry rub into a small bowl. Mix well to evenly combine.
  3. Sprinkle the dry rub over all surfaces of the ribs, and gently rub them into the meat.
  4. Cover the baking pan with plastic wrap or foil, and place the ribs into the refrigerator to marinate for 2-5 hours, or overnight if you like.
  5. In another bowl combine all the ingredients for the BBQ sauce. Cover and place into the refrigerator until needed.
  6. When the meat is finished marinating, remove it from the refrigerator.
  7. To barbecue the ribs remove them from the baking sheet and place them directly over a low flame on the grill. Cook them for about 40-60 minutes until they are tender and cooked through to an internal temperature of 145° F. During the last 10-15 minutes of cooking, brush the ribs liberally with the BBQ sauce. Remove from the grill and serve immediately.
  8. To cook the ribs in the oven remove them from the baking sheet and place them into a large foil lined roasting pan. Cover them and cook them for about 40-60 minutes, until they are tender and cooked through to an internal temperature of 145° F. During the last 10-15 minutes of cooking, uncover the ribs and brush them liberally with the BBQ sauce. Allow them to finish cooking uncovered, and serve immediately.
5 Net Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.