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These are the best pork ribs if you want maximum flavor with minimum prep time!
These pork ribs are first marinated in spices, then baked using a low temperature setting until fall apart tender. Finally they are brushed with our popular Spicy Chocolate BBQ Sauce and broiled on high for the perfect sweet & spicy, finger-licking good ribs!
This is the perfect recipe for any special occasion including Father's Day, family gatherings and summer barbecues with friends. They will also make a great low-carb option at the upcoming Fourth of July celebrations!
Sides to Serve with Pork Ribs
There are plenty of side salads, roasted veggies and other low-carb options that will go well with pork ribs. Here are some of our favorites:
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Hands-on Overall
Serving size about 4 ribs
Nutritional values (per about 4 ribs)
Net carbs5.2 grams
Protein39.8 grams
Fat44.4 grams
Calories581 kcal
Calories from carbs 4%, protein 27%, fat 69%
Total carbs7.9 gramsFiber2.6 gramsSugars1.9 gramsSaturated fat15 gramsSodium1,211 mg(53% RDA)Magnesium57 mg(14% RDA)Potassium728 mg(36% EMR)
Ingredients (makes 4 servings)
- 2 large racks of pork ribs (1.6 kg/ 3.5 lb)
- 2 tbsp avocado oil or olive oil (30 ml)
- 1 tbsp onion granules or 1 1/2 tsp onion powder
- 1 1/2 tsp garlic granules or 3/4 tsp garlic powder
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper
- Optional: 1/2 tsp cayenne pepper for extra heat
- 1 cup Spicy Chocolate BBQ Sauce (240 ml/ 8 fl oz)
Instructions
- Prepare the ribs the night before (or at least a couple of hours in advance). Peel off the membrane on the bottom of the ribs (it's not necessary but they will be easier to separate and eat). Brush the ribs with avocado oil (or olive oil).
- In a small bowl, mix all of the spices. Rub into the ribs from all sides.
Note: If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only. Two rack of pork ribs (1.6 kg/ 3.5 lb) will yield about 50% meat (800 g/ 1.75 lbs).
- Place in a baking tray, cover with a cling film and refrigerate for at least 2 hours or overnight.
- When ready to bake, remove from the fridge. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Cover the tray with a lid or a piece of aluminium foil and bake for 2 hours.
- Meanwhile, prepare the Spicy Chocolate BBQ Sauce. You can leave it unsweetened or add sweetener to taste. A tablespoon or up to about 1/2 cup or Allulose syrup or granulated Allulose are highly recommended as they are the closest to sugar and will be best for sweet and sticky barbecue sauce. Store any leftover sauce in the fridge in a sealed jar for up to a month.
- After 2 hours remove the lid (or aluminium foil) and brush with the prepared barbecue sauce. Reserve some sauce for serving.
- Place back in the oven and broil on high (or bake at maximum temperature setting) for about 5 minutes. Remove from the oven and let the ribs cool down slightly before cutting and serving.
- Serve with side salads or low-carb fries (see recipe tips above), and the reserved barbecue sauce. To store, refrigerate for up to 4 days and reheat before serving.
Oven Pork Ribs with BBQ Sauce
Step by Step
Ingredients
- 2 large racks of pork ribs (1.6 kg/ 3.5 lb)
- 2 tbsp avocado oil or olive oil (30 ml)
- 1 tbsp onion granules or 1 1/2 tsp onion powder
- 1 1/2 tsp garlic granules or 3/4 tsp garlic powder
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper
- Optional: 1/2 tsp cayenne pepper for extra heat
- 1 cup Spicy Chocolate BBQ Sauce (240 ml/ 8 fl oz)
Instructions
- Prepare the ribs the night before (or at least a couple of hours in advance). Peel off the membrane on the bottom of the ribs (it's not necessary but they will be easier to separate and eat). Brush the ribs with avocado oil (or olive oil).
- In a small bowl, mix all of the spices. Rub into the ribs from all sides.
Note: If you're viewing this recipe from the KetoDiet app, you will see net weight per edible parts (meat) only. Two rack of pork ribs (1.6 kg/ 3.5 lb) will yield about 50% meat (800 g/ 1.75 lbs).
- Place in a baking tray, cover with a cling film and refrigerate for at least 2 hours or overnight.
- When ready to bake, remove from the fridge. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Cover the tray with a lid or a piece of aluminium foil and bake for 2 hours.
- Meanwhile, prepare the Spicy Chocolate BBQ Sauce. You can leave it unsweetened or add sweetener to taste. A tablespoon or up to about 1/2 cup or Allulose syrup or granulated Allulose are highly recommended as they are the closest to sugar and will be best for sweet and sticky barbecue sauce. Store any leftover sauce in the fridge in a sealed jar for up to a month.
- After 2 hours remove the lid (or aluminium foil) and brush with the prepared barbecue sauce. Reserve some sauce for serving.
- Place back in the oven and broil on high (or bake at maximum temperature setting) for about 5 minutes. Remove from the oven and let the ribs cool down slightly before cutting and serving.
- Serve with side salads or low-carb fries (see recipe tips above), and the reserved barbecue sauce. To store, refrigerate for up to 4 days and reheat before serving.
Nutrition (per serving, about 4 ribs)
Calories581kcal
Net Carbs5.2g
Carbohydrates7.9g
Protein39.8g
Fat44.4g
Saturated Fat15g
Fiber2.6g
Sugar1.9g
Sodium1,211mg
Magnesium57mg
Potassium728mg
Detailed nutritional breakdown (per about 4 ribs)
| Total per about 4 ribs |
| 5.2 g | 39.8 g | 44.4 g | 581 kcal |
| Pork, fresh, backribs, separable lean and fat, raw |
| 0 g | 38.1 g | 32.7 g | 448 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 7 g | 62 kcal |
| Onion powder, spices |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Garlic powder, spices |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Paprika, spices |
| 0.2 g | 0.2 g | 0.1 g | 3 kcal |
| Cumin, ground |
| 0.3 g | 0.2 g | 0.2 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Spicy chocolate BBQ sauce |
| 3.5 g | 1.1 g | 4.3 g | 58 kcal |
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