Low-Carb Oven Pork Ribs with Barbecue Sauce

by KetoDietApp.com

Step 1Prepare 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).

Step 2In 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).

Step 3Place in a baking tray, cover with a cling film and refrigerate for at least 2 hours or overnight.

Step 4When 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.

Step 5Meanwhile, 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.

Step 6After 2 hours remove the lid (or aluminium foil) and brush with the prepared barbecue sauce. Reserve some sauce for serving.

Step 7Place 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.

Step 8Serve 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.