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Give this Low Carb Rib Rub recipe a try for insanely flavourful ribs with a mild kick!
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Keto Rib Rub

Give this Keto Rib Rub recipe a try for insanely flavourful ribs with a mild kick!
Course Main Course
Cuisine Canadian, Low Carb
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4 people
Calories 839kcal
Author Aleta

Ingredients

  • 3 lbs pork ribs

Rib Rub

  • 1.5 tbsp chilli powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cumin
  • 1/4-1 tsp cayenne powder *see notes
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 2 tbsp golden monk fruit sweetener

Instructions

Equipment

Directions

  • Toss all ingredients in a bowl and mix. That's it! Now it's time to cook those ribs. Listed below are oven and slow cooker instructions, however, if you prefer the Instant Pot, check out this Instant Pot Low Carb Ribs recipe.

Slow Cooker

  • Cut the ribs into sections that will fit well in the slow cooker. Turn them over and slice gashes in the membrane of the back of the racks to allow the rib rub to penetrate better. Cover the front, back and edges of the ribs with the Keto Rib Rub, using the entire batch.
  • Place the ribs inside the slow cooker and cook on low for 5-6 hours. To sauce up those drool worthy ribs, you can either drench the ribs with sauce an hour before they are ready, or, once they are ready, gently place them on a foil lined baking sheet, smother with sauce and then either broil on low until the sauce has caramelized, or barbecue for five minutes.

Oven Baked

  • Line a baking sheet with tin foil, spray with cooking oil and heat the oven to 250°. Turn the ribs over and slice gashes in the membrane of the back of the racks to allow the rub to penetrate better. 
  • Massage the entire batch of Keto Rib Rub into the ribs, covering the front, backs and edges. Lay on the baking sheet and bake for 4-5 hours. Smother with your favourite sauce and either broil on low until the sauce has caramelized, or barbecue for five minutes.

Notes

  • Adjust the amount of cayenne you add depending on the spice level you like. I like only a little spice so I add 1/2 tsp. 
  • Be sure to remove the membrane from the back side of your ribs before covering with the rub. Depending on the butcher, this is often removed before the ribs are sold. Not sure what the membrane looks like? Check out this video.
  • This recipe makes enough for two racks of ribs. It can be divided in half, if you only need enough for one rack, or doubled if you are making enough for a big backyard cookout. Try any leftover rub on chicken wings!
  • Homemade rub is an excellent gift idea. I like to make a huge batch during the holidays, pack them into individual jars and then gift them away to family and friends - they are always a huge hit!
 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre ( 1.6g ) and sugar alcohols ( 4g ) from the total carbs to get 2.6 g net carbs per 1/2 lb pork ribs. Nutrition facts do not include sauce.

Nutrition

Serving: 0.5lb | Calories: 839kcal | Carbohydrates: 8.2g | Protein: 48.4g | Fat: 70.6g | Sodium: 1045mg | Fiber: 1.6g | Sugar Alcohols: 4g | Net Carbs: 2.6g