Amazing Low Carb Oven Barbecue Ribs are falling off the bone juicy from a sweet and spicy low carb dry rub and slow oven cooking!
Baby back ribs are the gold standard of ribs at our house. We don’t have them that often, usually when the weather turns cool. They take a little time and effort to make and I try to get every bit of flavor out of the meat and bones. A dry rub is what you need for that, then slow oven cooking. You know you have done it right when you a pick up a rib and see the meat just start to fall off the bone.
The biggest challenge to making these ribs the low carb way is the rub. It needs to be complex, but also sweet. Thank you low carb brown sugar! The kind I use is made with erythritol, which is not as sweet as regular sugar. For more sweetness, I used a little more erythritol than I would with a regular brown sugar dry rub.
DOES IT MAKE A DIFFERENCE WHAT KIND OF RIBS I USE? WHAT ARE BABY BACK, ST. LOUIS STYLE AND PORK SPARERIBS?
Pork ribs are delicious no matter what cut you use. They are hugely popular in Western and Asian cooking, and are usually served with the bone in. The size, taste and texture of your ribs depends on where the ribs originate. The dish you are making should be the guide to what kind of rib cut to use. All three types are great for BBQ, roasting and slow cooking.
Back ribs come from the blade and center section of the pork loin (between the shoulder and the back legs) which has the most tender cuts of meat. They are called “baby” back ribs because they are smaller than regular spareribs. Baby back ribs are also known for the meaty portion between the bones. A rack will weigh from 1 1/2 to 1 3/4 pounds.
Spareribs come from the belly section and are known for their amazing pork taste. They are the least meaty, but have so much flavor! Spareribs are also larger and heavier than back ribs.
St. Louis Style are pork ribs with the sternum bone, rib tips and cartilage removed to create a flat, rectangular rack. They are the best for recipes requiring pan browning because the bones are generally flat.
PRO TIPS FOR MAKING AMAZING LOW CARB OVEN BARBECUE RIBS:
- Look for meaty bones with a modest amount of fat. For ease, ask the butcher to remove the membrane (tough, white tissue on bone side of ribs).
- Removing the membrane yourself is simple: turn ribs so the bone side is facing up, slide a knife tip under the edge of the white membrane that covers the back of the rib bones. Get one edge up, grab with a cloth or paper towel and rip it off hopefully in one piece.
- Use your fingers to work the dry rub into the meat, both front and back. Get the meat between the bone ends too.
- This recipe was tested using baby back ribs. Spareribs are larger and heavier and may require longer oven cooking time.
AMAZING LOW CARB OVEN BARBECUE RIBS
Amazing Low Carb Oven Barbecue Ribs
- Preheat the oven to 300° F
- Remove the tough membrane from the back of the ribs. The easiest way is to get one end started with a sharp knife, grip the membrane tightly with paper towel, and tear completely off. Rinse and dry the ribs thoroughly.
- Using a large baking pan, place the ribs on a large sheet of heavy duty foil, or two large sheets of regular foil with seam folded over.
- Using the rub, apply 1/2 to the meaty side of the ribs, rubbing into the meat. Turn the slab over, meaty side down, and apply the other 1/2 of the rub to the bone side. Rub all over, including the sides and bones of the ribs.
- Place a second sheet of heavy duty foil on top of the ribs, and fold the top and bottom foil into a packet around the ribs. Place into preheated oven and bake for 2 hours, or until the meat is pulling away from the bone.
- Open up the foil and carefully (ribs are HOT!)cut the ribs into serving size pieces. Cover one side of the ribs with BBQ Sauce (optional) or baste with pan drippings, and place uncovered back in the oven for 10 minutes.
- Remove the ribs from the oven, turn the ribs over on the baking pan, coat second side with BBQ Sauce (optional) or baste with drippings, and place uncovered back in the oven for a final 10 minutes.
- Let ribs stand 5 minutes. Serve hot.