I may not be the master of BBQ, but I must admit, these ribs may be coming for all the crowned BBQ kings and queens out there! Now I know the ingredient list may be a little long, but I promise they are all spices you already have in your cabinets. The key to these ribs is patience: They need to be cooked for a couple of hours, but the end result is well worth the wait.
6
Fat: 17.3 g
Carbs: 7.5 g
Net carbs: 7 g
Protein: 40.3 g
Fiber: 0.5 g
2½ lbs (1.1 kg) pork ribs
1½ tsp (3 g) paprika
1 tsp sea salt
1 tsp black pepper
½ tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
¼ tsp ground cumin
2 tbsp (30 ml) olive oil
¼ cup (60 ml) no-sugar-added BBQ sauce
2 tbsp (30 ml) coconut aminos
1 tsp apple cider vinegar
Preheat the oven to 350°F (175°C, or gas mark 4).
Peel off the tough membrane that covers the bone side of the ribs. Place the ribs on a sheet pan lined with aluminum foil.
Combine the paprika, salt, black pepper, cayenne pepper, onion powder, garlic powder and cumin in a bowl. Sprinkle the spice mixture all over both sides of the ribs. Drizzle 1 tablespoon (15 ml) of olive oil on each side and rub the spice mixture all over the ribs. Cover the ribs with foil and roast them for 2 hours.
In the meantime, mix the BBQ sauce, coconut aminos and apple cider vinegar together. Set it aside.
Remove the ribs from the oven, uncover and brush the BBQ sauce mixture all over the ribs. Turn the oven to broil and return the ribs to the oven, uncovered. Broil for 5 to 7 minutes.
Remove the ribs from the oven and let them rest for 7 to 10 minutes before serving.