My goodness, who doesn’t love ribs?! I have ordered them many times without the sauce at restaurants, because their sauces tend to have a lot of undesirables in it – like sugar, gluten and PUFA oils. They look at me strange, but I tell you, they are still fantastic to eat!
Now you can make saucy ribs at home using low carb and gluten free ingredients. You could even substitute any Primal Kitchen steak sauce and skip recreating one!
For the Ribs:
1 rack of ribs, fat trimmed, and membrane removed
1/2 Tbsp garlic powder
1/2 Tbsp chili powder
1 tsp salt
1 tsp pepper
For the Sauce:
1 Tbsp Primal Kitchen Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
2 tsp liquid smoke
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp cayenne powder
Keto sweetener: 1/2 tsp liquid stevia
1️⃣ Rinse ribs with water and pat dry. Put a large sheet of tin foil on the counter. If it’s not wide enough, layer another one wide enough that you can tent the rib rack.
2️⃣ Lay the ribs bone side up and remove the membrane by sliding a knife underneath the membrane between the bones. Once it’s loosened you can peel it all off.
3️⃣ Combine the rib seasoning in a small dish, and then season the rack of ribs on both sides. Loosely wrap the ribs with the tinfoil forming a “tent” so the sides aren’t touching the ribs and seal closed at the top.
4️⃣ Heat grill to 250-300 ºF. Place the tinfoil tent onto the grill. You want to keep the temperature right around 250-300. Let cook for 2 hours.
5️⃣ Carefully open the tinfoil tent and brush liberally with BBQ sauce. Gently close tent again, it does not need to be sealed again. Let cook for an additional 1/2 hour until BBQ looks caramelized and like a glaze on the ribs.
6️⃣ Ribs are done cooking when the meat has shrunk, and 1/4 inch of the bone is exposed at the thinner end of the ribs. Remove from grill and let rest for 15 minutes in the foil prior to slicing.
7️⃣ Slice by cutting between the bones, add additional BBQ if you desire, and enjoy!
📸 credit & recipe: marksdailyapple.com
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