Ingredients
For the dry rub:
- 1 tablespoon smoked paprika
- ½ tablespoon sea salt
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard seed
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- ¼ teaspoon cayenne powder
For the ribs:
- 1 rack cut pork spareribs (4 tos 6 pounds)
For the Memphis-style “mop”:
- 1 cup apple cider vinegar
- ½ tablespoon reserved dry rub
- ¼ teaspoon liquid smoke (optional)
Nutrition Info Per Serving
Serving Size
8 ounce
Carbohydrates
3
g
Protein
69
g
Fat
55
g
Calories
800
When you need to refresh your bbq menu, turn to this delicious recipe for low carb memphis style ribs. With just a few ingredients, you can shake up your normal routine with this tasty memphis style ribs. Furthermore, it is a ideal choice for a keto lifestyle.
Instructions
- Place oven rack in center of oven. Preheat oven to 325 degrees F.
- Make the dry rub: In a small bowl, whisk together all dry rub ingredients until thoroughly combined. Set aside a ½ tablespoon of dry rub for the “mop.” Sprinkle remaining dry rub all over both sides of the rack of ribs coating all surfaces.
- In a small bowl, whisk together all dry rub ingredients until thoroughly combined. Set aside a ½ tablespoon of dry rub for the “mop.” Sprinkle remaining dry rub all over both sides of the rack of ribs coating all surfaces.
- Line a baking sheet with foil. Place a wire rack on to the foil-lined baking sheet. Position the rack of ribs bone side down above the wire rack (the concave should be facing down). Bake in center of the preheated oven for 2 ½ hours.
- While the ribs are in the oven, make the mop: In a small bowl, whisk together apple cider vinegar, reserved dry rub and liquid smoke (if using).
- Once the ribs have baked for 2 ½ hours, remove from the oven and brush with mop. Cover the ribs with foil to prevent them from drying out and return to oven for an additional 30 minutes.
- Let ribs rest for 5 to 10 minutes before slicing. Serve immediately.