Low-Carb Baby Back Ribs

Low-Carb Baby Back Ribs with Allulose Glaze

🍖 Servings: 4-6
⏳ Prep Time: 10 minutes
⏳ Cook Time: 2.5 – 3 hours

Ingredients:

For the Dry Rub:

• 2 racks baby back ribs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder (optional for heat)
• 1 tsp ground mustard
• ½ tsp cayenne pepper (optional)

For the Allulose BBQ Glaze:

• 1 cup tomato sauce (unsweetened)
• ⅓ cup Keystone Pantry Allulose
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp liquid smoke (optional)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ¼ tsp cinnamon (for depth of flavor)
• ¼ tsp xanthan gum (for thickness, optional)

Instructions:

1. Prep the Ribs

1. Preheat your oven to 275°F (135°C).
2. Remove the silver skin from the back of the ribs by sliding a knife under the membrane and pulling it off.
3. Mix all dry rub ingredients in a small bowl and generously coat both sides of the ribs.

2. Cook the Ribs

4. Wrap the ribs in aluminum foil and place them on a baking sheet.
5. Bake for 2.5 to 3 hours until the meat is tender and pulls away from the bone.

3. Make the Allulose BBQ Sauce

6. While the ribs are baking, combine all BBQ sauce ingredients in a saucepan over medium heat.
7. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning to taste.
8. If you want a thicker sauce, whisk in ¼ tsp xanthan gum and let it sit for a few minutes.

4. Glaze & Broil

9. Once the ribs are tender, remove them from the foil and brush with the allulose BBQ glaze.
10. Broil on high for 3-5 minutes, or grill over medium heat for 5-7 minutes, until caramelized and slightly charred.

5. Serve & Enjoy!

11. Let the ribs rest for 5 minutes before slicing. Serve with extra BBQ sauce and enjoy!

Nutritional Info (Per Serving, Approximate)

• Calories: 350
• Protein: 30g
• Fat: 25g
• Carbs: 4g
• Sugar: 1g (from natural ingredients, no added sugar)

This low-carb and sugar-free ribs recipe keeps all the smoky, tangy, and slightly sweet flavors while being keto-friendly.