Low-Carb Baby Back Ribs with Allulose Glaze

Enjoy tender, smoky, and perfectly glazed baby back ribs without the sugar crash. This recipe uses Keystone Pantry Allulose to create a low-carb, keto-friendly BBQ glaze that caramelizes beautifully, giving you all the flavor of traditional ribs—without the added sugar.

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

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Ingredients & Why We Use Them

For the Dry Rub:

• 2 racks baby back ribs – The star of the dish, packed with protein and natural fats to keep it keto-friendly.

• 2 tbsp smoked paprika – Adds smoky depth without extra carbs.

• 1 tbsp garlic powder – Enhances flavor naturally. Garlic is low-carb and adds antioxidants.

• 1 tbsp onion powder – Provides savory flavor and aroma without sugar.

• 2 tsp salt – Essential for seasoning and bringing out the natural flavors.

• 1 tsp black pepper – Adds subtle heat and complexity.

• 1 tsp chili powder (optional) – For a mild kick, also low in carbs.

• 1 tsp ground mustard – Adds tangy warmth.

• ½ tsp cayenne pepper (optional) – A small amount of heat to balance the sweet glaze.

Why this rub works: This combination of spices enhances the natural flavor of the ribs while keeping carbs minimal. Unlike store-bought rubs, there’s no hidden sugar or fillers.

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For the Allulose BBQ Glaze:

• 1 cup unsweetened tomato sauce – Base for your BBQ flavor. Low in carbs, rich in vitamins.

• ⅓ cup Keystone Pantry Allulose – Provides sweetness without raising blood sugar. Allulose caramelizes just like sugar, perfect for glazing ribs.

• ¼ cup apple cider vinegar – Adds tang, helps balance the sweetness, and aids digestion.

• 2 tbsp Worcestershire sauce – Brings umami depth, enhancing the meaty flavor.

• 1 tbsp Dijon mustard – Adds slight tang and complexity.

• 1 tsp liquid smoke (optional) – Infuses smoky flavor if you’re not grilling.

• ½ tsp salt & ½ tsp black pepper – Season to taste.

• ½ tsp smoked paprika – Echoes the dry rub, layering flavors.

• ¼ tsp cinnamon – Adds subtle warmth and depth to the glaze.

• ¼ tsp xanthan gum (optional) – A keto-friendly thickener to achieve perfect glaze consistency.

Why this glaze works: Allulose allows you to achieve that sticky, caramelized BBQ finish without the sugar. Combined with spices and acid, it creates a rich, balanced sauce that complements the ribs beautifully.

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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 for a more tender bite.

3. Mix all dry rub ingredients and generously coat both sides of the ribs.

2. Cook the Ribs

1. Wrap the ribs in aluminum foil and place on a baking sheet.

2. Bake for 2.5 – 3 hours, until the meat is tender and pulls away from the bone.

3. Make the Allulose BBQ Sauce

1. Combine all glaze ingredients in a saucepan over medium heat.

2. Simmer for 10–15 minutes, stirring occasionally, until thickened.

3. For extra thickness, whisk in ¼ tsp xanthan gum and let sit a few minutes.

4. Glaze & Broil

1. Remove ribs from foil and brush generously with the glaze.

2. Broil on high for 3–5 minutes (or grill over medium heat for 5–7 minutes) until caramelized and slightly charred.

5. Serve & Enjoy

Let ribs rest for 5 minutes, slice, and serve with extra glaze.

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Nutritional Info (Approximate per Serving)

• Calories: 350

• Protein: 30g

• Fat: 25g

• Carbs: 4g

• Sugar: 1g

Keto & Low-Carb Benefits: This recipe is high in protein and fat while keeping carbs extremely low. Using allulose allows you to enjoy the sweetness and caramelization of BBQ sauce without spiking blood sugar, making it perfect for keto, low-carb, and sugar-conscious diets.

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FAQ

Q: Can I use other sweeteners instead of allulose?
A: You can use erythritol or monk fruit sweetener, but allulose caramelizes best for a sticky BBQ finish.

Q: Can I make this on the grill instead of the oven?
A: Yes! Cook ribs over indirect heat at low temperature, then finish over high heat after glazing.

Q: Can I prepare this in advance?
A: Absolutely! Ribs can be pre-cooked, refrigerated, and glazed/broiled right before serving.

Q: Is this recipe spicy?
A: Only if you include cayenne and chili powder. You can adjust or omit for a milder version.

Q: Can I double the recipe?
A: Yes, just adjust baking time slightly if your ribs are crowded.