BBQ BABY BACK RIBS
BBQ Baby Back Ribs
Hands On Time: 15 minutes
Total Time: 2.5 hours
Calories – 1216Kcal
Net Carbs – 2.6g
Protein – 95.2g
Fat – 91.4g
Who doesn’t love picking up a tender, juicy rib dripping in delicious BBQ sauce and biting into the fall-off-the-bone goodness?
These ribs combine a dry rub with a basting sauce for a flavor explosion that you’ll want to make again and again.
4 pounds of pork baby back ribs
1 teaspoon of garlic powder
2 teaspoons of onion powder
2 teaspoons of smoked paprika
1 teaspoon of salt
0.5 teaspoon of ground pepper
1 tablespoon of Sukrin Gold
0.5 teaspoon of cayenne pepper (optional)
2 tablespoons of olive oil
1 cup of Sugar-free BBQ sauce using Tagatesse Sugar-Free Ketchup
2 cloves of garlic, finely minced
1 tablespoon of olive oil
2 teaspoons of salt
1 tablespoon of coconut aminos
1 teaspoon of smoked paprika
0.5 teaspoon of cumin
2 tablespoons of Sukrin Syrup Gold
Pre-heat your oven to 350⁰ F, fan forced
Remove membrane (silver-skin) from the back of your ribs, if it is still intact.
(this allows for a more fall off the bone result)
Place all of the dry rub ingredients into a small bowl and whisk to combine well.
Line a deep oven tray with baking paper and lay your ribs in it.
Drizzle the olive oil over the ribs and rub all over.
Sprinkle half of the dry rub over the ribs and rub in.
Turn them over and repeat with the remaining rub.
Cover tray with tight foil and bake for 2 hours.
Combine all of the baste ingredients in a small bowl and remove the foil from your ribs.
Spread baste all over the ribs and increase the oven temperature to 400⁰ F
Bake for a further 15 minutes, uncovered.
You can broil them at the end to get extra caramelization, if desired.
Store wrapped or covered, in the fridge for up to five days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click here to view a PDF of this recipe!