Place the ribs, meat-side up, into a foil lined baking sheet. Cover the baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 …
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In the crockpot, cook for 8 hours low. Check every 45-60 minutes, add liquid if necessary (it probably won't be, but the amount of juice in the ribs does vary), and turn the ribs over. Open …
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Lay the baby back ribs on baking sheets. Set aside. Stir together the salt, paprika, onion powder, garlic powder, cumin and pepper in a small bowl. Spread this dry rub onto both sides of the ribs. Set aside. Add the water, vinegar, ketchup, Worcestershire sauce, and maple extract into the crock pot and stir until combined.
The trick to making this a low carb dinner is to choose sauces that are low in sugar or keto friendly. To make the ribs tender, we prefer to boil them in chicken or beef broth. Normally, apple juice is used, but for a low-carb variation, just use broth.
If you’re looking for an appetizer, you might want to try dipping the boneless pork ribs into a low carb, keto-approved Ranch Dressing or BBQ sauce. You’re not going to regret it! Ingredients: baby pork ribs, applesauce, gluten-free tamari sauce or coconut aminos, olive oil, fresh ginger, garlic, salt and pepper
Ingredients: boneless pork ribs, beef broth, sea salt, freshly ground pepper, smoked paprika, onion powder, garlic powder, cumin, cayenne pepper, low carb barbeque sauce (tomato sauce, butter, apple cider vinegar, liquid smoke, Worcestershire sauce, coconut sugar, garlic powder, sea salt and onion powder)