Keto BBQ Ribs

Prepare the Ribs:

Remove the membrane from the back of the ribs. You can do this by using a butter knife to lift the membrane at one end and then pulling it off with a paper towel for better grip.

Rinse the ribs under cold water and pat them dry with paper towels.

Make the Dry Rub:

In a mixing bowl, combine the brown sugar substitute, paprika, garlic powder, onion powder, ground cumin, chili powder, black pepper, salt, and cayenne pepper. Mix well to create the dry rub.

Season the Ribs:

Generously rub the dry spice mixture over both sides of the ribs, ensuring they are well coated.

Wrap the seasoned ribs in plastic wrap and refrigerate for at least 1-2 hours, or overnight if possible, to allow the flavors to penetrate the meat.

Preheat the Grill:

Preheat your grill to medium-low heat (about 275°F to 300°F or 135°C to 149°C) for indirect grilling.

Grill the Ribs:

Place the ribs on the grill grate, bone-side down, away from the direct heat source. This is important for slow-cooking the ribs.

Close the grill lid and cook for approximately 2.5 to 3 hours. You can add some wood chips or chunks for a smoky flavor, if desired.

Check periodically to maintain a consistent temperature and to ensure the ribs are cooking evenly. You may also want to rotate them occasionally.

Baste with BBQ Sauce:

About 30 minutes before the ribs are done, baste them with the sugar-free BBQ sauce. You can do this several times, allowing each layer to caramelize and develop flavor.

Continue cooking until the ribs are tender and have reached an internal temperature of 190°F (88°C) for baby back ribs or 200°F (93°C) for spare ribs.

Rest and Serve:

Remove the ribs from the grill and let them rest for a few minutes.

Slice the ribs between the bones, and serve them hot with extra BBQ sauce on the side.