For the Brine
- 1/4 cup Sea Salt
- 7 cups water
- 1 Bay Leaf
- 1 tsp Whole Peppercorns
- 4 cups Ice
For the Ribs
- 1 Rack (2-3 lbs) Pork Ribshalved
- 1 tbsp Canola Oil
- 1tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
For the BBQ Sauce
- 3/4 cup BBQ Sauce
- 1/4 cup Cilantroroughly chopped
- Scallionwhite and green parts
We are delighted to have a very special guest writing a recipe for us this week. A big welcome to Pamela Ellgen, a renowned chef and author, who has just released her new Keto Cookbook! Be sure to check it out! It is packed full of 150 one-pan keto recipes, so you will never be stuck for a quick and delicious meal! The book is available on Amazon.com, and we highly recommend you check it out!
I usually make ribs on the grill, but even in Southern California, summer eventually ends and I take my cooking back inside. That turned out to be the best thing that ever happened to this recipe. You’ll see what I mean when you make it. The long, slow roast in the oven produces tender meat that falls off the bone before it is saturated with a rich, flavorful barbecue sauce. Plus, no risk of flare-ups on the grill!
– Pamela Ellgen
To make the brine, dissolve the salt into 1 cup of boiling water. Add 1 bay leaf and a teaspoon of peppercorns. Cool the mixture with 6 additional cups of ice water.
Place the ribs into a glass baking dish, meat-side down. Pour the brine over the ribs and place the dish into the refrigerator on the bottom shelf. Cover and brine for at least 30 minutes and up to 8 hours.
To cook the ribs, preheat the oven to 250°F.
Remove the ribs from the brine and pat dry with paper towels. Coat with the canola oil.
Combine the paprika, cumin, onion powder, and garlic powder in a small bowl. Rub this over the meat.
Place the ribs meat-side down on a sheet pan. Cover the pan tightly with foil. Bake for 2½ hours.
Remove the pan from the oven and remove the foil. Carefully transfer the ribs to a separate dish.
Pour ½ cup of the cooking liquid into a blender and discard the rest. Add the Keto Barbecue Sauce from this recipe, cilantro, and scallion to the blender and puree until smooth.
Return the ribs to the sheet pan and pour half of the Barbecue Sauce over them. Return to the oven and roast for another 15 minutes. Serve the remaining sauce on the side.