Slow-Roasted Barbecue Ribs

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Ingredients

Adjust Servings:
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 Ribs halved
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 Cilantro roughly chopped
Scallion white and green parts

Nutritional Information per serving

58g
Fat
46g
Protein
4g
NET Carbs
736
Calories
0.3g
Fiber

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Slow-Roasted Barbecue Ribs

Features:
  • Gluten Free
Cuisine:
  • 2hrs 55mins
  • Serves 6
  • Medium

Ingredients

  • For the Brine

  • For the Ribs

  • For the BBQ Sauce

Directions

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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! 

Sheet Pan Ketogenic: 150 One-Tray Recipes for Quick and Easy, Low-Carb Meals and Hassle-free Cleanup


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

Steps

1
Done

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.

2
Done

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.

3
Done

To cook the ribs, preheat the oven to 250°F.

4
Done

Remove the ribs from the brine and pat dry with paper towels. Coat with the canola oil.

5
Done

Combine the paprika, cumin, onion powder, and garlic powder in a small bowl. Rub this over the meat.

6
Done

Place the ribs meat-side down on a sheet pan. Cover the pan tightly with foil. Bake for 2½ hours.

7
Done

Remove the pan from the oven and remove the foil. Carefully transfer the ribs to a separate dish.

8
Done

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.

9
Done

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.

Pamela Ellgen

Pamela Ellgen

Pamela Ellgen is a private chef, cookbook author, and cooking instructor in Santa Barbara, California. Her work has been published in Huffington Post, Edible Publications, Darling Magazine, and Spinning.com. When she’s not in the kitchen, she enjoys surfing, playing on the beach with her two sons, and exploring the local farmer’s market.http://www.pamelaellgen.com

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