Low Carb Dry Rub Ribs

The Dry Rub is excellent, the meat fell off the bone I think I have one of the best dry rub ribs out there. I never knew how simple ribs could be-until I began making them. The main thing to remember is to cook yours ribs slowly, and to keep them wrapped in foil. This recipe works very well in the oven, but you can also do it on a grill.
All of the spices we are using for this dry-rub are far healthier than using a store-bought barbeque sauce. You must remember that there are carbs in spices so I did a break down on each spice so you can see were the carbs are hiding. If you’re looking for a healthy, barbeque sauce, check out my healthy low carb bbq sauce, you will never buy store bought again.

Dry Rub Ribs

1 full rack of ribs (cut in half)

½ of dry rub recipe

2 tablespoons apple cider vinegar

Dry Rub
½ cup paprika 19.2

2 tbls Erythritol

2 tsp onion Powder 3

2 tsp garlic powder 4

2 tsp cumin 1.4

2 tsp cayenne pepper 1

2 tsp dry mustard 0

2 tsp black pepper 1.8

2 tsp chili powder .8

2 tsp celery salt 0

2 tsp salt 0

Total 31.2 net carbs

Combine all spices in a Ziploc bag, shake well to mix.

Preheat oven to 250 degrees.

Cut the rack into two separate halves.

Next, generously rub both sides of the ribs with the dry rub, coating all parts of the ribs.

Using a baking tray put each rack onto a large piece of aluminum foil, add 1 tablespoon of vinegar to each package, and tightly fold sides to seal each one.

Bake at 250 for 3 hours. If you would like, remove ribs from the foil, set oven to broil, and broil one side until brown, flip, and broil the other side.

Yield: I used half of the Rub Recipe on a full rack of ribs which equals 15.5 net carbs

Stay healthy and live well
Gayle