Oven Baby Back Ribs with Dry Rub
Fall-off-the-bone baby back ribs coated in a smoky, sugar-free dry rub, baked low and slow in foil, then broiled until the edges sizzle. Sauce them or keep them dry.
Nutrition per serving
about ⅓ rack (4 ribs)- Net carbs
- 2.3g
- Calories
- 671kcal
- Protein
- 37g
- Fat
- 55g
- Total carbs
- 6.1 g
- Fiber
- 1.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Korean-style glaze: The tender ribs are brushed with a sticky tamari, ginger, garlic and sesame glaze and broiled until lacquered.
- While the ribs finish in the foil, simmer the tamari, allulose, ginger, garlic and sesame oil in a small saucepan 3–4 minutes, until syrupy. Brush it over the unwrapped ribs instead of BBQ sauce and broil 2–3 minutes, then scatter with green onions and sesame seeds.
Carolina gold mustard sauce: A tangy South Carolina-style mustard and vinegar sauce, brushed on and served alongside instead of tomato BBQ sauce.
- Simmer the mustard, vinegar, sweetener, butter and hot sauce in a small saucepan 3–4 minutes. Brush half over the unwrapped ribs and broil 2–3 minutes; serve the rest on the side.
- Ribs
- Sugar-free dry rub
- To finish
- Nice to have (optional)
- Ribs
- Sugar-free dry rub
- To finish
- Also add
- Nice to have (optional)
- Ribs
- Sugar-free dry rub
- To finish
- Also add
- Nice to have (optional)
Estimated cost $24.62 for 6 servings ($4.10 each) · how we estimate
Instructions
-
Heat the oven to 275°F (135°C). Pat the ribs dry. On the bone side, slide a butter knife under the thin membrane at one end, grip it with a paper towel and pull it off in one sheet.
-
Stir the rub ingredients together. Brush the ribs all over with a thin layer of mustard, then coat both sides generously with the rub.
-
Set each rack meat-side up on its own large sheet of heavy-duty foil on a rimmed sheet pan. Bake uncovered for 1½ hours, until the rub has set into a dark crust.
-
Pour 2 tablespoons of vinegar over each rack, then fold the foil up and crimp it tightly into a sealed packet. Bake 1–1½ hours more, until the meat has pulled back from the bone ends by about ½ inch (1.25 cm) and a thermometer between the bones reads 195–203°F (90–95°C) — far past the 145°F (63°C) safe point.
-
Carefully open the foil (watch for steam) and heat the broiler. For dry-rub ribs, broil 2–4 minutes until the edges sizzle; for sauced ribs, brush with BBQ sauce and broil 2–3 minutes, watching closely so it does not burn.
-
Rest 5 minutes, then cut between the bones and serve.
Tips for success
-
Done ribs pass the bend test: lift a rack from one end with tongs and it should sag and crack at the surface, but not fall apart. - Most store-bought rubs are a third to half brown sugar. This one gets its color from smoked paprika and chili powder; the small amount of keto sweetener is optional.
- Spareribs (St. Louis cut) are larger and fattier — add 45–60 minutes to the wrapped stage. Serve with creamy coleslaw and homemade sugar-free BBQ sauce.
Nice to have, not needed
- Heavy-duty foil seals the racks without tearing — two layers of regular foil work too.
- A smoker or kettle grill at 250°F (120°C) adds real smoke and bark — the oven method needs nothing but foil.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Wrap in foil with a splash of water or vinegar and warm at 300°F (150°C) for 20–25 minutes, then broil 2 minutes to re-crisp.
Prep tip: Freeze the ribs in 3–4-bone sections, tightly wrapped, so you can pull out single portions that reheat evenly.
Refrigerate up to 4 days or freeze up to 3 months. Reheat wrapped in foil at 300°F (150°C) for 20–25 minutes.
Variations
2 variations, each with its own ingredients and macrosKorean-style glaze
FlavorThe tender ribs are brushed with a sticky tamari, ginger, garlic and sesame glaze and broiled until lacquered.
- + 3 tbsp tamari or soy sauce
- + 3 tbsp allulose
- + 2 tbsp fresh ginger
- + 3 cloves garlic
- + 2 tsp toasted sesame oil
- + 2 green onions
- + 1 tbsp sesame seeds
3.9 g net · 706 kcal · 39 g protein · 58 g fat · ≈$4.57 per serving (+1.6 g net carbs vs the original)
Carolina gold mustard sauce
FlavorA tangy South Carolina-style mustard and vinegar sauce, brushed on and served alongside instead of tomato BBQ sauce.
- + ½ cup yellow mustard
- + 2 tbsp apple cider vinegar
- + 2 tbsp brown keto sweetener
- + 1 tbsp butter
- + 1 tsp hot sauce
2.7 g net · 702 kcal · 38 g protein · 58 g fat · ≈$4.31 per serving (+0.4 g net carbs vs the original)
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