Per serving (that’s 4 meaty ribs) you’re looking at: 785 Calories, 62.1g Fats, 1.5g Net Carbs, and 56g Protein.

The Preparation

Pork Loin Ribs
3 Racks Pork Loin Back Ribs (8.15 lbs)
3 Tbsp. Salt
3 Tbsp. Pepper
1 Tbsp. Garlic Powder
1 Tbsp. Southwest Seasoning
3 Tbsp. Liquid Smoke
1 1/2 Cups Char-Broil Mesquite Smoking Chips
Keto BBQ Sauce
1/2 Cup Sugar Free Ketchup
1 Tbsp. Hot Sauce
2 tsp. Yellow Mustard
1 tsp. Liquid Smoke
1 tsp. Worcestershire
1/2 tsp. Mrs. Dash Table Blend
1/2 tsp. Chili Powder
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
The Execution

Preheat oven to 225F. Low and Slow!
Remove the silverskin from your ribs by digging your finger through the middle of the rib and pulling it back. Usually you can get a good grip on it and remove it in 1 step.
Season both sides of the ribs generously with salt and pepper.
Add your garlic powder and liquid smoke and rub everything into the ribs.
Cover the baking pan with foil and put into the oven for 2 hours.
Turn your oven up to 250F and continue cooking for another 2 hours.
Add all sauce ingredients together and mix well.
Let the ribs rest for 10 minutes and then transfer to foil.
Soak your wood chips and brush the ribs with sauce.
Smoke the ribs for 60-90 minutes on medium high heat (only heat should be over the woodchips).
Finish the ribs off on the grill for about 10 minutes per side.
Slather remaining sauce on as you serve.

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