Covered in your favorite sugar-free barbecue sauce or served with just the rub, these ribs pair well with Cauliflower Mac and Cheese or cabbage slaw.
FOR THE RUB: ¼ cup olive oil
2 garlic cloves, minced
1 shallot, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
FOR THE RIBS: 2 pounds baby back pork rib racks
Barbecue Sauce, or purchased sugar-free barbecue sauce (optional)
TO MAKE THE RUB: In a blender or food processor, add the olive, garlic, shallot, cumin, paprika, chili powder, salt, cayenne pepper, black pepper, and ginger. Mix until thoroughly incorporated.
TO MAKE THE RIBS: On a flat surface, cut the rib racks into quarters and arrange on a baking sheet. Cover the ribs evenly with the rub, massaging it into the meat. Refrigerate the ribs to marinate for at least 4 hours.
Preheat the oven to 300°F.
Place the ribs in the oven. Cook for 1 hour, 10 minutes
Remove the ribs from the oven. Allow them to cool for 2 to 3 minutes before slicing
Sauce the ribs with your favorite sugar-free barbecue sauce (if using)
Total Fat 53.7G
Total Carbohydrate 2.3G
Dietary Fiber 0.5G