St. Louis Ribs – Keto Style!

When I was young I always liked ribs.  I would order them every time we went out.  However, most ribs these days are coated in a thick, sugary BBQ sauce that’s not very keto.  Even dry rubbed ribs often contain brown sugar as a primary ingredient in the rub.  Luckily you can make them at home with no added sugar!For this recipe I’m making Saint Louis style pork spareribs.  I got a huge pack of them from BJs.The first step is to remove the membrane if it is present.  This membrane is a thin but very tough layer that can ruin the experience of eating the ribs if not removed.Here’s an after picture, I used my boning knife to try and cut the membrane free.  When possible, I tried to grab it and pull it off and just loosened it with the knife when necessary.For the dry rub, mix together all of the spices!

Here’s a look at the spice mixture after its all mixed together.  You could even make a larger batch and store it for another time.Now, smother the ribs with mustard. The mustard will help keep the rub on the meat and also help form a nice bark on the outside after cooking.Here’s the rubbed down ribs, ready for the oven!Here you can see the bark forming and that awesome, bone poking rib action going on 🙂

Oh man, these were sooo good!