Last week I decided to splurge and get a rack of ribs for date night! My boyfriend had never eaten ribs that weren’t cooked in a sweet soy sauce broth or cooked until the meat fell of the bones!! He said that in his hometown, ribs aren’t readily available so he never really experienced eating them. I took this wonderful opportunity to let him taste the amazing-ness of Low Carb Ribs and BBQ sauce! Yeah…you heard me. BBQ does not exist here.
I originally wanted a full rack of ribs and asked the grocery store if they had any, but they only had like small parts of ribs that weren’t cut so I settled for that. I decided to make it in the slow cooker in the morning because I had stuff to do all day and didn’t have time to cook. This homemade BBQ sauce is one of my favourites to make as it’s so simple but full of flavour! These ribs go really well with some keto cheesy biscuits as you could even make a rib sandwich with them if you wanted!
I like using crushed tomatoes instead of ketchup to keep it lower carb and use stevia to sweeten it instead of sugar. The liquid smoke and smoked paprika powder make it even more delicious! As if it was smoked for real! Serve these over some creamy keto mashed cauliflower and you are ready to have dinner!
Low Carb Smoky BBQ Ribs
- 1.1kg rack spare ribs 38 oz
Mince the garlic cloves. In a bowl combine the BBQ sauce ingredients and mix well.
Place the rack of ribs into a slow cooker and pour the BBQ sauce all over.
Put the slow cooker on low and cook for 8 hours, or on high for 4 hours.
Once cooked, preheat the oven to 210C/410F. Carefully take out the rack of ribs from the slow cooker (the bones will fall off easily) and place on a baking tray. Spoon half of the BBQ sauce from the slow cooker and pour over the ribs.
Bake in the oven for an additional 10 minutes to get that crispy flavourful skin.
Take the remainder of the BBQ sauce and put it in a bowl. You can use it later to dip the ribs in.
Cut the ribs up and they are ready to serve!!
If you'd like to have a lower calorie version of these ribs, use baby back ribs. We only have spare ribs in Japan as I've never seen baby back ones so that's why I used them.
For paleo, use a paleo approved Worcestershire sauce or switch to coconut aminos.