A plate of ribs has fast become one of our most favorite meals. We have it at least once a week, sometimes more, and certainly for two to three lunches using the leftovers. This is such a far cry from all other diets where, if you ate this, you might as well just fall off altogether. No more, my Keto friends! Enjoy them to your heart’s delight. And furthermore, on the nights we eat ribs my Ketones measure way high! This is a recipe for which I will not post macros — I wouldn’t even try. The type of ribs you use (St. Louis, baby back, country-style, or even beef ribs) and the weight of the plank would change the protein and fat count. In addition, although I recommend the amount of sauce to start with, how much you wind up slathering on at the end will be your decision! The directions may look daunting at first glance but it sums up to “put sauce on ribs a couple of times and enjoy!”
1 rack of ribs of your choice, about 3–4 pounds
1/4 cup sugar-free BBQ sauce — any flavor (I like Guy's Award Winning Sugar Free BBQ Sauce)
Additional 1/3 to 1/2 cup sauce
Salt and pepper
Preheat oven to 350 degrees.
Wash ribs in hot water and pat dry.
Lay aluminum foil on a pan or baking tray and allow enough foil so that you can close it around the ribs, and put ribs on it, meat side up.
Salt and pepper the meat lightly.
Brush the 1/4 cup sauce on the ribs, distributing evenly.
Wrap the ribs.
Put in oven for 45 minutes.
Take ribs out of oven and reduce heat to 325 degrees. Don’t forget to shut the oven door so that it stays hot!
Uncover the ribs and carefully drain off the fat.
Put the ribs back in the oven uncovered and bake for 1 hour.
Take ribs out of the oven. Shut oven door so that the oven retains heat.
Spoon sauce onto the ribs, 1/3 cup to 1/2 cup depending upon how much sauce you want.
Put it in the oven for 15 more minutes, still uncovered.
Take out of the oven and slice and serve.