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Fall Off the Bone Keto Baked Ribs Recipe

This mouth-watering keto baked ribs recipe was modified for my clean-eating keto friends. While your diet will stay clean, these sticky ribs with apple ginger tamari glaze will ensure your hands won’t!

Not sure if you want to try a keto diet, why not give this savory low-carb recipe a try and then read through all the benefits of keto.

How to Pick the Perfect Ribs

The quest for rib perfection begins not in the kitchen, but in the grocery store or meat market.

If you head to your grocery store, your meat will likely be shrink-wrapped. That will make it harder to discern the quality of the meat, but you may get a better price.

At a high-end grocer, butcher or meat market, you’ll likely be able to see the ribs in a display without packaging. This is ideal, although you will probably pay a bit more.

Look for a meaty rack with good coverage over the bone. Avoid meat that appears to be off-color or dried out.

While there should be white strands of fat throughout, there should not be huge chunks of surface fat.

Cooking Ribs Indoors

Many think of ribs as a summertime treat, but you can make these keto baked ribs with apple ginger tamari glaze indoors at any time. Winter is a great time to try this baked ribs recipe, as it requires ample oven time.

Remove the membrane on the bone side of the ribs, starting with a knife and then using a paper towel to grip and pull. Left alone, it can block the flavor of the glaze from coming through.

You’ll cook the ribs in a tight aluminum foil package. Heavy-duty works well to seal in moisture.

The ribs will cook low and slow to make them super tender. Here you can find some more detailed instructions on how to cook them.

While you don’t get instant gratification, the great results make this keto baked ribs recipe with apple ginger tamari glaze worth the wait! If you don’t mind the waiting, these 30 keto slow cooker chicken recipes will make your dinner a no brainer.

Fall Off the Bone Keto Baked Ribs Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 3 hours 5 minutes
• Total Time: 3 hours 15 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Cuisine: American

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Ingredients

• 1 lb of baby back ribs (450 g)
• 2 Tablespoons of applesauce (30 ml)
• 2 Tablespoons of gluten-free tamari sauce or coconut aminos (30 ml)
• 2 Tablespoons of olive oil (30 ml)
• 1 Tablespoon of fresh ginger (5 g)
• 2 cloves of garlic (6 g)
• Salt and pepper

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Instructions

1. Preheat oven to 275 F (135 C) – if your oven doesn’t go to down to this low, then turn it to the lowest temperature it’ll go.
2. Rub salt and pepper over the ribs and wrap up tightly with foil.  Place the package onto a baking tray and bake on the low temperature in the oven for 3 hours.
3. In a blender, blend the applesauce, tamari sauce, olive oil, garlic and ginger together until a puree forms.
4. After 3 hours, remove the ribs from the oven and turn up the heat in the oven to 450 F (230 C) or as high as your oven will go.
5. Carefully open up the foil so that the ribs are just sitting on top of the foil.  Using a brush, cover the ribs with the marinade. Place back in the oven for 5-10 minutes until the ribs becomes sticky with the marinade.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

• Calories: 580
• Sugar: 2 g
• Fat: 51 g
• Carbohydrates: 5 g
• Fiber: 0 g
• Protein: 25 g