Here’s my recipe for Oven baked pork ribs
INGREDIENTS
Pork ribs – 2 kg (~ 4 lbs)
Dry rub
• Smoked Paprika – 2 tablespoons (any paprika will do; I like the smoky flavour of smoked paprika)
• Garlic Powder – 1 tablespoon
• Onion Powder – 1 tablespoon
• Lemon Pepper – 1 tablespoon
• Cumin Powder – 1 teaspoon
• Erythritol – 1 tablespoon (this is optional – you can use any sweetener, or sugar if you like)
• Salt – 1 teaspoon
INSTRUCTIONS
• Combine all the dry rub ingredients in a mixing bowl
• Pre-heat an oven at 120° C (250° F)
• Peel off the silver skin/tough membrane that covers the underside of the ribs. This is extremely important for fork tender ribs. It should come off easily, however, mine took about 3 tries. What helps is peeling it off with a paper towel, which provides a better grip.
• Season generously, both sides and the edges, with the dry rub. Please make sure, you massage it in, well.
• Once done, wrap them up tightly in an aluminium foil, and transfer to a lined baking/roasting tray
• Bake in the oven at 120° C (250° F), for 3 hours, or until tender
• Take them out once done, and unwrap
• Baste them with some melted butter, crank the oven up to 220° C (425° F), and put them back in the oven to broil and caramelise, for 15 minutes
• Your oven baked, low carb ribs are ready
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