Looking for an easy, low-carb crowd-pleaser for dinner tonight? This super-simple recipe requires only two ingredients and a standard oven to get your mouth a-waterin’. It’s become a go-to whenever we have a party or large gathering — it gets so many compliments, I almost feel guilty at how easy it is! But then I have another rib, and I feel all better…
Anyway, check out the fun little video I made here:
Or, for you readerly types, here’s the play-by-play in black and white:
Ingredients:
Pork Ribs — St. Louis or Baby Back style. Your choice!
Dry Rub - I use Pork Barrel BBQ brand, but there are lots out there. Just make sure the brand you use doesn’t have any sugar (in all its various forms). Or if you want to get really fancy, make your own. I love this recipe by the queen of all low-carb cooking, Anna Vocino!
Directions:
Preheat the oven to 275 — that’s right, I said oven! You aficionados with fancy smokers and big green eggs can go find a complicated recipe like the one above. This is BigDave’s kitchen, and like ol’ Blue Eyes, we keep things nice ‘n easy.
Lay a large piece of aluminum foil down on a baking sheet. The foil should be a few inches longer than your rack of ribs.
Lay the rack of ribs on the foil, and rub-a-dub-dub, baby! Get both sides, for good measure.
With the rack bone-side-up, lay another piece of foil on top and crimp it on all sides to make an airtight seal. You want the moisture to stay inside this foil “pouch” so the ribs stay nice and juicy.
Slide the whole thing into the oven and bake at 275 for 2+ hours for baby back ribs, 3+ for St. Louis. You’ll know it’s ready when it smells so good that the neighborhood dogs are scratching at your door.
Open the foil pouch, let the steam escape, and go to town on those bad boys!
Wanna see more ribby goodness, and hear more of me yapping about it? Check out the director’s cut, where I demo the process from start to finish. It’s with all the other fun videos on my YouTube channel.