If you're craving saucy BBQ ribs but want to keep things keto-friendly and easy, you're going to love my oven-baked keto spare ribs.
Packed with smoky flavor and coated in a my sugar-free BBQ sauce, these ribs are slow-roasted to perfection.
Whether you're feeding a crowd or just prepping for a week of low-carb deliciousness, this recipe delivers all the satisfaction of classic ribs with none of the carbs or sugar.
This recipe was inspired by my sugar-free BBQ sauce but adapted for this rib recipe.
Keto Oven-Baked BBQ Spare Ribs
These oven-baked low-carb BBQ ribs check all the right boxes. They're made with my sugar-free BBQ sauce, so you get all the bold, smoky flavor without the added sugars.
No grill or smoker? No problem-these ribs are baked in the oven until perfectly tender.
Instead of using aluminum foil, they're cooked on a wire rack, which allows for even heat circulation and helps develop deliciously crisp edges without any contact with foil.
And best of all, they’re baked at 300°F for about two hours, giving you that classic low-and-slow texture in less time. It's an easy, fuss-free way to enjoy ribs.
Ingredients Needed
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The following are the ingredients needed to make this recipe. Note that the full printable recipe card, including the serving size, is at the bottom of the page.
- Pork spare ribs or baby back ribs
- Salt
- Black pepper
Sugar-Free BBQ Sauce
- Sugar-free ketchup
- Brown sugar substitute
- Apple cider vinegar
- Sriracha sauce
- Worcestershire sauce
- Liquid smoke (optional)
- Onion powder
- Dried minced onion
- Garlic powder
- Chipotle powder
How To Make These Oven-Baked Sugar-Free BBQ Ribs
Start by preheating your oven to 300°F (150°C). Line a large baking sheet with parchment paper or foil and place a wire rack on top.
This setup is key to keeping the ribs elevated, which allows air to circulate underneath for even cooking and a deliciously crisp exterior.
Then, prepare the ribs for baking by removing the white membrane on the side of the ribs with less meat if present. This is important so that the ribs are tender.
This can be done by slipping a knife under the membrane's edge and gently pulling it away. (Using a paper towel to grip the membrane can be helpful if it's slippery).
Next, season the ribs with salt and pepper on both sides and lay them meat-side up on the rack.
Once prepped, bake the ribs for about two hours, or until they're tender and the meat begins to pull back from the bones.
If you have a meat thermometer, you'll want it to reach 190-200° F.
Homemade Sugar-Free BBQ Sauce
While the ribs bake, prepare the BBQ sauce: In a medium-sized bowl, whisk together the brown sugar substitute, apple cider vinegar, sriracha sauce, Worcestershire sauce, liquid smoke if adding, dry spices.
Then stir in the sugar-free ketchup and combine well until fully incorporated.
Saucing The Ribs
After the ribs are tender, remove them from the oven and increase the temperature to 425°F (220°C).
Generously brush the ribs with the prepared BBQ sauce on the meat side, coating them evenly.
Return the sauced ribs to the oven for another 15 to 20 minutes, allowing the sauce to bubble and caramelize.
If you love a little char, finish them under the broiler for 2 to 3 minutes—but keep a close eye so they don’t burn.
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Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.
Best Way To Reheat Leftover Ribs
Place the ribs on a baking sheet and cover loosely with parchment. Reheat in the oven at 300°F for 15–20 minutes, or until warmed through.
You can also brush with extra BBQ sauce before reheating for added moisture.
If you have frozen the leftover ribs, thaw in the fridge overnight before reheating for best results.
Want To Use Baby Back Ribs Instead?
Although my recipe uses spare ribs, you can substitute them for baby back ribs if that is your preference.
If you are wondering what is the difference between them, baby back ribs are from the upper rib cage of the pork and are smaller and leaner. While spare ribs which come from the belly side of pork are larger, meatier and fattier.
Adjusted Baking Instructions For Baby Back Ribs
To prepare the baby back ribs, start by treating them like spare ribs: remove the membrane and season with salt and pepper.
Preheat your oven to 300°F (150°C). Next, place the baby back ribs on the prepared wire rack set over the baking sheet, ensuring the meat side is facing up.
Bake the ribs for 1½ hours, or until the meat becomes tender and begins to pull away from the bones.
After this initial cooking time, increase the oven temperature to 425°F and brush the ribs with a generous layer of keto BBQ sauce.
Return the ribs to the oven for an additional 15 to 20 minutes, or broil them briefly to achieve a caramelized finish.
Note: Baby back ribs typically weigh less and have less fat than spare ribs, so keep an eye on them during the last 30 minutes to prevent drying out.
Serving Suggestions
These ribs pair well with:
- Keto Coleslaw or our Keto Red Cabbage Slaw
- Keto Roasted Cauliflower Mac & Cheese
- Green Beans Almondine
- Asparagus Salad
More Keto BBQ Recipes To Try
If you are a fan of all things bbq, you should also check out our keto BBQ chicken casserole and our keto BBQ baked meatballs.
Oven-Baked Keto BBQ Spare Ribs
If you're craving tender, saucy BBQ ribs but want to keep things keto-friendly, you're going to love these oven-baked keto spare ribs. Packed with smoky flavor and coated in a rich sugar-free homemade BBQ sauce, these ribs are slow-roasted to perfection—no grill or foil required.
Ingredients
- 5 pounds of pork spare ribs
- 3 teaspoons of salt
- 2 teaspoons of black pepper
Sugar-Free BBQ Sauce
- 1 ¼ cup of sugar-free ketchup
- ¾ cup of brown sugar substitute
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of sriracha sauce
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of liquid smoke (optional)
- 1 ½ teaspoons of onion powder
- 2 teaspoons of dried minced onion
- 2 teaspoons of garlic powder
- 1 teaspoon of chipotle powder
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment or foil and place a wire rack on top.
- Remove membrane from the back of the ribs. (refer to notes below).
- Season both sides of the ribs with the salt and pepper.
- Prepare the sugar-free BBQ sauce: In a medium-sized bowl, whisk together the brown sugar substitute, apple cider vinegar, sriracha sauce, Worcestershire sauce, liquid smoke if adding, dry spices. Then stir in the sugar-free ketchup and combine well until fully incorporated.
- Place ribs meat-side up on rack and bake for about 2 hours until tender (190-200° F).
- Increase heat to 425°F. Brush ribs (meat-side) with the sugar-free BBQ sauce.
- Bake for 15-20 minutes until the sauce is bubbling. Optional: broil for 2 minutes for a little extra char.
- Allow the ribs to rest for 10 minutes before slicing and serving.
- Store leftovers in an airtight container for up to three days or freeze for up to three weeks.
Notes
Preparing The Ribs
- If present, locate the thin, white membrane on the side of the ribs with less meat and remove it. This can be done by slipping a knife under the membrane's edge and gently pulling it away. (Using a paper towel to grip the membrane can be helpful if it's slippery.) Discard the membrane after removal.
- Pat the ribs dry and inspect them for any small bone fragments. Cut the rack of ribs into smaller sections of 4 to 6 ribs each.
Adjusted Baking Instructions For Baby Back Ribs
Although my recipe uses spare ribs, you can substitute them for baby back ribs if that is your preference
- To prepare the baby back ribs, start by treating them like spare ribs: remove the membrane and season with salt and pepper.
- Preheat your oven to 300°F (150°C). Next, place the baby back ribs on the prepared wire rack set over the baking sheet, ensuring the meat side is facing up.
- Bake the ribs for 1½ hours, or until the meat becomes tender and begins to pull away from the bones.
- After this initial cooking time, increase the oven temperature to 425°F and brush the ribs with a generous layer of keto BBQ sauce.
- Return the ribs to the oven for an additional 15 to 20 minutes, or broil them briefly to achieve a caramelized finish.
Note: Baby back ribs typically weigh less and have less fat than spare ribs, so keep an eye on them during the last 30 minutes to prevent drying out.
Best way to reheat leftover ribs
Place the ribs on a baking sheet and cover loosely with parchment. Reheat in the oven at 300°F for 15–20 minutes, or until warmed through. You can also brush with extra BBQ sauce before reheating for added moisture.
If you have frozen the leftover ribs, thaw in the fridge overnight before reheating.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 32gCarbohydrates: 3.2gNet Carbohydrates: 3gFiber: 0.2gProtein: 35g
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