Slow-roasted pork ribs with a dry rub
A dry rub does what barbecue sauce does without the sugar that carries it — paprika for color, cumin for depth, and enough salt to draw moisture out and then back in again.
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Ingredients
For the whole dish · serves 2
- Pork ribs1½ lb
- Smoked paprika4 tsp
- Ground cumin2 tsp
- Garlic granules2 tsp
- Mustard powder2 tsp
- Apple cider vinegar1½ tbsp
- Sea salta heaped teaspoon
- Black pepperplenty
Served with
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+4g net · 65 kcal · 20 min · together 6g net, 655 kcal
Method
6 steps · 195 minutes
- Pull the papery membrane off the back of the rack. A knife tip and a piece of paper towels get it started, and it will not soften however long it cooks.
- Mix the rub and press it into both sides, then leave the rack uncovered in the fridge for at least an hour.
- Wrap it in foil and give it two and a half hours at 275F.
- Open the foil, brush the ribs with the vinegar, and put them back at 425F for 20 minutes to set the crust.
- The vinegar is doing the job the sugar usually does. It cuts the fat and helps the surface color without sweetening anything.
- Rest them 10 minutes before cutting between the bones, or the juice ends up on the board instead of in the meat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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