If you follow my instagram, you know ribs are a bi-weekly thing in my house.
We’re all about the BBQ and we even found a sugar free BBQ sauce so we’ve been indulging during keto as well.
But, I’m going to be honest with you about something that I don’t admit often…
Someone’s food is better than mine.
I know. I know. How could this possibly be true?
Well, the good news is that it doesn’t happen often. The better news is that the guy lives with me and is my boyfriend and love of my life, Jared.
I mean, is he the love of my life because of his ribs? Or do his ribs make him the love of my life?
Wait, are those both saying the same thing?
Anyway, he makes a mean rack. And he’s willing to share his tried and true recipe with all you Tricksters out there.
And of course, it passes the Vic Easiness Test. Check it out.
Preheat oven to 250°.
Now, there’s a tough membrane on the underside of the ribs. You can easily leave this on and just avoid it when you eat, but if you’ve got a sharp knife (like my Miyabis – obsessed) then try and get that off before cooking.
Then rub them down with honestly whatever rub you desire.
Vic Trick: I actually just buy a pre-made rub from the grocery store and it’s super easy – my style! But, you could also do some brown sugar, paprika, salt and pepper and be good to go.
Put them in a pan with some sort of edge and add about 1/4 inch of water, really just so it’s lining the entire bottom of the pan. Then cover the pan in tinfoil, but not tightly, so some of the steam can emerge. This usually happens naturally when using 2 pieces of foil side by side. Cook for 2 hours until nice and tender.
You see that bottom right rib already falling off the bone???? OHHH YEAAAAA
Then, slather them in BBQ sauce and throw them on the grill (or a grill pan indoors) to finish them off. This step isn’t entirely necessary, but highly encouraged.
After grilling, top with more BBQ sauce and serve!
I could see these ribs pairing really well with some of the other recipes I’ve posted:
- Vic’s Tricks To…Crispy Brussels Sprouts
- Vic’s Tricks To…Cauliflower Risotto
- Vic’s Tricks To…Classic Risotto
- Vic’s Tricks To…Cauliflower Mac N Cheese – can also just use pasta and make regular mac w/ this recipe
- Vic’s Tricks To…Garlic Bread Pinwheels
Vic’s Tricks To…Jared’s Famous BBQ Ribs
Ingredients
- 1 rack baby back or St. Louis style ribs
- Rib rub of your choice (or about 1/2 cup brown sugar, 1 tbsp paprika, and salt & pepper)
- BBQ sauce of your choice (I love G Hughes’ sugar free sauce – tastes just like the real thing w a fraction of the cals/carbs)
Instructions
- Preheat oven to 250°.
- There’s a tough membrane on the underside of the ribs. You can easily leave this on and just avoid it when you eat, but if you’ve got a sharp knife, then try and remove before cooking.
- Rub the ribs down very well, on all sides, with the spice rub of your choosing.
- Put them in a pan with some sort of edge and add about 1/4 inch of water, really just so it’s lining the entire bottom of the pan. Then cover the pan in tinfoil, but not tightly, so some of the steam can emerge. This usually happens naturally when using 2 pieces of foil side by side. Cook for 2 hours until nice and tender.
- Slather the ribs in BBQ sauce and throw them on the grill (or a grill pan indoors) to finish them off. This step isn’t entirely necessary, but highly encouraged.
- After grilling, top with more BBQ sauce and serve.
- Enjoy!
Happy Eating!
