BBQ Pork Ribs

These pork ribs are perfect for any carnivore at a weekend barbecue, or a special treat for you.

Ingredients

• 2 racks of pork ribs (approx. 2kg)
• 1 tablespoon smoked paprika 
• 1 tablespoon garlic powder and onion powder 
• 1 teaspoon salt 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon cayenne pepper 
• 1 cup of your favourite BBQ sauce (to be carnivore diet compliant ensure the BBQ sauce has low or no added sugar, ideally homemade)
• 1/4 cup apple cider vinegar 
• 2 tablespoons Worcestershire sauce

Method

1. Preheat your oven to 150°C. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to make a dry rub.

2. Remove the membrane from the back of each rack of ribs, and rub the dry rub all over the ribs, making sure to coat them evenly.

3. Place the ribs on a baking sheet lined with foil, and cover tightly with foil. Bake in the preheated oven for 2-2.5 hours, or until the meat is tender and easily comes off the bone.

4. While the ribs are cooking, make the BBQ sauce by mixing together the BBQ sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan. Heat the mixture over medium heat, stirring occasionally, until the sauce is heated through.

5. After the ribs have cooked for 2-2.5 hours, remove them from the oven and uncover them. Brush the BBQ sauce all over the ribs, making sure to coat them evenly. 

6. Increase the oven temperature to 200°C and return the ribs to the oven, uncovered, for an additional 10-15 minutes, or until the sauce is sticky and caramelized.

7. Remove the ribs from the oven, and let them rest for 5-10 minutes before cutting them into individual portions. Serve the ribs hot, with extra BBQ sauce on the side for dipping.

note: due to Carnivore diet compliance, there is no sweetening agent in this recipe. If you aren't following the carnivore diet closely, include 1/4 cup of both honey and brown sugar. For a more midweek friendly version of this recipe, cook individual ribs or chops and brush on sauce in the last ten minutes of cooking.