Adam's Dry Rub Ribs - Low Carb

READY IN: 20hrs 10mins
Recipe by One Happy Woman

These are delicious, foolproof and easy - the recipe is flexible in terms of time. Most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. If it looks familiar, the rub has been posted as a smoked Spanish paprika dry rub - it's our favorite. Go ahead, put the ribs in the oven and let them cook while you go to the movies - how easy is that?

Top Review by Fox Hollow

"Melts in your mouth!", said my husband:) I used boneless country pork ribs and they were so tender. I cooked them in an 8x8 pan lined with foil and they produced about 1/3 C. of juices. They didn't make it to the grill as they were falling apart after 3 hours in the oven. I think they were around 1.5 lbs. They were served with home grown green beans and deviled eggs. Keeper! Thank you for posting:)

Ingredients Nutrition


  1. Boil the ribs for 5 minutes in water flavored with garlic salt.
  2. Drain and cut the rib racks into four sections and cover with the rub.
  3. Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan.
  4. Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature).
  5. When ribs are tender and bones start to loosen, grill them over medium-low flame.
  6. We like them without sauce - this is a terrific rub for ribs and needs nothing else.

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