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Blazin’ Baby backs

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Blazin’ Baby backs

Pre-Keto and even pre Bobbi and Geoff, there were two rib recipes. They of our versions of ribs were both pretty frikkin good. When we got together, we not only joined our lives, we also merged our rib recipes. Blazin’ Baby Backs are a perfect joining of two separate recipes. We hope you enjoy.

  • Prep Time15 min
  • Cook Time3 hr
  • Total Time3 hr 15 min


For the ribs

  • 2 or 3 racks of Baby back ribs
  • Salt and pepper to taste
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes (Korean Chili powder)
  • 1/2 tsp chipotle powder
  • 1 tsp liquid smoke
  • 2 tbsp coconut sauce
  • 1/4 cup cider vinegar
  • 3 to 4 cups of water
  • 2 Tbsp oil



Preheat oven to 325.
Cut each rack into thirds for easier handling.
Arrange ribs in a roaster bone-side down. This allows the bones to serve as a natural rack.
Combine salt and pepper, cumin, paprika, coriander, garlic and Chili and then sprinkle all combined spices over the top of the ribs.
Add chipotle, smoke, water and coconut sauce off to the side in the roaster and not directly on top of the spices.
Cover and bake for 2 1/2 hours. Check every 60 minutes to make sure there’s still liquid at the bottom.
Remove from oven and place on a parchment-lined baking sheet.
Baste both sides of the ribs with BBQ sauce Find recipe here.
Return to your oven now up to 400 for 5 minutes.
Remove and drizzle with EVOO while you turn the oven on broil. Return under the broiler for no more than a couple of minutes. Keep an eye on them to make sure they only start to crisp up just a bit and not burn.
Serve as is or cut into pieces. These will be fall-apart goodness.

Goes well with jicama or turnip fries or all by themselves.
Add a half cup of Bourbon for a real southwest touch.
Add extra hot sauce if you like them extra spicy.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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