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.
” method_heading=”Directions” other_notes=”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.” recipe_cuisine=”American” recipe_cuisine_other=”Canadian, East Coast” recipe_category=”Appetizer,Main Course” cooking_method=”slow roast, low and slow” prep_time=”15″ cook_time=”180″ ing_heading=”Ingredients” ingredients=”%5B%7B%22title%22%3A%22For%20the%20ribs%22%2C%22list%22%3A%222%20or%203%20racks%20of%20Baby%20back%20ribs%5CnSalt%20and%20pepper%20to%20taste%5Cn2%20tsp%20cumin%5Cn1%20tsp%20smoked%20paprika%5Cn1%20tsp%20coriander%5Cn1%20tsp%20garlic%20powder%5Cn1%20tsp%20red%20pepper%20flakes%20(Korean%20Chili%20powder)%5Cn1%2F2%20tsp%20chipotle%20powder%5Cn1%20tsp%20liquid%20smoke%5Cn2%20tbsp%20coconut%20sauce%5Cn1%2F4%20cup%20cider%20vinegar%5Cn3%20to%204%20cups%20of%20water%5Cn2%20Tbsp%20oil%22%7D%5D” nutri_heading=”Nutrition & Macro Information” extra_notes=”**We STRONGLY suggest you calculate your own macros, based on the brands you use and any alterations you make to the recipe.
We provide a nutrition snapshot in our books, but you MUST know that we are just painting a scenario of how your macros CAN look if you follow the recipe to a tee, use the exact serving sizes and branded ingredients that we use.
Because it is almost impossible to achieve this, we recommend that you calculate your own macros, based on the brands/ingredients that you use, your yield and how much you consume.
*NEVER blindly trust your keto or your macros to an app, a person, a website or a product.” suitable_for_diet=”Diabetic,Gluten Free” suitable_for_diet_other=”Keto, Low Carb, Banting, Healthy, Heart Healthy” custom_nutrients=”%5B%7B%22level%22%3A%220%22%2C%22text_style%22%3A%22normal%22%7D%5D” hide_name=”true” hide_date=”true” hide_author=”true” social_heading=”Share this recipe” social_buttons=”” social_sticky=”true” img_lib=”762″][trg_recipe_method]
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.
