Juicy Low-Carb Chicken Breast Recipe

Introduction

Welcome to Love With Recipes, where culinary passion meets practical cooking! Today, we’re delving into a mouthwatering, low-carb masterpiece that combines bold flavors with tender, juicy pork ribs — Adam’s Dry Rub Ribs. This recipe embodies the art of seasoning, technique, and patience, culminating in a dish that is perfect for those committed to a low-carb lifestyle yet still craving the rich, smoky flavors of traditional barbecue. While dry rub ribs have evolved across many cultures, this particular recipe emphasizes a balanced mixture of herbs and spices that pack a punch without the sugar, making it ideal for keto and low-carb enthusiasts alike. Whether you’re grilling under the summer sun or slow-roasting in your oven, this dish promises to be a showstopper, loaded with flavor and nutrition.

Time

The total preparation and cooking time for Adam’s Dry Rub Ribs typically ranges from approximately 2 hours and 30 minutes to 3 hours and 30 minutes, depending on the cooking method and rib size. Here’s a breakdown:

• Preparation: 15-20 minutes (including removing the membrane, rinsing, drying, and applying the dry rub)
• Marinating (optional): 2-12 hours (for enhanced flavor, but optional)
• Cooking: 2-3 hours (grilling or baking)
• Resting and slicing: 5-10 minutes

In sum, plan to allocate around 3 to 4 hours for the entire process, especially if you choose to marinate the ribs overnight for maximum flavor infusion.

Needed Equipment

To achieve the perfect dry rub ribs, gather the following equipment:

• Kitchen knife and cutting board: For removing the membrane and prepping the ribs.
• Paper towels: To pat the ribs dry after rinsing.
• Mixing bowls: For blending the dry rub ingredients.
• Meat tenderizer or mallet (optional): To slightly tenderize the ribs if desired.
• Basting brush or spoon: For applying optional glazes or barbecue sauce.
• Aluminum foil: To cover the ribs during baking, retaining moisture.
• Baking sheet or roasting pan: For oven cooking.
• Grill or smoker: For traditional grilling with smoky flavor (optional but recommended).
• Cooking thermometer: To monitor internal temperature for perfect doneness.
• Tongs and spatula: For turning and handling the ribs.
• Wire rack (optional): To elevate the ribs on the baking sheet for even cooking.
• Smoking chips (optional): For adding smoky aroma during grilling.

Tags

Low-carb, keto-friendly, barbecue, grilled, oven-roasted, pork, dry rub, flavorful, easy, party, summer, weekend, healthy eating, protein-rich, gluten-free, sugar-free.

Serving Size

This recipe yields approximately 4-6 servings, depending on rib size and portion preferences. A typical serving size is 3-4 ounces of cooked ribs, which provides a satisfying amount of protein and flavor without overindulgence.

Difficulty Level

Intermediate — While the process is straightforward, achieving perfectly tender and flavorful ribs requires attention to detail, especially in removing the membrane, seasoning uniformly, and controlling cooking temperature. Patience and a bit of practice will yield restaurant-quality results.

Allergen Information

This recipe is free from common allergens such as nuts, dairy, and gluten. However, always double-check spice blends for potential cross-contamination if you have severe allergies. The dry rub ingredients like paprika, cumin, and chili powder are generally safe, but individual sensitivities should be considered.

Dietary Preference

This dish is suitable for low-carb, ketogenic, paleo, and Whole30 diets, provided no sugar or non-compliant ingredients are added. It is inherently grain-free, gluten-free, and sugar-free, making it an excellent choice for health-conscious eaters seeking flavor and satisfaction.

Course

Main entrée, barbecue, grilled meat, protein-packed dish.

Cuisine

American barbecue, Southern style, low-carb cuisine.

Ingredients

Instructions

Preparing the Ribs

Begin by meticulously preparing your pork ribs to ensure maximum flavor absorption and optimal tenderness. The process involves removing the silvery membrane that covers the bone side of the ribs, which can impede seasoning penetration and affect texture.

1. Removing the membrane: Place the rack of ribs bone-side up on your cutting board. Use a sharp paring knife or your fingers to loosen a corner of the membrane. Grasp it firmly with a paper towel (for better grip) and peel it away from the ribs. This step is crucial for achieving tender, melt-in-your-mouth ribs, as the membrane can be tough and chewy if left intact.
2. Rinsing and drying: Rinse the ribs under cold water to remove any residual bone fragments or debris. Pat dry thoroughly with paper towels. Dry ribs help the dry rub adhere better and promote even cooking.

Applying the Dry Rub

Creating a flavorful dry rub is the cornerstone of Adam’s Dry Rub Ribs. Mix all the spices and herbs in a mixing bowl until uniformly combined. The balance of smoky paprika, pungent cumin, and heat from cayenne pepper creates a complex, layered flavor profile.

1. Mixing the dry rub: In a large bowl, combine paprika, brown sugar substitute, salt, black pepper, garlic powder, onion powder, cayenne, cumin, chili powder, mustard powder, and optional seasonings. Use a whisk or spoon to blend thoroughly.
2. Applying to the ribs: Generously sprinkle the dry rub on both sides of the ribs. Use your hands to press the rub into the meat, ensuring an even coating. Cover the ribs with plastic wrap or place them in a resealable bag. For the best flavor, refrigerate and marinate for 2-12 hours.

Preheating the Cooking Environment

Decide whether you’ll grill or oven-roast your ribs. Preheat accordingly to ensure the cooking environment is ready for the ribs to reach perfect tenderness.

1. Grill method: Preheat your grill to medium-high heat, approximately 300-350°F (150-175°C). Clean the grates and oil lightly to prevent sticking. If using a charcoal grill, prepare wood chips for smoky aroma.
2. Oven method: Preheat your oven to 275°F (135°C). Position a rack in the center for even heat distribution.

Cooking the Ribs

Grilling

Place the ribs bone-side down on the preheated grill. Maintain a steady temperature and turn the ribs occasionally to ensure even cooking. For enhanced smoky flavor, add wood chips to the coals or smoke box.

1. Cook time: Grill for 2 to 2.5 hours. Use tongs to turn the ribs every 20-30 minutes, avoiding excessive flipping to prevent losing juices.
2. Internal temperature: Aim for an internal temperature of 190-203°F (88-95°C) for tender, fall-off-the-bone results.

Oven Roasting

Arrange the ribs on a baking sheet or in a roasting pan. Cover tightly with aluminum foil to retain moisture. Bake for 2.5 to 3 hours, checking for tenderness.

1. Optional glazing: During the last 20-30 minutes, brush the ribs with a low-carb barbecue sauce or glaze of your choice for added flavor.
2. Test for doneness: Ribs are ready when the meat pulls away slightly from the bones and is tender when pierced with a fork.

Resting and Serving

Once cooked, allow the ribs to rest uncovered for 5-10 minutes. Resting helps juices redistribute, ensuring each bite is moist and flavorful. Slice between the bones and serve hot.

Serve with low-carb side dishes such as roasted vegetables, cauliflower mash, or fresh coleslaw for a complete, satisfying meal.

Preparation Tips

• Marination enhances flavor: Marinate the ribs with the dry rub for at least 2 hours, or overnight, for deeper seasoning penetration.
• Consistent temperature: Use a thermometer to monitor grill or oven temperature, preventing overcooking or undercooking.
• Adjust spice levels: Modify cayenne and chili powder based on your heat preference.
• Use quality ribs: Choose fresh, well-marbled pork ribs for optimal tenderness and flavor.

Nutritional Information

Tips and Tricks

• Use a two-stage seasoning process: Apply the dry rub and refrigerate overnight for maximum flavor infusion and better crust formation during cooking.
• Maintain consistent heat: Whether grilling or baking, steady temperature control is key to tender, evenly cooked ribs.
• Wrap with foil for tenderness: For extra moist ribs, wrap in foil during the last hour of cooking.
• Enhance smoky flavor: Add wood chips like hickory or mesquite during grilling for authentic barbecue aroma.
• Use a meat thermometer: To prevent overcooking or undercooking, monitor internal temperature closely.

Add-ons

• Low-carb barbecue sauce: Brush on during the last 20 minutes for a sticky, flavorful glaze.
• Homemade coleslaw: A crunchy, refreshing side that complements the smoky ribs.
• Grilled vegetables: Zucchini, peppers, or asparagus seasoned lightly for added nutrition.

Side Dishes

• Cauliflower mash with garlic and herbs
• Roasted Brussels sprouts with balsamic glaze
• Garden salad with vinaigrette
• Pickled vegetables or kimchi
• Cheese and charcuterie platter

Improvements

• Experiment with spice blends: Add smoked paprika, coriander, or allspice for different flavor profiles.
• Use different cuts of pork: Try country-style ribs or pork shoulder for varied textures.
• Incorporate additional moisture: Brush with a sugar-free apple cider vinegar or broth during cooking to keep ribs moist.
• Make your own dry rub: Customize spice ratios for personalization.

Save and Store

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in foil or vacuum-seal and freeze for up to 3 months. Reheat gently in the oven at 300°F (150°C) or in a microwave, covered with a damp paper towel to retain moisture.

FAQ

Can I prepare these ribs in advance?

Absolutely! Applying the dry rub and refrigerating overnight enhances flavor. You can also cook the ribs a day ahead, then reheat and serve.

What if I don’t have a grill? Can I still make these ribs?

Yes. Baking in the oven yields excellent results. Cover the ribs with foil and cook low and slow. Finish with a quick broil or brush with barbecue sauce for a caramelized crust.

How do I know when the ribs are done?

Use a meat thermometer to check for an internal temperature of 190-203°F (88-95°C). The meat should be tender and pull away from the bones easily.

Is it necessary to remove the membrane?

While optional, removing the membrane improves tenderness and allows seasonings to penetrate better. It’s highly recommended for the best barbecue experience.

Conclusion

Mastering Adam’s Dry Rub Ribs elevates your barbecue repertoire to new heights, blending flavorful spices with tender, juicy pork. The balance of smoky, spicy, and savory notes creates a dish that is both satisfying and health-conscious. Whether you’re hosting a summer cookout, preparing a weekend feast, or simply craving a hearty, low-carb meal, this recipe stands as a testament to how simple ingredients and thoughtful techniques can produce extraordinary results. Remember, patience and careful temperature control are your best allies on this culinary journey. Enjoy the process, savor the flavors, and share the joy of a perfectly cooked rack of dry rub ribs, brought to you by Love With Recipes!

References

Sources:

• Barbecue Bible by Steven Raichlen
• Low-Carb Recipes for Dummies by G. Jean