Typically ribs are coated in a thick, sugary BBQ sauce, and even dry rubbed ribs often contain brown sugar as a primary ingredient in the rub. Given that KETO isn’t about depriving yourself, it’s about eating the right way, we sometimes have to modify or cut out things that we learned was ok, but really isn’t.
WHAT ARE ST. LOUIS RIBS?
St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation.
This cut of ribs originated with numerous meat-packing plants located in the region in the mid 20th century and put into the policy by a diehard fan of the St. Louis Cardinals baseball team. St. Louis style ribs are often a class entry in barbecue competitions.
While choosing your meat try going organic grass fed and avoid completely frozen meat, when you have variations of pork a pig from poultry farm is the best choice.
Don’t forget to remove the membrane if it is present. Some butcher shops will do this for you, but many will leave it on as well. This membrane is a thin but very tough layer that can ruin the experience of eating the ribs if not removed. (you could totally throw it in the InstantPot with the bones after the meal for some bone broth!)
WHAT SHOULD I SERVE WITH RIBS?
There are quite a few classic recipes that you would expect to see on the side of ribs. Some of our favorites are faux-tato salad, coleslaw, jicama fries, and baked beans.