Keto Texas Ribs w Pan Fried Edamame

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  • prep time

    prep time

    6 h 15 min

  • cook time

    cook time

    2 h 50 min

  • ready time

    ready time

    9 h 5 min

Keto Texas Ribs w Pan Fried Edamame

This full Keto meal is perfect for lunch, dinner, or meal prepping. Texan-style ribs are marinated in a dry rub. You’ll taste flavors like onion, paprika, cumin, and a hint of curry powder. Then, the ribs are roasted in your oven for multiple hours at a low temperature. They’re glazed with a Keto barbecue sauce that leaves a sweet, crispy outer texture on the ribs. Served on the side is a simple bed of pan-fried edamame. The edamame is simply seasoned and finished with a squeeze of fresh lemon. You can keep the ribs and edamame together in meal prep containers for up to 5 days in your refrigerator. Microwave the contents of the meal prep container together to reheat your meal.

Marinating Is Your Best Friend

Since you’re making this recipe in your oven, marinating your ribs for extended periods of time will really help you out. Pork tends to be a little tougher than other meats and can shrink a lot, so it can handle long marination. You want all the salt in your dry rub to break down the protein and tenderize the meat. This way, when your ribs go in the oven, they can still be slow-roasted until they fall off the bone.

I Want To Grill My Ribs Instead

If you own a grill and would like to cook the ribs in that instead, you can easily adjust your cooking time. A common way to cook ribs on a grill is on low heat, like 300 degrees, for 60-90 minutes over indirect heat. However, you can cook the ribs in your preferred method. Then, while the ribs are resting off the grill, you can quickly cook up the edamame at your stovetop.

Jessica L.

  • Net Carbs

    5 g

  • Fiber

    4 g

  • Total Carbs

    9.1 g

  • Protein

    30 g

  • Fats

    34.9 g

476 cals

Keto Texas Ribs w Pan Fried Edamame

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Pork ribs, spare, fresh

    Pork ribs, spare, fresh

    320 g

  • Olive Or Extra Virgin Olive Oil

    Olive Or Extra Virgin Olive Oil

    1 tsp

  • Seasoned salt

    Seasoned salt

    1 tsp

  • White pepper, ground

    White pepper, ground

    0.5 tsp

  • Lemon pepper seasoning

    Lemon pepper seasoning

    0.25 tsp

  • Paprika


    1 tsp

  • Cumin, ground

    Cumin, ground

    0.5 tsp

  • Curry powder

    Curry powder

    0.25 tsp

  • Onion powder

    Onion powder

    0.25 tsp

  • Oregano, dried

    Oregano, dried

    0.25 tsp

  • Butter, unsalted

    Butter, unsalted

    2 tbsp

  • Barbeque sauce

    Barbeque sauce

    1 tsp

  • Liquid Stevia

    Liquid Stevia

    10 drops

  • Edamame (Shelled)

    Edamame (Shelled)

    8 oz

  • Olive Or Extra Virgin Olive Oil

    Olive Or Extra Virgin Olive Oil

    1 tsp

  • Seasoned salt

    Seasoned salt

    1 tsp

  • Black pepper

    Black pepper

    0.13 tsp

  • Lemon juice

    Lemon juice

    1 tsp

Recipe Steps

steps 5

9 h 5 min

  • Step 1

    Prepare the ribs in advance so they have time to marinate. Please note the ingredients list only accounts for the rib MEAT. For each ounce of meat, include an ounce of bone. To make 4 servings, you will need at least 22 ounces of raw ribs with bones. Rub a clean rack of ribs down with olive oil, making sure to massage any fat marbling. Combine seasoned salt, white pepper, lemon pepper seasoning, paprika, cumin, curry powder, onion powder, and dried oregano to make the dry rub. Rub the spices into the oiled ribs until the meat is completely coated. Place the ribs in a Ziploc bag or airtight container to marinate in your refrigerator for at least 6 hours, but overnight to a full 24 hours would be best.
    Step 1
  • Step 2

    After marinating, you can turn on your oven to preheat to 500 degrees. Line a sheet tray with aluminum foil to catch drippings, and set a baking rack over the tray. When the oven is preheated, place the ribs on the baking rack, and send them into the oven to cook for 30 minutes. Near the end of the 30 minutes, melt butter in a small dish and mix it with barbecue sauce and liquid stevia. You can adjust the liquid stevia at your discretion for more or less sweetness.
    Step 2
  • Step 3

    After 30 minutes, take the ribs out of the oven and reduce the temperature to 300 degrees. Brush the sweet barbecue butter mixture all over the ribs until they are completely coated and glossy. Return the ribs to the oven to cook for an additional 2 hours, minimum. This will leave the rib meat tender and juicy but it will still stick to the bone. If you’d like the ribs to cook to fall-off-the-bone doneness, you can reduce the temperature to 250 degrees and cook for 4 or more hours.
    Step 3
  • Step 4

    When the ribs are done cooking, take them out of the oven to rest for several minutes. Let the ribs rest for 10-15 minutes before you cut into them. While the ribs are resting, you can make the edamame. Combine shelled edamame with olive oil, seasoned salt, and pepper in a pan over high heat. Let the edamame cook on one side undisturbed until they char. Then, toss and stir the edamame as they continue cooking until the pieces are charred all over.
    Step 4
  • Step 5

    Squeeze the lemon juice over the edamame so it infuses the ingredients. Toss the pan a little more to distribute the lemon juice, then remove the pan from the heat. Since not all ribs are the same size, your serving may include 1, 2, or 3 ribs. If you’re measuring with the bone intact, each serving of ribs will be about 4 ¼ ounces. Without the bone, each serving will be about 3 ounces. Each serving of edamame will be about 1 ½ ounces.
    Step 5

Comments 1

  • GorgeousAvocado118109

    GorgeousAvocado118109 3 years ago

    The ribs were amazing!