#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
6 h 30 min
cook time
7 h 10 min
ready time
13 h 40 min
Low Carb OMAD Rib Platter
Don’t eat this meal on a first date! You’ll be too distracted licking all the Keto barbecue sauce off your fingers! This finger-licking-good OMAD recipe includes an all-day-long roasted rack of ribs that will fall off the bone once it comes out of the oven. Ribs can only be served with proper side dishes, so you’ll be making an extra-thick and creamy macaroni and cheese. It’s made with three types of cheese and zero-carb shirataki noodles. For a slightly lighter and less starchy side dish, enjoy fresh guacamole. Instead of tortilla chips, scoop your dip with homemade bacon chips. Bacon makes the perfect crunchy snack that can hold all sorts of Keto dips. Just make sure to keep extra napkins handy!
Read This Important Note About The Recipe
Even if you’re only making one serving of this recipe, you’ll likely need to prepare and cook more ribs than you actually intend to eat in one meal. Although each serving includes only 4 ounces of cooked ribs, choose a raw rack of ribs that is best for your needs. Adjust the serving size based on the weight of your ribs, and follow the directions for cooking them. Then, adjust the serving size to how many servings you actually intend to eat, and follow the directions for the remaining side dishes. This way, no ingredients go unwasted.
What Do I Do With My Leftover Ribs?
This recipe is an adaptation of the Carb Manager Keto Barbecue Pork Ribs recipes. If you end up with leftover cooked ribs, you can use them in other Keto meals. Choose from Carb Manager’s hundreds of professionally-developed side dish recipes, including many barbecue-related ones. Search for other mac and cheese recipes, coleslaw recipes, bun and roll recipes, or vegetable side dishes to go along with your ribs.
Net Carbs
7.3 g
Fiber
6 g
Total Carbs
13.9 g
Protein
79.3 g
Fats
116.3 g
1415 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pork ribs
3.5 lb
Olive Oil
1.25 tsp
Seasoned salt
2.5 tsp
Chili powder
1 tsp
Paprika
1.5 tsp
Onion powder
0.5 tsp
Garlic powder
0.5 tsp
Thyme, dried
1 tsp
Mustard powder
2 tsp
Beef broth
0.75 cup
Ketchup
1 tbsp
Tomato paste
2 tbsp
Worcestershire sauce
1 tsp
Brown Sugar Replacement
1 tsp
Cumin, ground
0.25 tsp
Garlic powder
0.5 tsp
Black pepper
0.25 tsp
Bay leaf
0.25 g
Butter, unsalted
0.5 tbsp
Bacon
15 slice - 6" long
Butter, unsalted
0.5 tbsp
Cream Heavy Whipping
10 tbsp
Shirataki Noodle
20 oz
Almond milk
1.25 cup
Monterey Jack cheese, natural
1.25 cup, shredded
Cream cheese
5 oz
Cheddar cheese
2.5 cup, shredded
Avocado
17.5 oz
Extra virgin olive oil
5 tbsp
Lime juice, fresh
2.5 tsp
Salt
0.25 tsp
Onion
2.5 oz
Jalapeno peppers, raw
1.25 oz
Cilantro
5 tsp, chopped
Recipe Steps
steps 6
13 h 40 min
Step 1
*Please read the important note at the top of the recipe In advance, prepare a rack of pork ribs by patting it dry with a paper towel and then rubbing the olive oil into the flesh. Create a seasoning blend of seasoned salt, chili powder, paprika, onion powder, garlic powder, thyme, and mustard powder. Rub the seasoning mixture well into the top of the ribs and all over the sides. Rub just a small amount of the seasoning on the underside where there’s less fat. Wrap the ribs in a single, well-secured layer of aluminum foil, and set them in your refrigerator to marinate for at least 6 hours. Overnight is best.Step 2
The day you are cooking your ribs, make the barbecue sauce. Combine beef broth, ketchup, tomato paste, worcestershire, and brown sugar substitute in a pot over medium heat on your stove. Heat the sauce until the tomato paste can be stirred and mixed into the liquids. Add cumin, garlic powder, pepper, a whole bay leaf, and the butter to the pot. Let the butter melt and spices stew in the bubbling sauce while it reduces into a thicker consistency. Take the sauce off the heat to cool and thicken further (remove the bay leaf if necessary).Step 3
Turn on an oven to preheat to 275 degrees. Place the wrapped ribs on a baking sheet to collect any drippings, and bake the ribs without any sauce for 2 hours (do not unwrap the foil). Next, turn the oven up to 350 degrees. Unwrap the ribs and spread just a thin layer over the top of the meat. Leave the ribs unwrapped, and cook for 2 more hours. Finally, brush the remaining sauce over the ribs, wrap the foil back over (you can add more foil now to ensure the ribs are covered), and bake them at 350 degrees for 3 hours or longer.Step 4
While the ribs are in the oven, you can time the remainder of the recipe to complete with the ribs. Make the bacon chips by laying them flat on a non-stick baking sheet. Bake them in your oven at 350 degrees (they can share the same oven as the ribs) for 20 minutes or longer until they are crisp. Flip the bacon slices over halfway through cooking to get an even golden brown. When the bacon is cool, you can cut them into “chips”. Each serving gets an equivalent of 3 strips of bacon.Step 5
Next, make the mac and cheese by melting butter in a pot over low heat on the stove. Add heavy cream and almond milk, and raise the heat until the pot is bubbling but not quite simmering. Stir the monterey jack cheese into the pot until it melts, then add softened cream cheese. Raise the heat some more, and continually stir the pot until the cream cheese breaks up and melts into the sauce. Reduce the heat to its lowest setting, and add drained shirataki noodles to the pot. After stirring the noodles into the sauce, add the shredded cheddar cheese and stir until you have a thick, melted, gooey mac and cheese.Step 6
All you have to do is make a quick guacamole to go with your bacon chips. In a bowl, mash ripe avocado until it’s smooth. Add extra virgin olive oil, lime juice, salt, minced onion, minced jalapeno, and minced cilantro to the bowl, stirring to combine the ingredients into guacamole. For each OMAD serving, include 4 ounces of bone-in cooked ribs (about 3 pieces), 5 ounces of guacamole with 3-strips worth of bacon chips, and 9 ounces of mac and cheese.
