Keto Garlic Wine-Braised Pork Ribs

These Keto Garlic Wine-Braised Pork Ribs are one of the easiest Low Carb recipes that are Paleo too! The baby back ribs are seasoned with salt and pepper and then seared to golden brown perfection before drowning in white wine and chicken stock. It is then braised in the oven low and slow until tender and falling off the bone. The wine and garlic flavors are hypnotic! The meat would pair perfectly with many Keto side dishes like creamed cauliflower mashed potatoes or dark green vegetables. It is also a great recipe that can be made ahead of time and divided between containers for meal prepping or counting macros.

What kind of pork should I use?

Please use pork baby back ribs for this recipe as they have a good amount of meat on the bones versus regular ribs.

What kind of wine should I use for this recipe?

This particular recipe uses white wine, but feel free to use other light-colored ones like a blush.

What kind of cooking equipment do I need for this recipe?

You will need a heavy-bottomed, oven-safe pot that is around 5 quarts. The best cooking vessel for this is a Dutch oven with a lid.

Serving suggestions

This meal would also go very well with a crisp, green salad like Keto Spinach Feta Pecan Salad https://www.carbmanager.com/recipe/spinach-feta-pecan-salad.

Net Carbs

3.9 g
Fiber

0.1 g
Total Carbs

4.1 g
Protein

18.1 g
Fats

27.9 g

386 cals

Quantity

Serving Size

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Avocado oil

3 tablespoon
Baby Back Pork Ribs

3 lb
Salt

1.25 teaspoon
Black pepper

0.5 teaspoon
Garlic

15 clove
White wine

3 cup
Chicken broth

3 cup

Step 1

Preheat an oven to 350 F. Cut the baby back rib into sections with three rib bones each. In the meantime, preheat a 5-quart Dutch oven over medium heat until hot. Add in the avocado oil and swirl the pan if necessary (there should be enough oil to coat the entire bottom without tilting the pan). Add the pork rib sections meat side down. Not all of the ribs will fit into an even layer on the bottom of the pot. If there are any remaining ribs, place them on top of the other ones. Simply place the meatiest bones on the bottom and layer the skinner ribs on top. Season them all with kosher salt and black pepper. Allow the pork ribs to sear on the first side for several minutes, about 4-5 minutes. Turn the heat down if it is smoking too much. Once the bottoms are browned, rotate the ribs sitting on top down to the bottom meat-side down and sear them for 4-5 minutes.
Step 2

Once all the sides are seared, add in the garlic whole on top of the pork. Feel free to smash the garlic if you would like, but it is not necessary for flavor.
Step 3

Next, add in the wine and chicken stock. Place the pork ribs into the oven for one hour with the lid on the pot. Then remove the cover and cook for another hour with the lid off or until the pork is tender and falling apart.