Get these ribs on your table with almost no prep time and a just a few ingredients! The best part is that while they are cooking, you can set it and forget it while you do other things: binge netflix, scroll intstagram, call your bestie, really whatever you want.
So let’s gather the ingredients and get cooking:
Full slab of pork baby back ribs, separated
1 lb No sugar bacon, sliced in half
2 tbsp lemon juice
1/2 cup mustard
2 tbsp olive oil
1/2 tsp pink salt
1/2 tsp black pepper
Pre-heat oven to 275 degrees.
Coat the ribs in the lemon juice and then brush the mustard on all sides of each rib.
You can use Dijon, spicy brown or just regular yellow mustard. I found this fantastic mustard sauce at the store and I highly recommend it. Love that it is locally made in Brooklyn and made with apple cider vinegar.
Wrap each rib with a piece of bacon. Depending on how many ribs come in your rack, you may not use the entire package of bacon. That’s fine. We ketoers will find other ways to use the rest!
Place the ribs on a baking sheet lined with tin foil or silicone baking mat. Wrap the top tightly with tin foil, sealing all edges.
Bake at 275 for 3 1/2 hours. Then carefully remove the tin foil and broil them ribs for 5 minutes until browned. But be sure to check them at 3 minutes because they will start to brown quickly.
And that’s it! Those ribs are done! You could serve them with some mashed cauliflower or roasted broccoli. I made these while I was on my carnivore diet which is why you don’t see a veggie side dish. But let me tell you, they were wonderful even on their own!
Now my rack came with 14 ribs but because they are so rich, I only ate 4 of them. We definitely had left overs. So a full rack makes about 2 1/2 – 3 servings depending on how many ribs you get.