Carnivore BBQ Pork Ribs - For the Carnivore Diet
These ribs deliver classic BBQ-style tenderness and shine without any sugar or plant-based seasonings. A simple salt cure lets the pork speak for itself, while a reduced bone-broth glaze adds a sticky, savory finish that feels like barbecue sauce but stays fully carnivore. Cook them low and slow in a smoker or oven, then brush with the glaze to set.
Use baby back ribs for a leaner, faster cook or spare ribs for a meatier result. Removing the membrane and salting ahead of time ensures a clean bite and deep seasoning. If you don’t have a smoker, the oven method with a finishing broil still yields great bark.
For the glaze, simmer bone broth until syrupy, then enrich with tallow and optional butter. A touch of beef gelatin helps it cling to the ribs and gives that classic lacquer. Brush it on during the last 30 minutes so it sets without burning.
Ribs are done when they’re tender, the bones peek out, and a skewer slides in with little resistance—typically around 195–205°F in the meat between the bones. Rest briefly before slicing so juices settle. Serve with extra warm glaze on the side for dipping.
Leftovers reheat well in a low oven or skillet with a spoon of broth or tallow. The glaze thickens as it cools; warm it gently to loosen.
Ingredients
- 1 rack pork ribs (baby back or spare), 2.5–3 lb
- 2 to 2.5 tsp fine sea salt (about 0.5% of meat weight)
- 2 tbsp beef tallow or pork lard, plus extra for brushing
- 1 cup unsalted beef or pork bone broth
- 1 tbsp unflavored beef gelatin (optional, for a sticky glaze)
- 2 tbsp unsalted butter (optional, for richness)
Instructions
- Prep the ribs: Pat dry. On the bone side, slide a butter knife under the thin membrane and pull it off with a paper towel.
- Season: Sprinkle salt evenly on both sides. Rest 30–60 minutes at room temperature (or cover and refrigerate up to 12 hours, then bring to room temp).
- Heat the cooker: Preheat smoker or oven to 250°F/121°C. For oven cooking, place a small pan of water on a lower rack for gentle humidity.
- Start the cook: Place ribs meat-side up on the grates or a rack over a sheet pan. Cook 2.5–3 hours until the surface looks dry and lightly browned.
- Baste: Brush ribs with melted tallow or lard. Continue cooking 60–90 minutes until tender; bones should protrude 1/4–1/2 inch and a skewer slides in with little resistance.
- Make the glaze: While ribs finish, simmer bone broth in a small saucepan over medium heat until reduced to about 1/3 cup. Whisk in gelatin until dissolved. Off heat, whisk in tallow and optional butter until glossy.
- Glaze and set: Brush a thin layer of glaze over the ribs. Cook uncovered 20–30 minutes to set and lightly tighten the surface. Repeat with a second light coat if you want extra shine.
- Finish: When ribs reach tenderness (roughly 195–205°F between bones), remove and rest 10–15 minutes.
- Slice: Cut between bones and serve with any remaining warm glaze for dipping.
- Optional oven finish: If you want more char, broil on high for 1–3 minutes after glazing, watching closely.