Simple Carnivore Baby Back Ribs - For the Carnivore Diet
These ribs lean into the carnivore essentials: good pork, salt, and animal fat. A short dry brine builds flavor and helps the meat stay juicy, while a low-and-slow roast renders fat and softens connective tissue for clean bones and tender bites.
Removing the membrane ensures better texture and seasoning penetration. A light coat of beef tallow or pork lard protects the surface during the long cook and adds a glossy finish. Aim for tender, not mushy—meat should pull back from the bones and probe like warm butter.
Use a covered roast (foil or a lid) to gently braise in its own fat, then finish uncovered to develop a light crust. Resting before slicing keeps juices in the meat and makes for cleaner bones. If you like a richer finish, brush with a little melted tallow right before serving.
Storage tips: Cool leftovers, then refrigerate in a sealed container up to 4 days. Reheat gently in a covered skillet with a spoon of tallow or in a 300°F oven until warmed through.
Smoker variation: Cook at 250–275°F with clean-burning smoke until tender (typically 3–4 hours), then finish hot to set the surface. Keep seasoning to salt to stay carnivore-compliant.
Ingredients
- 1 rack pork baby back ribs (2–3 lb / 0.9–1.4 kg)
- 1.5–2 tsp coarse kosher salt (adjust to taste and rack size)
- 1–2 tbsp beef tallow or pork lard, plus extra for finishing (optional)
Instructions
- Prep the rack: Pat ribs dry. Slide a butter knife under the thin membrane on the bone side, grip with a paper towel, and pull to remove.
- Dry brine: Sprinkle salt evenly on both sides (use a little less if your salt is very fine). Refrigerate uncovered 1–12 hours. If short on time, proceed immediately.
- Preheat: Heat oven to 275°F (135°C). Line a tray and set a rack or use a covered roasting pan.
- Fat coat: Lightly brush ribs with melted tallow or lard on both sides.
- Cook covered: Place ribs bone-side down. Cover tightly with foil or a lid and bake 2.5–3 hours, until meat has pulled back from bones and a probe slides in with little resistance (target internal 195–203°F / 90–95°C in the thickest meat).
- Crisp the surface: Uncover and return to the oven 10–15 minutes to lightly brown. For extra crust, broil on the top rack 2–3 minutes, watching closely.
- Rest and finish: Rest 10–15 minutes. Brush with a little melted tallow if desired, then slice between bones and serve.