Keto Pickle Juice Glazed Smoked Ribs Recipe – fall of the bone tender low carb dry rub pork ribs smoked on the Traeger, then finished with a pickle juice glaze. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
I’m sorry for yelling at your eyes, but…
THESE ARE THE BEST RIBS I’VE EVER HAD!
Which is crazy, because they don’t even have bbq sauce on them, which feels like an essential for good ribs. Instead, they have a dry rub, are smoked on the Traeger, then brushed with a sweetened pickle juice glaze that is so good you might cry.
Keto Smoked Ribs
Shawn made these following the basic 3-2-1 smoking method in the Traeger cookbook. The ribs come out perfectly tender with just the right amount of chew. The meat comes away from the ribs totally clean.
It is a thing of beauty.
The ribs get tons of flavor from the dry rub, then again from the roasting liquid when they are wrapped in foil, but the most impressive is this pickle juice glaze. Pork and pickles are a match made in heaven!
I was inspired by Primal Gourmet when he shared a similar paleo method on his Instagram Stories. I’m a major pickle lover, and the idea of a sweetened pickle juice glaze brushed on the ribs at the end of cooking sounded too good to pass up.
It tastes better than I could have imagined! I can’t wait for you all to try!
- 1 rack of St Louis Style pork ribs, silver skin removed (I get my hormone + antibiotic free ribs from ButcherBox, which I highly recommend!)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon dried sage
- 1 teaspoon pepper
- 1 cup white grape juice
- 1/3 cup apple cider vinegar
- 2 shots whiskey
Pickle Juice Glaze
- Preheat your Traeger to 180ºF.
- In a small bowl, combine all the spices for the dry rub. Season the ribs on both sides with the dry rub.
- Smoke the ribs meat side UP with the lid closed for 3 hours.
- Remove the smoked ribs from the grill, and increase the heat on your Traeger to 225ºF.
- In a small bowl, make the roasting liquid by combining the grape juice, apple cider vinegar and whiskey. Wrap the ribs and the cooking liquid in foil so that it is leak proof. Crimp up the edges.
- Return the foil wrapped ribs to the Traeger, meat side UP, and cook at 225ºF for 2 more hours with the lid closed.
- Make the pickle glaze by combining the pickle juice and monk fruit in a sauce pan over medium heat. Cook down until it has reduced by half.
- Remove the ribs from the foil, and place the ribs back in the Traeger meat side UP. Brush on the pickle glaze and cook for 1 more hour with the lid closed. Glaze with the pickle glaze every 20 minutes.
- Let the ribs rest for a few minutes before serving. Then slice and enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
If you don’t have white grape juice, you could use apple juice, bone broth, even water.
The whiskey is optional. It’s for flavor. If you don’t have it you can definitely leave it out.
Almost all of the cooking liquid will be left in the bottom of the foil. So the carb count is minimal. It’s more for flavor.
If you don’t have a Traeger, I would imagine this same method should work in the oven. Or! Try my instant pot ribs!
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