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Hot Keto-Honey Garlic Glazed Ribs

Looking for a hot new twist on traditional barbecue flavor? Give your baby back ribs a little more fire with this spicy hot keto-honey garlic glaze. Get the smoked version of this recipe here.

Cooking time 1 hr 30 min
Preparation time Prep 15 min
Total time Serves 4

Ingredients

  • 1 rack of baby back ribs
  • 1/4 cup keto honey
  • 1/4 cup soy sauce
  • 1/4 cup hot sauce (adjust to your preferred spice level)
  • 8 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hickory smoke powder (or 7 drops liquid smoke)

Ingredients

  • 1 rack of baby back ribs
  • 1/4 cup keto honey
  • 1/4 cup soy sauce
  • 1/4 cup hot sauce (adjust to your preferred spice level)
  • 8 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hickory smoke powder (or 7 drops liquid smoke)

Directions

  1. Preheat your grill to medium heat.

  2. In a small bowl, whisk together the honey, soy sauce, hot sauce, minced garlic, olive oil, smoked paprika, and cayenne pepper, to create the glaze.

  3. Prepare the baby back ribs by removing the membrane from the back of the racks. This can be done by loosening a corner with a knife or your fingers, then using a paper towel to grip and pull the membrane off.

  4. Season the ribs with creole seasoning, onion powder, garlic powder and black pepper, on both sides.

  5. Place the ribs on the preheated grill, bone side down. Cook for about 1 hour, flipping occasionally to ensure even cooking and prevent burning.

  6. After 1 hour start brushing the glaze onto both sides of the ribs using a basting brush. Continue grilling, flipping, and basting every 5 minutes until the ribs are nicely glazed and reach an internal temperature of 145-200 degrees F. Allow a 3-minute rest.

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