A simple way to cook boneless pork ribs in the oven. With very little effort, you’ll have this easy recipe prepared for serving as an appetizer or main dish.
There’s not a lot of low carb pork recipes on the site. So I’m adding a really simple one for boneless spare ribs. It’s something that can be used as a main dish, an appetizer, or a salad topping.
To cut back on overeating, I’ve started to replace breakfast and an occasional lunch with a low carb protein shake which has helped. And the meals that I do eat consist mainly of a green salad topped with meat.
These easy baked pork ribs are something I made for a quick meal one night. And they made a great salad topping for lunch the next day by slicing them into thin bite size pieces.
I also sliced up a few of the baked boneless pork ribs to put into a vegetable stir fry the next day. My husband loved the stir fry. I just cooked the pork slices with a bag of frozen stir fry mix and some soy sauce seasoning.
Cooking Boneless Pork Ribs
I usually cook ribs in the slow cooker because it makes the meat so tender. The meat just falls off the bone. But I wanted to try baking some boneless ribs.
Today I’m sharing how to cook boneless pork ribs in the oven and it’s super easy. You just spray or line a baking sheet, place the ribs on the prepared pan, season, then bake.
The boneless spare ribs should be fully cooked in about 25 to 30 minutes. The temperature to bake them at is 350°F. You may want to check the meat with a thermometer to ensure it’s done.
How to serve baked pork ribs
Now that you know how to cook boneless pork ribs in the oven, how will you serve them? As an appetizer, main dish, or salad topper?
If you can’t decide, make up a big batch to do all three! That’s the way I like to do it.
With this one recipe, you can have several different meals just from the leftovers. So it’s a great item to include in your meal plan.
As a meal
You can serve the meat with any low carb vegetable. Broccoli and green beans are my family’s favorites. But adding some cheesy zucchini gratin will make an extra special meal.
I also love to cut these up and top them over a salad. It will turn your regular greens into a great meal.
If using these on a salad, just watch the dressing for any sneaky carbs. I top my salads of with oil and vinegar. But sometimes I like to use a creamy blue cheese dressing or a low carb ranch dressing.
As an appetizer
We have also used this baked boneless pork ribs recipe as an appetizer. Sometimes we slice them into strips and put them on skewers.
Other low carb pork recipes
- Pressure Cooker Pork Loin – Keep the oven off by cooking in an electric pressure cooker
- Char Siu Chinese BBQ Pork – Ditch the carb heavy takeout with a healthier low carb BBQ coating
- Filipino Pork Belly Adobo – Slow cooking makes the pork very tender in this classic dish
- Low Carb Pulled Pork – Perfect for a summer barbecue or enjoying on keto friendly bread
- Crock Pot Balsamic Pork Tenderloin – The vinegar adds a touch of sweetness and makes the meat tender and juicy
- Keto BBQ Ribs – Throw these sweet heat seasoned ribs in the oven or cook them on the grill.
Kitchen tools used
- Baking Sheet Pan – The pork is cooked on a rimmed baking pan
- Oil Spray Bottle – Spraying with a little cooking oil adds flavor and helps prevent sticking.
Easy Low Carb Baked Boneless Pork Ribs
Recipe Video (Click on Image to Play)
- 2 pounds pork ribs boneless
- 1 1/2 tablespoons garlic powder
- 1 tablespoon onion powder
- Salt to taste
- ground black pepper to taste
- Preheat oven and grease baking sheet with oil.
- Place ribs on prepared baking pan and sprinkle with seasoning.
- Bake at 350 for around 25-30 minutes or until pork is cooked thoroughly.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in February 2019. Originally published in February 2011.