In a small saucepan, combine the keto ketchup, monk fruit powder, Worcestershire sauce, hot sauce, apple cider vinegar, onion powder, garlic powder, and smoked paprika. Whisk together until the monk fruit powder is fully dissolved and no lumps remain. Bring the mixture to a gentle simmer over medium heat and let it bubble quietly for 5 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. Remove from heat and set aside to cool slightly before brushing on the ribs.

Preheat your oven to 300°F and line a large baking sheet with parchment paper. Remove the membrane from the back of the ribs by sliding a knife under it and peeling it away—this helps the meat become more tender and allows flavors to penetrate better. Pat the ribs dry with paper towels, then season both sides generously with sea salt. Place the ribs bone-side down on the prepared sheet, arranging them so they lay flat.

Using a pastry brush or basting brush, generously coat both sides of the ribs with the BBQ sauce from Step 1. I like to brush the sauce on in two coats, letting the first coat set for a minute before adding the second—this creates a better glaze. Place the sheet in the preheated 300°F oven and bake for 2.5 hours. The low, slow heat allows the collagen in the ribs to break down into gelatin, resulting in incredibly tender meat that falls off the bone.

Remove the ribs from the oven and brush them with an additional thin layer of the remaining BBQ sauce for extra flavor and shine. Let the ribs rest on the baking sheet for 5-10 minutes before serving—this allows the juices to redistribute throughout the meat, keeping them moist and tender when you cut into them.