Sugar Free Baby Back Ribs That Fall Off the Bone
These sugar free baby back ribs are tender, juicy, and packed with flavor. They are my go-to rib recipe since 2020. I make these ribs with a homemade sugar-free dry rub. Then cook them low and slow with bone broth, vinegar, and liquid smoke. They turn out so tender that the meat falls right off the bone. I finish the ribs with a good-quality sugar-free BBQ sauce and sear them on the hot grill for the perfect smoky flavor. I love making these ribs for summer grilling, family gatherings, and backyard BBQs.
Why You’ll Love These Sugar Free Baby Back Ribs
My go-to rib recipe since 2020
This is the only recipe I use for BBQ ribs. I’ve made it so many times, and it never fails. The flavor is always on point, and the meat turns out incredibly tender and juicy every time.
Sugar free
Many BBQ places add sugar to both the dry rub and the BBQ sauce. The result can taste more like dessert than ribs. I prefer my ribs savory, smoky, and meaty. My sugar-free rub uses only herbs and spices that enhance the natural flavor of the pork without adding sweetness.
Packed with flavor
These baby back ribs may be sugar free, but they are anything but boring. The homemade dry rub packs every bite with smoky, savory, earthy, and peppery flavors. Cayenne pepper adds a little heat, but you can adjust the amount to your liking.
Easy, low-effort recipe
This is one of those recipes you can set and forget. Mix the spices, rub them into the ribs, place the seasoned ribs in a cooking tray, add the liquid ingredients, cover, and let the grill do the rest. I love making these ribs on busy days because they require very little hands-on work.
Fall-off-the-bone tender
This recipe gives me the juiciest, most tender ribs every time. The meat becomes so tender that it practically falls off the bone. Whenever I make these ribs for guests, I get compliments on both the flavor and the texture.
Perfect for a hot summer day
When it is hot outside and my AC is working hard to keep the house cool, the last thing I want to do is turn on the oven. I cook these ribs on the grill instead. All that cooking heat stays outside, while my house stays cool.
Perfect for outdoor gatherings
These sugar-free baby back ribs are perfect for pool parties, backyard BBQs, and casual gatherings with friends and family. Serve them with your favorite sides and get ready for compliments. That happens every time I make them for guests!
Equipment
- Measuring cups and spoons
- Measuring pitchers for the liquid ingredients
- Baking tray
- Aluminum foil
- Food brush for BBQ sauce
- Outdoor grill
- Meat thermometer (optional)
- Heat resistant gloves
- Kitchen tongs
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Helpful Tips for the Best Sugar Free Baby Back Ribs
Use similar-sized rib racks
This recipe calls for two racks of baby back ribs. Choose racks that are similar in size and weight whenever possible. This helps them cook evenly and finish at the same time.
Remove the membrane
Removing the membrane from the back of the ribs can be tricky, but I highly recommend doing it if you want fall-off-the-bone tender ribs. Try to slide your finger between the meat and the membrane until it starts to detach, then pull the membrane in the opposite direction. If it feels too slippery, use a paper towel for a better grip. You can also ask your butcher to remove the membranes for you.
Never rinse the ribs
There is no need to rinse raw ribs before cooking. Rinsing meat can spread bacteria from the surface to your sink, countertops, and other nearby areas. The ribs will reach a safe internal temperature during cooking, so skip the rinse and go straight to seasoning.
Pat the ribs dry before seasoning
Use a paper towel to pat both sides of the ribs dry before applying the dry rub. Removing excess surface moisture helps the seasoning stick to the meat.
Apply the dry rub evenly
The dry rub in this recipe is enough for two racks of baby back ribs. Season both sides evenly and use your hands to rub the seasoning into the meat and spread it over all the edges.
Pour the liquids around the meat
Don’t pour the liquid ingredients directly on the seasoned ribs. That may wash away some of the rub.
Wrap the pan tightly
Cover the pan with a thick layer of aluminum foil and tuck it tightly around the edges to close any gaps. This traps steam and moisture inside the pan and helps create incredibly tender ribs.
Don’t increase the heat to speed up cooking
Resist the temptation to turn up the heat. Cooking the ribs too quickly can affect their texture. For the best fall-off-the-bone results, cook them at 250°F for 4 hours.
Rotate the pan halfway through cooking
I turn on only one burner and keep the grill at its lowest setting to maintain a temperature of 250°F. This creates a hotter and cooler side of the grill. Rotate the pan halfway through cooking to help the ribs cook more evenly.
Sear for only 1 minute per side
After 4 hours of slow cooking, the ribs will be fully cooked and incredibly tender. Brush them with your favorite sugar-free BBQ sauce, increase the grill heat to high, and sear the ribs briefly. One minute per side is enough to create beautiful grill marks and add smoky flavor without drying out the meat.
Frequently Asked Questions
How many servings does this recipe make?
Serving size can vary depending on the size of your rib racks and how many side dishes you serve. Two racks of baby back ribs can yield 4 to 8 servings.
Can I make these sugar-free baby back ribs in the oven?
Yes. I include an oven method in the recipe card below.
Can I use spare ribs instead of baby back ribs?
Yes, but you will need to increase the cooking time by 1 to 2 hours. Spare ribs are larger and thicker and contain more fat and bone, so they need more time to cook and become tender.
Can I make these ribs ahead of time?
Yes. These ribs are great for meal prep. Make them ahead of time and reheat them in the oven or toaster oven before serving.
Can I freeze cooked baby back ribs?
Yes, you can freeze cooked baby back ribs. Store them well wrapped or in an airtight container to prevent freezer burn. For the best quality, use them within three months.
Can I use a different BBQ sauce?
Yes. Use your favorite sugar-free BBQ sauce. I recommend choosing a good-quality sauce without added sugar.
Do I have to remove the membrane from the ribs?
I highly recommend removing it. It helps you achieve the tender, fall-off-the-bone texture this recipe is known for.
Can I skip the liquid smoke?
Yes, you can. I like my ribs extra smoky and I don’t own a smoker. That is why I add liquid smoke and smoked paprika to my recipe.
Can I cook the ribs at a higher temperature to save time?
Yes, you can increase the temperature to 275°F to 325°F, but you will need to monitor the ribs closely to prevent burning. Keep in mind that the texture may be slightly tougher because the meat has less time for the collagen to break down.
How do I know when the ribs are done?
My telltale sign is when I can easily remove a bone from the rack using tongs. If you are unsure, use a food thermometer. The internal temperature should reach 195°F to 203°F for the tender texture you want.
Why do my ribs fall apart when I try to move them?
These ribs become extremely tender after four hours of low-and-slow cooking. The meat can separate from the bones when you lift or move the rack. Handle the ribs gently, especially when transferring them to the hot grill for searing.
Serving, Storing and Reheating
Serving
Serve the ribs hot off the grill with your favorite side dishes. They pair well with a variety of salads, dips, and breads. You can also serve them with extra sugar-free BBQ sauce or ketchup for dipping.
Storing
Store leftover ribs in a food-safe container with a lid in the refrigerator for 3 to 4 days. Do not leave cooked ribs at room temperature for more than 2 hours, as this can increase the risk of foodborne illness.
Freezing
To freeze the ribs, separate them into individual portions and place them on a parchment-lined tray. Freeze until solid, then transfer the ribs to a freezer-safe container or zip-top bag. Store them in the freezer for up to 3 months.
If you use a vacuum sealer, you can extend the freezer storage time to up to 1 year while helping protect the ribs from freezer burn.
Thaw the ribs slowly in the refrigerator to help preserve their texture.
Reheating
Reheat the ribs in a preheated oven or toaster oven at 275°F to 350°F for 10 to 15 minutes, or until heated through. To keep the meat juicy, add a little bone broth or water to the baking tray before reheating.
I prefer not to reheat ribs in the microwave because the sauce and juices can splatter and make a mess. If you do use a microwave, cover the ribs with a microwave-safe splatter cover to keep your microwave clean.
Sugar Free Pork Ribs – (BBQ and Oven Method)
Equipment
- Outdoor grill
Ingredients
For the dry rub
- 1 Tbsp paprika
- 1 Tbsp smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dry thyme
- 1 tsp dry oregano
- 1 tsp dried basil
- 1 tsp ground black pepper
- 1 tsp cayenne pepper or to taste
- salt to taste
Other ingredients
- 2 baby back rib racks
- 1 cup bone broth other broth or water works too
- 1 Tbsp apple cider vinegar
- 1 tsp liquid smoke optional
- ¼ cup BBQ sauce of choice (use sugar free if you want the ribs to be keto, paleo or whole 30)
Instructions
Prepare the dry rub
- Measure and add all the herbs and spices for the dry rub in a small bowl. Mix well and set aside.
Remove the membrane
- Turn the ribs meat-side down and remove the thin membrane from the back of each rack. Slide your finger or a small, blunt knife under the membrane to loosen it, then pull it off with your hands. If it feels slippery, use a paper towel for a better grip.
Pat the ribs dry
- Use paper towels to pat both sides of the ribs dry. Removing excess moisture helps the seasoning stick to the meat.
Season the ribs
- Sprinkle salt evenly over both sides of each rack of ribs.
- Use your hands to gently rub the seasoning into the meat and make sure you cover the entire surface.
- Place the ribs in a baking tray meat side up. If the racks are too long for the tray, cut them in half so they fit comfortably.
- Pour the bone broth, vinegar, and liquid smoke into the bottom of the baking tray, around the ribs. Do not pour the liquid directly over the seasoned meat.
Cover the tray tightly
- Cover the baking tray with a thick layer of aluminum foil. Tuck the foil tightly around the edges to seal the tray and close any gaps. This helps trap the steam and moisture as the ribs cook.If you don't want the foil to touch the meat you can put a layer of parchment paper first. Then the aluminum foil on top of the paper.
Preheat the grill / oven
- Preheat your grill or oven to 250°F (120℃). If using a grill, use indirect heat and adjust the burners to maintain a temperature of 250°F. I turn on only one burner out of 3 and reduce it to the lowest possible setting. For my grill this setting reaches and maintains 250°F (120℃) throughout the cooking.
Cook the ribs
- Place the covered baking tray on the grill or in the oven. Cook the ribs at 250°F (120℃) for 4 hours.Carefully rotate the baking tray after about 2 hours. This helps the ribs cook more evenly, especially when using a grill with uneven heat.
- After 4 hours, carefully remove the tray from the grill or oven. If using the grill, increase the heat to high and allow it to preheat.
- Carefully remove the aluminum foil and watch out for the hot steam. Brush the ribs generously with your favorite sugar-free BBQ sauce.
Grill the ribs
- Carefully transfer the ribs to the hot grill. Grill for about 1 minute per side, just until the BBQ sauce caramelizes slightly and the ribs develop beautiful grill marks and smoky flavor. Handle the ribs gently because they will be extremely tender and may fall apart.
- Serve the ribs warm with your favorite sides and extrasugar-free BBQ sauce for dipping, if desired.
- Read the blog post for storing, freezing and reheating instructions.
Notes
