Sugar Free Pork Ribs – (BBQ and Oven Method)
In this blog post I’m offering you a recipe for easy sugar free pork ribs – BBQ and oven method. I’ve tried and tested this recipe many times and I always get excellent results. If you want to make fall of the bone ribs at home you need a little preparation and some patience.
Previously I’ve tried cooking ribs fast or in an instant pot, but I couldn’t achieve tender ribs. If you cook your rib racks at low temperature for several hours the collagen has enough time to relax. This helps the meat to fall off the bone. The brine I prepare for the ribs also helps tenderizing the pork and brakes down the collagen.
Why should you make this recipe?
Unlike other rib recipes this one doesn’t have added sugar. Make sure you check the ingredient list of your BBQ sauce for sugar or high corn fructose syrup. There are many brands that offer BBQ sauce without added sugar. If you use sugar free sauce, this recipe might be an excellent choice for diabetics. People on a low carb, Keto, Paleo or Whole 30 diet can consume these ribs without ruining their progress. Believe me, the sugar free pork ribs don’t lack any flavor. For a rub I use my blackening spice seasoning, which is good for any type of meat or seafood.
This recipe requires minimal effort. You set it and forget it. The actual work you have to do is no more than 15 minutes. Also, you don’t need any fancy equipment. You can make the ribs in your oven in an ordinary baking sheet. I prefer to use an outdoor gas grill during the summer, because the oven heats up the house.
What to serve ribs with?
Pork ribs go very well with potatoes. I often serve them with a fresh green salad and my baby potatoes with butter garlic and dill. On the pictures I paired the ribs with tomato, cucumber salad and my round rolled bread. You can also serve them with roasted or grilled vegetables.
Sugar Free Pork Ribs – (BBQ and Oven Method)
Ingredients
- 2 baby back rib racks
- 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
- salt to taste
- Other ingredients
- 1 cup chicken stock (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
- If the butcher hasn’t removed the membrane on the underside of the ribs, you have to do it on your own. You need to insert a small knife under the membrane until it starts to peel off. Then pull it with your fingers. You can also use a paper towel to help you pull the membrane and to prevent slipping.
- Mix all the dry ingredients for the rub in a small bowl/jar. Place the ribs on a large baking sheet and rub them with the dry spices. Make sure you have covered both sides of the rib racks. Salt them well.
- Add the stock the vinegar and the liquid smoke in bowl and stir. Pour the mixture at the bottom of the baking sheet.
- Cover the ribs tightly with aluminum foil.
- Preheat a grill or oven to 250F. I usually make them on a gas grill. I start one burner on the lowest possible setting and place the ribs away form that burner.
- Cook the ribs at 250F for at least 4 hours. Do not remove the foil.
- After 4 hours remove the ribs from the oven or grill. Preheat a grill or a griddle cast iron pan to high. Carefully remove the foil. It will be steamy. Glaze the ribs with the BBQ sauce and place them on the grill (or heated pan). Cook 2-3 minutes per side.
- Serve them while they are still warm.
Notes
