Sugar-Free Smoked Pork Ribs
What better way to kick-off the beginning of grill-season than with a sugar-free rack of baby back ribs?! Start the season off right with a keto- and paleo-friendly grilled or smoked pork rib rack with both a sugar-free dry rub and BBQ sauce! This savory and naturally sweetened recipe is perfect for the whole family.
- Main Meal
- Dressings And Sauces
- Keto Diet
- Independence Day
- For the Ribs:
- 2 racks Spare ribs
- 4 tablespoons Yellow mustard
- 2/3 cup Sugar free dry rub
- 4 tablespoons Butter
- For the Spritz:
- 2 cups Apple cider vinegar (to keep ribs from drying out)
- For the Sugar-Free Dry Rub
- 2 tablespoons Kosher salt
- 2 tablespoons Ground pepper
- 2 tablespoons Rosemary
- 2 tablespoons Sweet paprika
- 1 tablespoon Garlic powder
- 1 tablespoon oregano
- 1/4 teaspoon Cayenne pepper
- 1/5 teaspoon, or 2 packets Sweetly Stevia
- For the Sugar-Free BBQ Sauce
- 1 Onion
- 1 tablespoon Butter
- 2 Garlic cloves
- 1 cup Apple cider vinegar
- 1 15 oz can Tomato sauce
- 3 tablespoons Tomato paste
- 1/2 teaspoon Cayenne pepper
- 1/2 tablespoon Sweet paprika
- 1/2 tablespoon Dry mustard
- 1/2 teaspoon, (or to taste) Kosher salt
- 1/4 teaspoon, (or to taste) Ground pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon, or 4 packets Sweetly Stevia
For the Ribs:
- Trim ribs to your liking. If any, pull off the silver skin on the bone side of the rib rack.
- Add mustard to the ribs. Use yellow deli mustard, as Dijon has added sugars.
- Apply the prepared dry rub evenly. Don't be afraid to smother it all on! Season overnight in the fridge if you have time.
- Preheat your smoker to 250 degrees Fahrenheit. Some recommended wood chips are apple, mesquite, cherry, or hickory.
- Add ribs to the smoker and let be for 90 minutes. After 90 minutes start spraying the rib racks with the apple cider vinegar to keep from drying out. Do this every 20 minutes.
- After 3 hours you should start to see the ribs shrivel enough to allow some bone to show through. At this point wrap the ribs in tin foil. One at a time, place each rack on a sheet of tin foil. Add the butter, one stick per rack, cut up into sections to spread evenly across the rib rack. Add some prepared BBQ sauce liberally, don't be shy if you want bold flavor. Place foil packs back into the smoker.
- Smoke for another two hours. Be sure to keep an eye on the temperature of your smoker. Check every hour to make sure ribs are not drying out. When checking, also check the temperature of rib meat with a meat thermometer and add more sauce.
- When the BBQ sauce starts to firm up, it's time to take the ribs out of the smoker and onto your plate.
Let us know how your summertime ribs turn out! Send us some pictures and add any comments on what you may have changed in the recipe.
For the Sugar-Free Dry Rub:
- Combine all ingredients in a small to medium bowl and mix well. Add salt, pepper, and stevia to taste.
For the Sugar-Free BBQ Sauce:
- Turn stove on medium heat and melt 1 tablespoon of butter in a large pan.
- Add the chopped onions and cook until caramelized and soft. Be careful not to overcook or brown the onions too fast.
- Add the garlic and mix thoroughly into the onions.
- Add the wet ingredients and mix.
- Add the dry ingredients (except for the stevia) and mix.
- Let simmer on low heat for 15-20 minutes.
- Blend or mash sauce until smooth. Add the stevia after the mixture is no longer chunky and stir well.
- Taste test your BBQ sauce. Everybody's taste buds are different, so add anything else you think is needed!