Ingredients
Units
Scale
For the Ribs:
- 2-3 lbs ribs, washed, patted dry, silverskin removed
For the Sugar-free Dry Rub:
- 1/3 cup brown sugar substitute
- 2 tsp salt
- 1 tbsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried mustard
- 1/4 tsp cayenne
For the Homemade Sugar-free BBQ Sauce:
- 1 cup sugar-free ketchup
- 1/2 cup brown sugar substitute
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp yacon syrup (or molasses)
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion flakes (or 1/2 tsp onion powder)
- 1/4 tsp mustard dried
- 1/4 tsp paprika
Instructions
- Place the dry rub ingredients in a small bowl and stir to combine. Place the ribs on a sheet of aluminum foil. Rub the mixture all over the ribs. Place a second sheet of aluminum foil over the ribs and seal the foil to create a tight package. Place the ribs in the fridge for a minimum of 30 minutes or overnight.
- When ready to bake, remove the ribs from the fridge to bring to room temperature. Heat the oven to 300 degrees F. Place the wrapped ribs on a baking sheet and bake for 2 hours.
- Meanwhile, prepare the BBQ sauce. In a medium saucepan over medium heat, combine the sauce ingredients. Bring to a boil then reduce heat and let simmer, stirring occasionally until thickend, about 1 hour.
- When ribs have cooked, remove the ribs from the oven and turn the oven to broil. Remove the foil and brush both sides with the BBQ sauce. Broil until the sauce just begins to caramelize, 2-4 minutes.
Notes
- see post for detailed instructions and pictures
- ribs are cooked at 198-203 degrees
- Prep Time: 10 minutes
- Refridgeration: 30 minutes - 24 hours
- Cook Time: 2 hours
- Category: Main Meals
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 oz (about 2 ribs)
- Calories: 314
- Sugar: 0.5
- Fat: 26
- Carbohydrates: 1
- Fiber: 0
- Protein: 17
