Sugar-Free Classic Barbecued Ribs
Indulge in the smoky, tender goodness of Sugar-Free Classic Barbecued Ribs—an irresistible take on a backyard favorite, crafted to suit low-sugar lifestyles without compromising bold flavor. These fall-off-the-bone pork spareribs are coated with a robust dry rub featuring smoked paprika, garlic, onion powder, and a kick of cayenne, before being slow-cooked to perfection. A tangy homemade barbecue sauce, made with tomato paste, apple cider vinegar, liquid smoke, and stevia extract, ensures every bite delivers the signature sweet and smoky essence you crave—without the sugar. Perfect for grilling season or as a satisfying dinner entrée, these ribs are easy to prepare, with just 20 minutes of prep time followed by low-and-slow baking for melt-in-your-mouth results. Serve them hot and caramelized for a guilt-free barbecue experience that’s sure to delight!
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Recipe Information
Ingredients
- 4 pounds Pork spareribs
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Mustard powder
- 1 teaspoon Liquid smoke
- 1 cup Apple cider vinegar
- 6 ounces Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Ground cumin
- 1 cup Water
- 2 teaspoons Stevia extract (or preferred sugar-free sweetener)
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the spareribs and pat them dry with paper towels.
In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and mustard powder.
Rub the spice mixture evenly over the ribs, ensuring both sides are coated.
Place the ribs on a baking sheet lined with aluminum foil, bone-side down.
Cover the ribs with another sheet of aluminum foil to seal them tightly.
Place in the preheated oven and bake for 3 hours until the ribs are tender.
While the ribs are cooking, prepare the sauce. In a saucepan over medium heat, combine apple cider vinegar, tomato paste, Worcestershire sauce, ground cumin, liquid smoke, water, and stevia extract.
Bring the mixture to a slow boil, reduce the heat, and let it simmer for 20 minutes to allow the flavors to meld. Stir occasionally.
Remove the sauce from heat and set aside.
After 3 hours, remove the ribs from the oven and discard the top layer of foil.
Brush the prepared sauce generously over both sides of the ribs.
Increase the oven temperature to 425°F (220°C) or alternatively heat up a grill.
Place the ribs back in the oven or transfer to the grill and cook for an additional 15-20 minutes, or until the sauce is caramelized and slightly charred.
Remove the ribs, let them rest for a few minutes, then slice and serve.
Nutrition Facts
Calories |
7527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 642.3 g | 823% | |
| Saturated Fat | 234.6 g | 1173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1905 mg | 635% | |
| Sodium | 6774 mg | 295% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 26.2 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 6576 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
