Sugar-Free Perfectly Grilled Ribs
Sink your teeth into these flavorful and tender Sugar-Free Perfectly Grilled Ribs, a healthier twist on a classic barbecue favorite! This recipe features two racks of succulent pork ribs rubbed with a bold blend of smoked paprika, garlic powder, onion powder, cumin, and a hint of cayenne for a smoky, spicy kick—all without any added sugars. Slowly grilled over low, indirect heat for ultimate tenderness, the ribs are kept moist with a light spritz of apple cider vinegar and water, delivering a subtle tang that complements the rich spices. Perfect for summer cookouts or family dinners, these ribs are easy to prepare, naturally sugar-free, and irresistibly delicious. Serve them piping hot for a satisfying, guilt-free treat that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- 1.5 tablespoons garlic powder
- 1.5 tablespoons onion powder
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 cup water
Instructions
Start by removing the membrane from the back of the ribs to ensure a tender final result. Use a knife to gently loosen the edge of the membrane, then pull it off completely.
In a small bowl, combine smoked paprika, ground black pepper, garlic powder, onion powder, cumin, cayenne pepper, and salt. Mix well to create a flavorful dry rub.
Rub the olive oil evenly over each rack of ribs, ensuring all sides are coated. This will help the spices adhere to the meat.
Generously apply the spice mixture to both sides of the rib racks, pressing it into the meat to ensure it sticks.
Let the ribs sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
Prepare your grill for indirect cooking by placing a drip pan beneath where the ribs will sit and igniting only one side of the grill, aiming for a low heat of 225-250°F (107-121°C).
Place the ribs on the grill grate, away from the direct heat, with the bone side down.
Close the lid and let the ribs cook for about 2 hours, maintaining the temperature and checking periodically to ensure an even cooking environment.
Mix apple cider vinegar and water in a spray bottle. Every 30 minutes, lightly spray the ribs to keep them moist and add a subtle tangy flavor.
After 2 hours, check the ribs' tenderness. They should have a reddish color and the bones should be protruding slightly from the meat. If not tender enough, allow them to cook for an additional 30-60 minutes.
Once the ribs are tender, increase the grill temperature slightly to 300°F (149°C) and cook for an additional 15-20 minutes to achieve a slight char on the exterior.
Remove the ribs from the grill, wrap them in aluminum foil, and let them rest for 10-15 minutes before slicing.
Serve the ribs hot and enjoy their rich, spicy, and smoky flavor without any added sugar.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 2.0 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 919 mg | 20% | |
*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.
