Sugar-Free Smoked Pork Ribs
Indulge in the smoky, savory flavors of Sugar-Free Smoked Pork Ribs, a healthier twist on a classic BBQ favorite. This recipe is perfect for anyone steering clear of added sugars while still craving tender, flavor-packed pork ribs. Coated with a bold dry rub of smoked paprika, garlic powder, cumin, and a hint of cayenne, and infused with the zesty freshness of lemon juice and olive oil, these ribs are slow-smoked to perfection. With a simple prep time of 20 minutes and an aromatic blend of spices, every bite delivers a mouthwatering balance of smoky and spicy goodness. Perfectly cooked in a smoker with hickory or applewood chips, this dish achieves a tender, fall-off-the-bone texture guaranteed to impress at any gathering. Pair these sugar-free delights with wholesome sides like grilled veggies or cauliflower slaw for a complete, guilt-free BBQ feast!
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
Instructions
Begin by removing the membrane from the back of the pork ribs using a small knife to lift it away from the meat. Grasp the membrane with a paper towel and pull it off completely.
In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, salt, cumin, cayenne pepper, thyme, and oregano to create the dry rub.
Generously sprinkle the dry rub over both sides of the ribs, ensuring an even coating that covers the entire surface of the meat.
Drizzle the lemon juice and olive oil over the ribs, then massage the mixture into the meat for additional flavor and moisture.
Preheat your smoker to 225°F (110°C), using your choice of wood chips for smoking – hickory or applewood works great for pork.
Place the ribs directly on the smoker grate, bone side down, and allow them to smoke for about 3 hours.
After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Return them to the smoker for another hour of cooking.
After the hour, carefully unwrap the ribs and place them back on the smoker. Increase the smoker temperature to 275°F (135°C) and smoke for an additional 30 to 45 minutes to allow the exterior to form a flavorful crust.
1Test the ribs by using a meat thermometer to check that the internal temperature has reached at least 190°F (88°C) and the meat is tender.
Once done, remove the ribs from the smoker and let them rest for about 10 minutes before slicing.
Serve the ribs warm with your favorite sugar-free sides.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 3.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 910 mg | 19% | |
*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.
