Sugar-Free Smoked Pork Spareribs
Unlock the ultimate barbecue experience with these Sugar-Free Smoked Pork Spareribs, packed with bold flavors and slow-smoked to tender perfection. This recipe skips the added sugars, making it a guilt-free way to enjoy rich, smoky meats. A tantalizing dry rub featuring smoked paprika, cumin, garlic powder, and oregano infuses the racks of pork spareribs with aromatic spices, while apple wood chips and a tangy apple cider vinegar mop sauce elevate the smoky profile. After 5 hours in the smoker at low heat, these ribs emerge beautifully browned, juicy, and irresistibly flavorful. Ideal for keto or low-carb diets, these tender ribs are perfect for backyard gatherings or family feasts. Serve with fresh sides like coleslaw or roasted veggies for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 racks pork spareribs
- 2 tablespoons smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup apple cider vinegar
- 1 cup water
- 4 cups apple wood chips
Instructions
Begin by preparing the smoker. Soak the apple wood chips in water for at least 30 minutes while you prepare the ribs.
Remove the membrane from the back of each rack of spareribs to allow the rub to penetrate the meat better.
In a small bowl, mix together the smoked paprika, ground black pepper, garlic powder, onion powder, salt, cayenne pepper, ground cumin, and dried oregano to form the dry rub.
Generously coat both sides of the spareribs with the dry rub, pressing the mixture into the meat to ensure even coating.
In a separate bowl, combine the apple cider vinegar and water to create a mop sauce.
Preheat your smoker to approximately 225°F (107°C). Drain the soaked wood chips and add them to the smoker.
Place the spareribs on the smoker, bone side down. Smoke for about 5 hours, or until the ribs are tender and the internal temperature reaches 190°F (88°C).
Every hour, lightly brush the ribs with the vinegar and water mop sauce to enhance moisture and flavor.
Once cooked, remove the ribs from the smoker and let them rest for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 7209 mg | 313% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 2.9 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1030 mg | 22% | |
*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.
