Many of my low-carb dishes actually don't make it to this blog because a lot of them fail until I improve the recipe LOL. This is one of those times when my first-time experiment actually worked well! #win
In this recipe, I made the dry rub and barbecue sauce from scratch and I baked it in the oven. The result? Amazingly delicious, fall-off-the-bone barbecue ribs. They were gone in under 1 hour haha.
Here's the recipe.
Sugar-free Dry rub:
1/2 cup Monkfruit brown sugar (Lakanto Gold)
2 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper
Mix them all together in an air-tight container. You will get better flavor when you make this the night before you bake your ribs and put the run in the fridge overnight.
Sugar-free Barbecue Sauce:
1/4 cup Lakanto Gold brown sugar substitute
1/4 cup apple cider vinegar
1/4 cup white vinegar
1/2 cup water
2 tablespoons real butter
1 can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry yellow mustard
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1 teaspoon liquid smoke (optional)
Ribs: I baked 3 racks of St. Louis Style ribs. You will have a lot of dry rub and sauce leftover if you do less than 3 which is okay. You may store them in the fridge for up to 3 weeks.
In a saucepan over medium, add sweetener, both vinegar types, and water. Mix until sweetener is dissolved.
Add tomato paste and remaining ingredients. Stir until fully combined. Bring to a boil, reduce to simmer.
Let it simmer for about 15 minutes to incorporate all ingredients and build flavor.
Place the ribs on top of a foil that is big enough to wrap the whole rack. Prepare the ribs by removing the thin layer of the white film close to the ribs (sorry, I don't know what it's called haha). You can do this by taking a knife on one of the rib edges until the film comes up. Use a paper towel when you pull it so that it doesn't slip from your grip.
Pre-heat the oven to 275C.
Season the ribs with the dry rub on both sides. Close the foil around the rack tightly. Place the ribs in the oven.
At the 2 hour mark, check your ribs for tenderness with a fork by lifting the foil a bit and "picking" a piece of meat from the bone. If it's still not done, keep checking every 30 minutes. You'll know when it's done when you can easily take the meat off the bone without any resistance.
Once tender, take out the ribs from the oven and spread the barbecue sauce on both sides. Keep the foil open and put the ribs back in the oven on broil for 5 minutes or until the sauce caramelizes.
Enjoy these finger-lickin' good ribs!