Smoked ribs cooked with a fantastic BBQ sauce that is naturally sweetened with caramelized onions, as well as a savory and sweet dry rub that has no added sugar. It is delicious and suitable for Keto and Paleo diets.
FOR THE RIBS
2 racks of spare ribs, cut into St. Louis style,
4 tablespoons of yellow mustard,
2 cups of sugar-free dry rub, and 4 tablespoons of butter (2 per rack),
FOR THE SPRITZ
2 cups apple cider vinegar (put in a spray sprayer made for food)
FREE OF SUGAR PORK DRY RUB
2 teaspoons of kosher salt
2 teaspoons of pepper, coarsely ground
2 teaspoons of diced fresh rosemary
two teaspoons of sweet paprika
One teaspoon of garlic powder
One teaspoon of oregano
Cayenne pepper, 1/4 teaspoon
NO SUGAR BBQ SAUCE
1 cup of small white onion, minced; 1 tablespoon
of butter (or extra virgin olive oil);
2 cloves of sliced garlic;
1 cup of apple cider vinegar.
1 can (15 oz) of sugar-free tomato sauce
Three tablespoons of tomato paste,
one-half teaspoon of cayenne pepper,
one-half tablespoon of sweet paprika,
one-half tablespoon of dry mustard,
one-half teaspoon of kosher salt,
one-fourth teaspoon of fresh ground black pepper,
one tablespoon of Worcestershire sauce.
1/2 cup fruit (cherries, mango, pineapple), a few dashes of spicy sauce, honey, maple syrup, or molasses are all possible additions.
Remove the silver skin membrane on the bone side of the ribs and trim off any extra flap meat. Add mustard to the ribs (as a side note for keto, we used traditional yellow deli mustard as Dijon adds sugar). Then liberally rub in your dry rub and season for the night.
Set the smoker to 250 degrees; we like to use apple wood from local fruit trees. Depends largely on your preferences.
Place the ribs in the smoker for 90 minutes or so. Start spriting after 90 minutes. To keep them moist, we roughly do it once every 20 minutes. Get three good spritzes, though. You should wrap when the bones have protruded about 14 inch after 3 hours total.
Grab each rib (one at a time) and set it on the foil that has been placed on a sheet pan. Add a tiny amount of sauce, some butter (2 tablespoons per rib, chopped into smaller pieces to distribute equally), and/or some apple cider vinegar. Wrap up firmly. For each rib, repeat.
Place wrapped back on smoker, probably for two hours. However, place the meat thermometer between the ribs after an hour to test if you have the desired texture.
Unwrap the food at that point, and then pour more sauce. The taste will solidify up if the sauce is left on the perfectly soft rib for 30 to 60 minutes.
Prepare to slice and serve after you notice the sauce has firmed up and removed!
IN AID OF THE DRY RUB WITHOUT SUGAR
In a dish, thoroughly combine the ingredients for the dry rub.
FOR THE BBQ SAUCE WITHOUT SUGAR
Melt the onions and one tablespoon of butter or oil in a big pot over medium heat. For at least 20 minutes, stir the onions occasionally until they are tender, golden, and tasting sweet. If they are browning too quickly, you might need to adjust the heat and lower the temperature.
After that, add the garlic and stir for a minute.
Mix in the tomato paste, tomato sauce, and apple cider vinegar. Add Worcestershire and any additional optional seasonings. For 15 to 20 minutes, simmer. Using a countertop or hand immersion blender, mix the sweetness, Sweeteners can be added (honey, maple syrup, etc., depending on your preferences).