I love ribs but it’s nearly impossible to find a dry rub or BBQ sauce with no sugar in it. These ribs are amazing – crunchy & flavourful on the outside, moist and succulent on the inside, and sugar-free!
You need to prepare for these ribs a couple of days in advance. It’s best to have them sit in the rub overnight, if possible, and they need almost a full day to cook.
Ingredients:
- 5 Tbsp paprika
- 3 Tbsp chili powder
- 3 Tbsp salt
- 1 Tbsp powdered ginger
- 1 Tbsp black pepper
- 1 Tbsp ground nutmeg
- 1 Tbsp dried oregano
- 1 Tbsp ground thyme
- 2 Tbsp mustard powder
- 2 Tbsp garlic powder
- 3 Tbsp onion powder
- 1 Tbsp ground cumin
- 1 tbsp ground cinnamon
- 2 large racks of pork back ribs
Directions:
- Combine all the spices in a sealed container or jar – can be kept indefinitely.
- Pat the ribs dry with paper towel. Take a piece of saran wrap that is twice the length of the ribs, and place on the counter. Place one of the racks on the plastic wrap.
- Take small handfuls of the rub and rub it into the ribs. Flip over and repeat.
- Wrap the ribs up tightly with the plastic wrap, using a second piece of plastic wrap if necessary.
- Repeat with the other rack and place the ribs in the fridge overnight.
- Preheat oven to 225 degrees.
- Remove the ribs from the plastic wrap and place, bone side down on a baking sheet. DO NOT COVER.
- Place in oven for 6 to 8 hours, until you can twist off a bone on the end easily.
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