Smoking ribs is my favorite thing to grill.  I’ve tried different ways of preparing ribs with spices and rubs as well as different methods.  But the traditional, old school way, seems to work the best. I made a slight little twist on this Baby Bak Ribs recipe by limiting the amount of sugar.  I love BBQ food, but it comes at a cost – my health especially if you consume as much as I do daily.  It’s very fatty, sweet and buttery.   So, for this recipe I focused on lowering the sugar levels but more importantly making sure the taste remained the same. I never want to compromise on taste.  It’s a great alternative for those following a low sugar diet such as Keto, or diabetics.  This easy and tasty recipe will delivered tender, juicy, sweet, fall off the bone deliciousness! It’s finger licking good!

Start with prepping the Baby Back Ribs.

Starting off with prep, I like to stick to the basics.  Pat the ribs dry and trim any loose fatty ends.  I decided to use baby back ribs because they are less fattier than my favorite spare ribs but they still deliver on flavor. Next, season both sides with your favorite bbq seasoning and smoke them on the grill at 250 degrees, indirect heat for 3 hours.

After 3 hours, it’s time for the wrap.  Place the ribs on a sheet of foil, add a little bit of butter and monk fruit sweetener instead of brown sugar and honey like I normally would. Monk fruit is a plant based non artificial sweetener that does not have the nasty aftertaste of most sweeteners.  It’s also very sweet so you don’t miss any of the flavors that you would normally get from the sugar and honey.

Wrap up the ribs and put them back on the grill until they are nice and tender. Target internal temperature should be 200 degrees. While these bad boys are cooking, let’s prep your sauce.

How to make the low sugar BBQ sauce.

Homemade BBQ sauce is the way to go.  You can always adapt the tanginess, spice or sweetness to your liking.  For this sauce, I continued down the low sugar route.

In a sauce pan, add sugar free ketchup, white wine vinegar, Worcestershire sauce, monk fruit sweetener, yellow mustard and vinegar.  Mix it all together simmering over low heat until the sauce thickens up to a sauce like consistency.

Sauce up the ribs at the very end and put them back on the grill for the final 10 minutes or until the sauce is nice and tacky.

Let these Baby back ribs rest for 10-15 minutes, slice and enjoy!

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