OH EM GEE These were amazing. Since we started cutting sugar out of our diet we thought we could never have BBQ again. So I frantically searched the internet in hopes of finding that was a lie, but it wasn’t. I couldn’t find any recipes for BBQ that didn’t have sugar in them! Go figure.
So I modified this recipe and prayed that something edible would come out of it.
Well. Not only was it edible, oh no. It was AMAZING! My husband couldn’t stop praising me for making BBQ and still maintaining our healthy lifestyle while doing it.
Like I said, I did have to modify a few things to make it meet our standards for no sugar, so here is what I came up with:
- 2 Tbsp raw, unfiltered honey
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 Tbsp freshly ground black pepper
- 2 tsp garlic powder
- 3/4 tsp salt
- 1 rack baby back pork ribs (about 2 lbs)
- In a small bowl, stir together all the ingredients except the ribs; set aside.
- Using a sharp knife, cut and pull the membrane from the back of the ribs. Using your fingers, rub the paste mixture over ribs to coat evenly. Place each rack of ribs in a large resealable plastic bag. Refrigerate overnight, turning bag occasionally. (My ribs did not fit in a bag, so I cut it in half and set them onto of each other in a gallon sized bag to marinate.)
- Preheat grill, place ribs on a single layer of aluminum foil.
- Grill, covered, for 60 minutes, turning the ribs occasionally. Test for doneness by poking a fork between the bones; the meat should be very tender. If the ribs are not done, return to the grill and cook for 10 to 15 minutes more or until fork tender.
- Transfer ribs to a cutting board. Let stand for 10 minutes before cutting into individual ribs.
Yes, they are as good as they look. Go ahead, try it. You WON’T be disappointed!