Low Sugar Classic St. Louis Ribs

Total time3 hr 20 min

Prep time20 min

Cook time3 hr

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Ingredients

4 servings

For the ribs

2 racks st. louis-cut pork spare ribs (about 2.5–3 lb each)

For the dry rub

2 tbsp dark brown sugar
Swerve Brown Zero Calorie Sweetener, 12 oz Lakanto Brown Monkfruit Sweetener with Erythritol Swerve Sweetener, Zero Calorie, Brown
See all
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp smoked paprika
1 tbsp kosher salt
2 tsp black pepper, freshly ground
2 tsp garlic powder
2 tsp onion powder
1 tsp dry mustard
1 tsp cayenne pepper

For the glaze

1 cup barbecue sauce

Instructions

1
Heat the oven to 275°F (135°C). Set a wire rack inside each of two rimmed baking sheets (or use one sheet and cook the racks in batches).
2
Flip each rack of ribs bone-side up. Slide a butter knife under the thin membrane that runs across the back of the bones, then grip it with a paper towel and pull it off in one piece — removing it allows the rub to penetrate and the ribs to cook more evenly.

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