Summer is upon us, and there is nothing more summer than BBQ!
While I don’t personally have a grill, I still love to do low-and-slow meats in the oven, especially if they’ve got a flavorful rub. Feel free to use my oven method, or throw these bad boys on the grill or in the smoker, as desired. And don’t forget to serve it up with Black Cherry BBQ or Chili BBQ sauce!
Notes: I used Swerve Brown in this recipe, because it’s the closest sweetener I’ve found to brown sugar (a BBQ rub staple), both in taste and texture. Feel free to swap it out for Lakanto Golden, if you prefer.
Because it’s a good, even balance of sweet and salty and spice, the rub is really versatile and will pair well with a variety of meats, so go ahead and use it for whatever summer BBQ application you desire!
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For the rub: minus fiber and 7.4 g sugar alcohol = 1 g NET carbs per serving
For the ribs and rub: minus fiber and 7.4 g sugar alcohol = 1.1 g NET carbs per serving
Ingredients
For the Rub:
- 44 g Swerve Brown, or equivalent brown sweetener
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp Garam Masala (I used the McCormick Gourmet blend)
- 1/2 tsp celery salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp sugar-free liquid smoke
For the Ribs:
- 3 lb country-style pork ribs
- small amount of prepared yellow mustard to baste, if desired (2 fl oz or less)
Instructions
To make the rub:
- In a small bowl, combine all rub ingredients and mix well.
- May store in an airtight container (like a mason jar) on the counter for up to a week. Be sure to stir it well to break it up if not using it immediately.
To make the ribs:
- Preheat the oven to 250 degrees F and line a large baking sheet (with sides) or a casserole dish with foil.
- Brush a coat of mustard on the ribs then rub them down on all sides, using most or all of the rub. Alternatively, you can omit the mustard and rub them dry.
- Cover the rubbed ribs with more foil, and close the top and bottom sheets well, folding them together, so that the ribs are basically in a foil pouch.
- Bake for 2 hours at 250 degrees F.
- Remove the top foil to uncover the ribs, baste with your favorite sauce, if desired, or leave them dry and continue to bake, uncovered, for another hour at 250 degrees F.
- After the last hour, remove from oven and let stand ten minutes to rest, then serve as desired. Alternatively, you may run them under your broiler for 1-2 minutes to create a slight char/bark, then rest 10 minutes and serve.
Notes
This recipe should easily serve 6-8 (and the rub alone could serve more depending on how much meat you cook and how heavy you go with it), but I calculated all macros assuming 6 servings.
Macros for the rub alone (assumes 6 svgs): 6 cal, 0.2 G protein, 0.1 g fat, 8.7 g total carbs, 0.3 g fiber, 7.4 g sugar alcohol
Nutrition
- Serving Size: 1/6 recipe
- Calories: 622.4
- Fat: 43.2 g
- Carbohydrates: 9.3 g
- Fiber: 0.8 g
- Protein: 53 g
Keywords: Country-style ribs, rib rub, BBQ, barbecue
Perfection! My hubby and son LOVED them “best ever” (omitted the mustard and used dry rub by itself I also broiled 2 minutes at the end )
★★★★★
Thank you so much! I’m glad y’all enjoyed it.
Really? 44Grams of brown sugar? Make this easy please, how much brown sugar in ounces, cups, etc. Geez
★★★
44 g is 1 1/2 oz. I realize many people in the US aren’t used to weighing their ingredients, but I tend to use weight measurements across my recipes for two reasons:
1. While I’m American, I don’t exclusively serve a US audience. Many of my readers are all across the globe, and outside of the US most people tend to weigh their ingredients, and grams are the measurement most commonly used.
2. Measuring ingredients by weight is more accurate, both in cooking generally (cooking is chemistry, so exactness matters) and in carb count. That’s especially important with sweeteners because their given carb counts are measured by weight.