Ingredients:

  • 3.5 lbs beef back ribs
  • 2 tbsp apple cider vinegar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp freshly cracked black pepper
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1 tbsp monk fruit sweetener
  • 1 cup low-sugar BBQ sauce
  • 1 tbsp liquid smoke

Instructions:

  1. Preheat your oven to 275°F (135°C). Remove the silverskin membrane from the back of the rib rack using a dull knife and paper towel for grip.
  2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, black pepper, sea salt, chili powder, and monk fruit sweetener.
  3. Brush the ribs with apple cider vinegar to act as a binder, then generously apply the dry rub to all sides, pressing it into the meat.
  4. Place the ribs on a large sheet of heavy-duty aluminum foil. Fold the foil to create a tight, sealed pouch to trap steam and moisture.
  5. Place the foil pouch on a rimmed baking sheet and bake for 2 hours and 45 minutes until the collagen has fully broken down.
  6. Carefully open the foil. Combine the BBQ sauce and liquid smoke, then brush the mixture onto the ribs. Increase oven temperature to 400°F or use the broiler for 10-15 minutes until the glaze is caramelized and sticky.