Sugar-Free Smoked Pork Ribs

Sink your teeth into these hearty Sugar-Free Smoked Pork Ribs, a flavor-packed delight that's perfect for barbecue enthusiasts seeking a healthier twist on classic smoked meats. These tender, fall-off-the-bone ribs are coated in a bold, aromatic dry rub featuring paprika, garlic, cumin, and a hint of cayenne, then infused with zesty lemon juice and olive oil for moisture and brightness. Slow-smoked to perfection over hickory or applewood at a low-and-slow 225°F, these ribs develop a rich smoky flavor and a perfectly caramelized crust—without any added sugar. Perfect for keto or low-carb lifestyles, these ribs make an impressive centerpiece for summer cookouts or cozy family dinners. Pair them with your favorite sugar-free sides for a satisfying, guilt-free barbecue experience.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 racks pork ribs
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 tablespoons lemon juice
• 4 tablespoons olive oil

Directions

Step 1

Begin by removing the membrane from the back of the pork ribs using a small knife to lift it away from the meat. Grasp the membrane with a paper towel and pull it off completely.

Step 2

In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, salt, cumin, cayenne pepper, thyme, and oregano to create the dry rub.

Step 3

Generously sprinkle the dry rub over both sides of the ribs, ensuring an even coating that covers the entire surface of the meat.

Step 4

Drizzle the lemon juice and olive oil over the ribs, then massage the mixture into the meat for additional flavor and moisture.

Step 5

Preheat your smoker to 225°F (110°C), using your choice of wood chips for smoking – hickory or applewood works great for pork.

Step 6

Place the ribs directly on the smoker grate, bone side down, and allow them to smoke for about 3 hours.

Step 7

After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Return them to the smoker for another hour of cooking.

Step 8

After the hour, carefully unwrap the ribs and place them back on the smoker. Increase the smoker temperature to 275°F (135°C) and smoke for an additional 30 to 45 minutes to allow the exterior to form a flavorful crust.

Step 9

1Test the ribs by using a meat thermometer to check that the internal temperature has reached at least 190°F (88°C) and the meat is tender.

Step 10

Once done, remove the ribs from the smoker and let them rest for about 10 minutes before slicing.

Step 11

Serve the ribs warm with your favorite sugar-free sides.

Nutrition Facts

Serving size	(269.7g)

Amount per serving	% Daily Value*
Calories	938.2

Total Fat 82.6g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 5.3g
Cholesterol 94mg	0%
Sodium 4832.2mg	0%
Total Carbohydrate 31.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 3.4g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 171.3mg	0%
Iron 9.2mg	0%
Potassium 910.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 10.8%

Carbs: 12.8%