Delicate ribs from the oven with sugar-free BBQ sauce

Marinate the ribs preferably the day before, or at a minimum, 2 hours before preparation. For this, stir together all the listed ingredients for the marinade in a bowl. Place the ribs in a baking dish and thoroughly coat them with the marinade. Then allow to marinate in the refrigerator.

After marinating, you can preheat the oven to 120°C (248°F) with both bottom and top heat. Distribute the ribs on a baking tray and place them in the preheated oven.

Turn the ribs after one hour. After another hour, flip them back so the meatier side is facing up.

Then increase the oven temperature to 180°C (356°F) with both bottom and top heat. Continue to bake the ribs for another 20-30 minutes until the top is nicely browned. After that, turn off the oven and let the ribs rest inside for an additional 20 minutes before serving.

While the ribs are baking, you can prepare the sugar-free BBQ sauce. I recommend making double or quadruple the amount and storing the leftover BBQ sauce in a mason jar in the fridge. There, it will last for many months (unopened).

For the sugar-free BBQ sauce, roughly chop the onion and garlic cloves and sauté them until translucent in either clarified butter or coconut oil. Add tomato paste, coconut blossom sugar, and all the spices, frying briefly.

Next, deglaze with apple cider vinegar and soy sauce, and add the tomato pieces (preferably from a jar or can – but you can also use fresh). Stir well and then reduce the heat.

Then add Worcestershire sauce and simmer the sugar-free BBQ sauce over low heat for about 40 minutes, stirring regularly. Finally, puree the sauce to a smooth consistency and season with salt, pepper, and possibly some chili to taste.

To serve, remove the ribs from the oven, cut them into pieces with a steak knife, and drizzle with the sugar-free BBQ sauce or serve the sauce on the side. Sugar-free coleslaw (cabbage-carrot-mayonnaise salad) pairs very well with it.

© Lisa Shelton | [Koch mit Herz](https://www.kochmitherz.com/rezept/zarte-rippchen-aus-dem-ofen-mit-zuckerfreier-bbq-sauce/)

1-1.5 kg ORGANIC pork ribs

For the marinade:

1 tbsp salt
1 tbsp paprika
1 tsp chili (if desired)
1 tbsp coriander or cumin, ground
2 tsp dried rosemary
2 tbsp coconut blossom sugar
3-4 tbsp olive oil
1 tbsp soy sauce
1 tbsp apple cider vinegar

For the sugar-free BBQ sauce:

1 onion
2 cloves of garlic
2 tbsp ghee or coconut oil
2 tbsp tomato paste
3-4 tbsp coconut blossom sugar
1 tbsp paprika
1 tsp curry
1-2 tbsp salt
some pepper
1 tbsp apple cider vinegar
1 tbsp soy sauce
250g tomatoes, chopped (canned or fresh)
1 tsp Worcestershire sauce