Sugar-free and delicious. This easy oven-baked Cheerwine ribs recipe will soon be on your family’s weekly dinner request list. All the flavor of Cheerwine, none of the sugar!
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar style sweetener (Swerve or erythritol)
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon chili powder
- 4 pounds baby back ribs
- 4 cups Cheerwine Zero Sugar
- 2 6-ounce cans of tomato paste
- ½ cup apple cider vinegar
- ¼ cup granulated sweetener of choice (monk fruit or erythritol)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 ½ cups Cheerwine Zero Sugar
Preheat oven to 400ºF. In small bowl, whisk together salt, brown sugar sweetener, pepper, and chili powder. Rub seasoning mixture over front and back of ribs. Divide ribs between two large disposable aluminum roasting pans, meat side up. Pour 4 cups Cheerwine Zero Sugar into each pan around ribs. Cover tightly with aluminum foil. Roast ribs in oven, switching position of the pans halfway through cooking, until very tender (about 1 hour and 45 minutes).
While ribs are roasting, prepare glaze: Whisk together all ingredients in a saucepan, adding Cheerwine Zero Sugar last. Start with one cup, then whisk in final ½ cup slowly until it reaches a consistency slightly thinner than barbecue sauce.
Bring to a gentle boil at medium-high heat, then reduce to medium-low. Simmer, stirring frequently, for 20 minutes or until slightly thickened.
Taste and adjust with additional sweetener or cayenne pepper to reach desired sweetness or spiciness. If the sauce is still thicker than you like, whisk in more Cheerwine Zero Sugar one tablespoon at a time.
When ribs are done cooking, remove from oven. Remove foil and ribs from pans, discard fat and remaining liquid from pans. Carefully arrange oven rack to be about 8 inches from broiler (no closer). Preheat broiler.
Brush ribs all over with prepared glaze and return to pans, meat side up. Broil for about 5 minutes or until lightly charred. Serve with extra glaze on the side.