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 coarsely ground black pepper
- 1 teaspoon chili powder
- 4 lbs baby back ribs
- 4 cups Cheerwine Zero Sugar
- 2x 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 a small bowl, whisk together salt, brown sugar sweetener, black pepper and chili powder. Rub all over ribs front and back. Divide ribs between 2 large disposable aluminum roasting pans, meat side up. Pour 2 cups of Cheerwine Zero Sugar into each pan around the ribs. Cover tightly with aluminum foil. Roast ribs in the oven, switching position of the pans halfway through cooking, until very tender. (About 1 hour, 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 a bit more at a time until it reaches a consistency slightly thinner than barbecue sauce.
Bring to a gentle boil at medium-high heat, then reduce to a medium-low. Simmer, stirring frequently, for 20 minutes or until slightly thickened.
Taste and adjust with additional sweetener or cayenne pepper to reach desired sweet 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.