Ingredients

• 3/4 cups Apple Cider Vinegar
• 1/2 cup Jalapeño Flavored Mustard
• 2 tbsp Kosher Salt
• 1 tbsp Chipotle Powder
• 1 tbsp Chili Powder
• 1 tbsp Black Pepper
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 2 tbsp Golden Monkfruit Sweetener
• 1 tbsp Cumin
• 1/4 cup Sugar Free Maple Syrup

Cook Time & Servings

• Prep Time: 30 minutes
• Cook Time: 2-1/2 hours

Instructions

• Mix all ingredients together in a bowl until they have formed a sauce.
• Place two large sheets of aluminum foil down on your work surface. Place ribs on top.
• At one end of the rib rack, gently slide a knife under the silver skin membrane and over a bone. Lift and loosen the membrane until it starts to come off the bone. Grab the edge of the membrane with a paper towel and pull it off. If it doesn’t come off all at once you may have to repeat the process.
• Pour sauce over the front and back of ribs while rubbing the sauce into the ribs.
• Cover the ribs in the aluminum foil so that each rack of ribs is in a foil packet.
• Pre heat your Bull Grill to medium (approximately 300 degree and place the ribs in foil on the grill. Cook for 2.5 hours.
• Remove the packets from grill and let rest for about 10 minutes. Remove the ribs from the foil and add more sauce or a sugar free BBQ sauce.
• Increase the Bull Grill temperature to high and place the ribs back on the grill and grill for about 5 minutes on each side or until the sauce has tightened up.
• Serve and enjoy.