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.
Chef Anthony Pro Tip – For this recipe I cooked the ribs on my Bull Angus Grill using aluminum foil but you can really use your favorite cooking method with this sauce. Next time I plan on cooking them on my Bull Bison Charcoal Grill for a bit more of the traditional smokey flavor that is associated with BBQ.