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Low Carb Mustard Maple Glazed Ribs

Grill Recipe by Anthony Serrano


  • 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


  • 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.

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