Succulent Ribs


These succulent meaty delights take a while to make, but they are so lips smacking good.

1 rack Pork Ribs
4 Tbsp Granulated Splenda, divided
½ Tbsp Kosher Salt
½ Tbsp Chili Powder
¼ tsp Cayenne Pepper
¼ tsp Old Bay Seasoning
¼ tsp Thyme
¼ tsp Onion Powder
½ Cup Dry White Wine
1 Tbsp Worcestershire Sauce
1 Tbsp Cider Vinegar
1 Clove Crushed Garlic


Wash ribs in cold running water and then pat them dry with paper towels. Place on a large sheet of aluminum foil. Foil should be able to fold over ribs along the length with about five inches extra on either end.

Combine 3 tablespoons of splenda with the kosher salt, chili powder, cayenne pepper, Old Bay easoning, thyme and onion powder. Sprinkle generously on both sides of the rack of ribs and then rub it in lightly.

Put the meaty side down in the center of the foil. Place the long edges of the foil together and fold down to enclose the ribs. Fold the ends over them selves to seal the ribs in. Place packet of ribs on a baking sheet with a lip and place in refrigerator over night.

The next day, preheat oven to 250° degrees F. 

Combine the dry white wine, 1 tablespoon of Splenda, Worcestershire, cider vinegar and salt together. Unroll one end of the rib packet and pour in the liquid. Reroll the foil to seal in the ribs and cook in the oven for 3 hours.

After three hours has passed check the ribs. The meat should have pulled away from the end of the bone about a quarter inch or so and the ones should wiggle a bit in the sockets. If not, cook for antoher half an hour. Whether the ribs are done or not, drain off the liquid into a pot.

The liquid will separate slightly as the fat rises to the surface. Try to skim off as much of this fat as you can. Gravy measuring cups work well. Or you can put the pot in the freezer for an hour which will cause the fat to harden and make it easier to remove.

After you've removed the fat, return the pot to the stove and cook the liquid over medium heat until it reduces down and begins to thicken.

Cut your ribs in one or two rib servings and toss them in a bowl with the sauce to coat.

They can be eaten now, but for even better ribs, either grill them real fast or put them under the broiler for a while until the sauce just barely starts to burn.

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