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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Oven-Baked Baby Back Ribs with Jaca BBQ Sauce
Fall-off-the-bone tender baby back ribs baked low and slow in the oven, basted with a smoky homemade BBQ sauce sweetened with Jaca (allulose) instead of brown sugar. No grill or smoker needed — just your oven and a couple of hours. Adapted from Taste of Home.
Ingredients
- 4 pounds pork baby back ribs
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 medium onion, sliced
- 1 cup ketchup
- 1 cup chili sauce
- ½ cup Jaca (allulose) (replaces ¼ cup packed brown sugar at 2x ratio)
- 1 tablespoon dried minced onion
- 1 tablespoon liquid smoke (optional)
- 1 tablespoon molasses
Sweetener Used
½ cup Jaca (allulose) Allulose
Replaces: ¼ cup packed brown sugar
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Place the ribs bone-side down in a large roasting pan. Combine the garlic powder, seasoned salt, and pepper, then sprinkle the mixture liberally over the ribs. Lay the sliced onion on top.
- 3
Cover the roasting pan tightly with aluminum foil and bake for 1 hour.
- 4
While the ribs bake, make the Jaca BBQ sauce: in a bowl, combine the ketchup, chili sauce, ½ cup Jaca (allulose), dried minced onion, liquid smoke (if using), and molasses. Stir until smooth.
- 5
After 1 hour, remove the ribs from the oven. Drain the fat from the pan and discard the sliced onion.
- 6
Brush the ribs generously with half of the Jaca BBQ sauce.
- 7
Cover the pan tightly with foil again and return to the oven. Bake for an additional 30–60 minutes, or until the ribs are very tender and the meat pulls away from the bone easily.
- 8
For a caramelized finish, uncover and broil the ribs for 3–5 minutes, watching carefully to avoid burning.
- 9
Serve warm with the remaining Jaca BBQ sauce on the side.
Pro Tips
- Jaca (allulose) caramelizes beautifully in the BBQ sauce, giving you that sticky, glossy glaze without any blood-sugar spike.
- Wrapping the pan tightly with foil is the key to juicy, fall-off-the-bone ribs — it locks in steam and moisture.
- For extra smoky flavor, add a second tablespoon of liquid smoke to the sauce.
- Leftover ribs keep in an airtight container in the fridge for 3–4 days. Reheat gently at 250°F.
- Serve with coleslaw, cornbread, or baked beans for the full BBQ experience.