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Mustard Maple Glazed Ribs

Mustard Maple Glazed Ribs

Michael Fisher |

I am a huge fan of BBQ in all of its glorious forms. The problem I’ve encountered is that most BBQ is stuffed with carbs and hidden sugar. That’s why I decided to make a low carb mustard & maple sauce that has a little bit of heat and sweetness but is perfect for ribs.

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Now you might say why use this glorious mustard & maple sauce when it has the ability to complement all types of BBQ. Well the truth is because I might love ribs as much as House of Cards very own Frank Underwood!

All kidding aside my mustard and maple sauce is great on its own or when used as a sauce or wet rub on other proteins.

Chef Anthony Pro Tip – For this recipe I cooked the ribs on my Bull Angus Grill using aluminium foil but you can really use your favourite 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 flavour that is associated with BBQ.


  • Bull Grill


  • 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


    • 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.