Yield: 4 adult tailgate dishes
Prep time: approximately 5 minutes, cooking time: approximately 60 minutes
Ingredients For Ribs:
1 teaspoon hickory smoke powder 
¾ cup reduced sugar ketchup, such as Heinz
¼ cup red wine vinegar
2 packets monk fruit extract (such as Monk Fruit in the Raw)
2 tablespoons reduced sodium tamari soy sauce
¼ cup sugar free teriyaki sauce (such as Seal Sama)
1 ½ tablespoons sriracha
2 cloves garlic 
½ cup onions
¼ cup peeled and sliced ginger
1 rack baby back ribs (1½ to 1¾ pounds), trimmed of all visible fat 
¼ cup no salt added blackening spice (such as Obie Cue’s)
Ingredients For Slaw:
¼ cup plus 1 tablespoon fat free Greek yogurt (such as Fage 0%)
1 lime, juiced plus ¼ teaspoon of grated zest
2 teaspoons sriracha hot sauce 
4 packets monk fruit extract (such as Monk Fruit in the Raw)
1 twelve ounce bag broccoli slaw (such as Dole)
1 cup cilantro sprigs
At home, place the first 10 ingredients (only 1 tablespoon of the blackening spice) a blender and blend until smooth. Reserve in an air-tight container. 
At the game, preheat the grill and let the charcoal turn to embers. Lay a 2-foot-long piece of aluminum foil on a baking sheet, and set it aside. 
Cut the rib rack in half; season it generously with salt and remaining 3 tablespoons of the blackening spice and place the ribs on the grill to char the spice. Once blackened move the ribs to the prepared baking sheet meat side down. 
Pour the sauce over the meat, turning to coat it completely, ending meat side up.
Place another piece of foil on top, and fold up the edges of the foil to make a tightly sealed package and place in the oven. Move the coals to one side of the grill, place the ribs in the foil on the grill over the side without the coals, cover the grill and bake until ribs are tender about 60-90 minutes.
Mix all the ingredients for the slaw, season with salt, set aside and keep cold.
Remove the ribs from the grill carefully onto the baking sheet, uncover the top and spoon any remaining saucy liquid over the top of the ribs and place back on the to continue to bake and glaze the ribs, about 5 minutes. Remove and place on a cutting board.
Slicing in between the bones, cut the ribs into 4 portions and serve with slaw.
You can make this recipe at home on your grill, chill them and reheat on the grill at the tailgate if you want less fuss at the event.
If the heat is too high and you smell burning sauce while baking them on the grill, add some water to the inside of the foil pouch and reseal.
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