Low Fat Barbecue Beef Ribs
Satisfy your barbecue cravings without the guilt with this irresistible recipe for Low Fat Barbecue Beef Ribs! These savory ribs are expertly marinated in a tangy blend of low-sodium soy sauce, apple cider vinegar, and a touch of honey, enhanced with smoked paprika, garlic powder, and a hint of liquid smoke for that authentic smoky flavor—all while keeping the fat content in check. Slow-baked to tender perfection, these ribs are finished with a high-heat caramelization step that delivers a mouthwatering barbecue crust without requiring a grill. Perfect for a crowd-pleasing dinner or weekend indulgence, this recipe combines wholesome ingredients, minimal fat, and simple techniques for a healthier take on classic beef ribs. Serve them hot and pair with your favorite low-fat barbecue sauce to elevate every bite!
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Recipe Information
Ingredients
- 4 pounds Beef back ribs
- 0.5 cups Low-sodium soy sauce
- 0.25 cups Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Black pepper
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Liquid smoke
- 1 whole Garlic clove, minced
Instructions
Start by trimming excess fat from the beef back ribs. Prepare the ribs by removing the membrane from the back. Use a knife to gently slide under the membrane and pull it off.
In a large mixing bowl, combine low-sodium soy sauce, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, black pepper, chili powder, liquid smoke, and minced garlic clove. Mix well to create the marinade.
Place the ribs in a large resealable plastic bag or a shallow dish, and pour the marinade over the ribs, ensuring they're well coated.
Seal the bag or cover the dish with plastic wrap and let the ribs marinate in the refrigerator for at least 2 hours, or overnight for a deeper flavor.
Preheat your oven to 300°F (150°C). Remove the ribs from the marinade and place them on a baking sheet lined with aluminum foil.
Cover the ribs with another piece of foil to keep them moist and bake in the preheated oven for about 2.5 to 3 hours or until the meat is tender and starts to pull away from the bones.
In the last 10 minutes of baking, uncover the ribs and increase the oven temperature to 450°F (230°C). This step helps to caramelize the surface and mimic the grilled effect.
Remove the ribs from the oven and let them rest for 5 minutes before slicing. Serve hot, garnished with your favorite low-fat barbecue sauce if desired.
Nutrition Facts
Calories |
5568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.3 g | 548% | |
| Saturated Fat | 176.2 g | 881% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 5317 mg | 231% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 35.4 g | ||
| Protein | 368.3 g | 737% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
