Low Fat Perfectly Grilled Ribs
Rediscover barbecue bliss with this recipe for Low Fat Perfectly Grilled Ribs, where smoky, tender meat meets a health-conscious approach. Featuring lean pork ribs trimmed of excess fat, these delectable ribs are seasoned with a flavorful dry rub made from paprika, garlic powder, brown sugar, and ground mustard for a balanced blend of sweet and savory. Grilled to perfection over indirect heat, they stay irresistibly juicy thanks to regular mopping with a tangy apple cider vinegar mixture. With just 15 minutes of prep time and slow-grilling magic, these ribs prove that you don’t have to sacrifice flavor for a low-fat option. Ideal for backyard gatherings or family dinners, serve them with your favorite low-calorie barbecue sauce for a guilt-free feast everyone will love.
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Recipe Information
Ingredients
- 2 pounds Lean pork ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Brown sugar
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard
- 1 as needed Cooking spray
- 0.25 cup Apple cider vinegar
- 0.25 cup Water
Instructions
Begin by preheating your grill to medium heat (about 300°F).
In a small mixing bowl, combine the paprika, garlic powder, onion powder, brown sugar, ground cumin, salt, black pepper, and ground mustard to create a dry rub.
Trim any visible fat from the lean pork ribs to keep them as low-fat as possible.
Pat the ribs dry with a paper towel and generously apply the dry rub on all surfaces of the ribs, pressing it into the meat.
Prepare a grilling area for indirect cooking by placing a drip pan under the grates. Lightly coat the grill grates with cooking spray to prevent sticking.
Place the ribs on the grill over the drip pan (indirect heat), close the lid, and cook for approximately 2 to 2.5 hours, or until the ribs are tender. Maintain the grill temperature around 300°F during cooking.
In a small bowl, mix the apple cider vinegar and water. After the first hour of cooking, mop the ribs with the vinegar-water mixture every 30 minutes to keep them moist and add flavor.
After 2 to 2.5 hours, check for tenderness by inserting a toothpick between the bones. If it slides in easily, the ribs are done.
Remove ribs from the grill and let them rest for 10 minutes before slicing. This helps the juices redistribute throughout the meat.
Slice the ribs between the bones and serve with your favorite low-calorie barbecue sauce if desired.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 237.9 g | 476% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3022 mg | 64% | |
*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.
