Low Fat Smoked Pork Ribs
Savor the irresistible flavors of tender, smoky goodness with these Low Fat Smoked Pork Ribs—a lighter take on a barbecue favorite! This recipe combines lean pork ribs with a bold, handcrafted spice rub featuring paprika, garlic, onion powder, and a hint of cayenne for a subtle kick. Smoked to perfection over hickory or apple wood chips, the ribs stay juicy and flavorful thanks to a tangy apple cider vinegar and honey spritz. With a five-hour slow-smoke process and an optional finish on the grill for a caramelized crust, these mouthwatering ribs deliver all the smoky decadence you crave while being lower in fat. Perfect for backyard gatherings or weeknight dinners, serve them up with your favorite sides and enjoy barbecue magic in every bite—guilt-free!
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 0.25 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 cup Apple juice
- 2 cups Wood chips (hickory or apple)
Instructions
Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes.
Remove the membrane from the back of the pork ribs. This can be done by sliding a knife under the membrane and pulling it off with a paper towel for grip.
In a small bowl, mix together paprika, garlic powder, onion powder, ground black pepper, salt, ground cumin, and cayenne pepper.
Rub the spice mixture evenly all over both racks of ribs. Allow the ribs to sit at room temperature for 15 minutes to absorb the rub.
In a small saucepan, combine the apple cider vinegar, honey, and apple juice. Heat over low heat until just combined, then set aside.
Drain the wood chips and add them to the smoker. Place the ribs on the smoker rack, meat side up.
Smoke the ribs for about 3 hours, spraying them with the apple cider vinegar and honey mixture every hour to keep them moist.
After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil, adding a little more of the apple cider vinegar mixture inside the foil for steaming.
Return the wrapped ribs to the smoker and continue to cook for another 2 hours.
Remove the ribs from the smoker and let them rest for at least 10 minutes before unwrapping.
Unwrap the ribs and slice between the bones to serve.
Optional: For an added layer of flavor and crispness, you can grill the ribs uncovered for 5-10 minutes on a hot grill before serving.
Nutrition Facts
Calories |
6254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.9 g | 604% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 6429 mg | 280% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 64.6 g | ||
| Protein | 413.7 g | 827% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5075 mg | 108% | |
*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.
