Low Sodium Barbecue Beef Ribs
Indulge in tender, flavorful Low Sodium Barbecue Beef Ribs, a healthier spin on a beloved classic! These fall-off-the-bone ribs are seasoned with a bold blend of garlic, smoked paprika, and a touch of cayenne for just the right kick. Slow-cooked to perfection in the oven, they're finished with a smoky, tangy homemade barbecue sauce made from low-sodium beef broth, honey, and a hint of apple cider vinegar. Perfect for grilling or broiling to lock in that irresistible caramelized glaze, this recipe offers big barbecue flavor with less sodium—ideal for those mindful of their salt intake. Serve these juicy ribs at your next cookout or as an indulgent family dinner everyone will savor!
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Recipe Information
Ingredients
- 3 pounds Beef back ribs
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground black pepper
- 2 tablespoons Brown sugar
- 0.5 teaspoon Cayenne pepper
- 1 cup Low-sodium beef broth
- 2 tablespoons Tomato paste
- 3 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Ground mustard
- 0.5 teaspoon Liquid smoke
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, ground black pepper, brown sugar, and cayenne pepper.
Rub the spice mixture thoroughly over both sides of the beef ribs, ensuring an even coating.
Place the ribs in a large piece of aluminum foil, wrap tightly, and place on a baking sheet.
Bake in the oven for about 2.5 hours or until the meat is tender and starting to pull away from the bones.
While the ribs are baking, prepare the low-sodium barbecue sauce by combining the low-sodium beef broth, tomato paste, honey, apple cider vinegar, Worcestershire sauce, ground mustard, and liquid smoke in a medium saucepan.
Bring the mixture to a simmer over medium heat, stirring occasionally. Allow the sauce to reduce slightly for about 15-20 minutes until thickened to your liking, then remove from heat.
Once the ribs are done, remove them from the oven and carefully unwrap the foil. Brush the ribs generously with the homemade barbecue sauce.
Preheat your grill to medium-high heat or set your oven to broil.
Place the ribs on the grill or under the broiler for a few minutes to caramelize the sauce, watching carefully to avoid burning.
Remove the ribs from heat, let them rest for a few minutes, and serve warm, slicing between the bones to create individual portions.
Nutrition Facts
Calories |
4373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.6 g | 412% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 75.6 g | ||
| Protein | 269.7 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 3719 mg | 79% | |
*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.
