Low Sodium BBQ Baby Back Ribs
Indulge in the smoky-sweet satisfaction of Low Sodium BBQ Baby Back Ribs—a healthier twist on a classic BBQ favorite. These fall-off-the-bone ribs are coated in a flavorful homemade spice rub and slow-roasted to tender perfection, all without the high sodium content. The star of the show is the tangy, rich, and perfectly balanced low sodium BBQ sauce, made with tomato paste, apple cider vinegar, honey, and a touch of liquid smoke for that authentic barbecue taste. Ideal for those watching their salt intake, this recipe delivers big on flavor with ingredients like garlic, paprika, and molasses. Serve these ribs hot, their sticky caramelized glaze ensuring every bite is irresistible. Perfect for weeknight dinners or backyard gatherings, this recipe redefines comfort food in the most delicious way.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 1 cup Low sodium chicken broth
- 3 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 teaspoon Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 cup Apple cider vinegar
- 0.5 cup Honey
- 2 tablespoons Molasses
- 1 teaspoon Liquid smoke
- 6 ounces Tomato paste (no salt added)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground mustard
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with your fingers.
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, black pepper, cumin, and cayenne pepper.
Rub the spice mix evenly over both sides of the ribs.
Place the ribs, bone-side down, in a roasting pan or a baking sheet with an edge.
Pour the low sodium chicken broth into the pan around the ribs, ensuring not to pour it over them.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 2.5 hours, or until the ribs are tender.
While the ribs are cooking, prepare the BBQ sauce by combining the apple cider vinegar, honey, molasses, liquid smoke, tomato paste, vegetable oil, and ground mustard in a saucepan.
Simmer the BBQ sauce over low heat for about 30 minutes, stirring occasionally.
Remove the ribs from the oven and increase the oven temperature to 450°F (232°C).
Brush the ribs generously with the prepared low sodium BBQ sauce.
Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes or until the sauce is caramelized and slightly sticky.
Remove from the oven and let the ribs rest for a few minutes before slicing and serving.
Nutrition Facts
Calories |
6090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.6 g | 470% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 4631 mg | 201% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 262.3 g | ||
| Protein | 376.3 g | 753% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1108 mg | 85% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 7361 mg | 157% | |
*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.
