Low Sodium BBQ Beef Ribs
Elevate your barbecue game with these irresistible Low Sodium BBQ Beef Ribs, crafted to deliver bold, smoky flavor while keeping the salt content in check. Perfectly seasoned with a blend of smoked paprika, garlic powder, and warm spices, these tender beef back ribs are oven-baked to perfection, ensuring fall-off-the-bone goodness without a smoker. The homemade low sodium BBQ sauce, made with apple cider vinegar, tomato paste, honey, and a hint of liquid smoke, adds a deliciously tangy-sweet glaze for a healthier spin on classic ribs without compromising on taste. Ready in just a few simple steps, this recipe is ideal for family dinners, cookouts, or even game day feasts, leaving your guests craving more!
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Recipe Information
Ingredients
- 3 pounds beef back ribs
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 2 tablespoons brown sugar
- 1 cup apple cider vinegar
- 1 cup tomato paste
- 2 tablespoons honey
- 1 teaspoon liquid smoke
- 0.5 cup water
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground black pepper, dried oregano, dried thyme, ground cumin, and brown sugar to create a dry rub.
Pat the beef ribs dry with paper towels and rub the dry mixture over all sides of the ribs, pressing it into the meat.
Place the ribs on a baking sheet lined with aluminum foil or parchment paper, bone side down.
Cover the ribs tightly with additional aluminum foil and place them in the preheated oven.
Bake the ribs in the oven for about 2.5 hours, or until the meat is tender and pulling away from the bones.
While the ribs are cooking, prepare the low sodium BBQ sauce by whisking together the apple cider vinegar, tomato paste, honey, liquid smoke, and water in a saucepan.
Simmer the sauce over medium heat for about 10 minutes, stirring occasionally, until thickened.
Once the ribs are done, remove the foil from the top and brush the ribs generously with the prepared BBQ sauce.
Increase the oven temperature to 350°F (175°C) and place the ribs back in the oven uncovered for another 20-30 minutes, basting with more sauce halfway through.
Remove the ribs from the oven and let them rest for about 10 minutes before cutting between the bones to separate them.
Serve the ribs warm with any remaining sauce on the side.
Nutrition Facts
Calories |
4556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.8 g | 415% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 86.7 g | ||
| Protein | 279.4 g | 559% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 6246 mg | 133% | |
*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.
