Low Sodium Classic Barbecue Ribs
Indulge in the smoky, savory goodness of **Low Sodium Classic Barbecue Ribs**, a healthier twist on a beloved backyard favorite! These tender pork baby back ribs are seasoned with a flavorful homemade dry rub featuring spices like paprika, garlic powder, and cayenne for the perfect balance of heat and depth. Slow-baked to perfection, the ribs are then glazed with a low-sodium barbecue sauce and caramelized in the oven, delivering that irresistible sticky finish without compromising on health-conscious ingredients. Ideal for gatherings or family dinners, this recipe makes it easy to enjoy fall-off-the-bone barbeque while watching your sodium intake. Perfect for grilling enthusiasts seeking a guilt-free yet indulgent dining experience!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 4 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 1 cup Low-sodium barbecue sauce
Instructions
Start by preheating your oven to 300°F (150°C).
Prepare the ribs by removing the silver skin membrane from the back of the ribs for optimal tenderness.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, and oregano to create the dry rub.
Rub the olive oil over both sides of the ribs, then generously apply the dry rub, pressing it into the meat.
Place the ribs on a baking sheet lined with aluminum foil, curved side up, and cover them tightly with another sheet of foil.
Bake the ribs in the preheated oven for 2.5 hours until the meat is tender.
Remove the ribs from the oven and increase the oven temperature to 375°F (190°C).
Uncover the ribs and brush both sides abundantly with the low-sodium barbecue sauce.
Return the ribs to the oven without the foil and bake for an additional 20 to 30 minutes until the sauce is caramelized and sticky.
Allow the ribs to rest for 10 minutes before slicing between each rib bone to serve.
Nutrition Facts
Calories |
5056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.1 g | 469% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 131.2 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 5144 mg | 109% | |
*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.
