Low Sodium Classic Barbecued Ribs
Savor the smoky, tender perfection of these Low Sodium Classic Barbecued Ribs, the ideal recipe for health-conscious barbecue lovers who refuse to compromise on flavor. These delectable pork baby back ribs are coated in a robust homemade dry rub featuring smoked paprika, garlic powder, and a touch of cayenne for a balanced heat. Slow-baked to melt-in-your-mouth tenderness and finished under the broiler, they’re smothered in a tangy, low-sodium barbecue sauce made from apple cider vinegar, honey, and tomato paste, with a hint of natural liquid smoke for that authentic backyard grill taste. Perfect for serving at a summer cookout or casual family dinner, these ribs prove that you can enjoy big, bold barbecue flavors without the excess sodium. Pair them with grilled vegetables or a crisp cabbage slaw for an unforgettable meal!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 1 cup Brown sugar
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Apple cider vinegar
- 0.5 cup Honey
- 6 ounces Tomato paste
- 1 cup Unsalted chicken broth
- 1 teaspoon Liquid smoke
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the silver skin from the underside of the ribs. Use a sharp knife to lift the membrane at one end and peel it off towards the other end.
In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Rub the spice mixture generously over both sides of the ribs and let them sit for at least 15 minutes to absorb the flavors.
Place the ribs on a large baking sheet lined with aluminum foil and cover loosely with another piece of foil.
Bake in the preheated oven for about 2.5 hours, or until the ribs are tender.
While the ribs are baking, prepare the low sodium barbecue sauce. In a saucepan over medium heat, combine apple cider vinegar, honey, tomato paste, unsalted chicken broth, and liquid smoke.
Bring the sauce to a simmer and let it reduce for 10-15 minutes, stirring occasionally, until it thickens slightly.
Remove the ribs from the oven and turn the broiler on.
Brush both sides of the ribs with the prepared barbecue sauce.
Place the ribs under the broiler for about 4-5 minutes per side, or until the sauce caramelizes and becomes slightly sticky.
Remove from the oven and let the ribs rest for a few minutes before cutting into single or double ribs.
Serve with additional barbecue sauce on the side if desired.
Nutrition Facts
Calories |
5537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.3 g | 471% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 261.3 g | ||
| Protein | 306.7 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6404 mg | 136% | |
*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.
