Low Sodium Grilled BBQ Ribs
Indulge in the mouthwatering flavor of these **Low Sodium Grilled BBQ Ribs**, a heart-healthy twist on a barbecue classic. Perfectly seasoned with a homemade, salt-free dry rub featuring a blend of smoked paprika, garlic powder, and chili powder, these ribs are tender, juicy, and packed with bold, smoky flavor. Slow-cooked on the grill, they acquire that signature char while being basted with a rich, low-sodium BBQ sauce made from tomato sauce, molasses, and a hint of liquid smoke. Whether you're planning a backyard cookout or treating your family to a wholesome dinner, these ribs offer all the barbecue bliss without the extra sodium. Pair them with fresh coleslaw or grilled veggies for a balanced feast that's as delicious as it is nutritious!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 1 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 tablespoons Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Chili powder
- 1 teaspoon Mustard powder
- 1 cup No salt added tomato sauce
- 2 tablespoons Molasses
- 1 cup Apple juice
- 1 teaspoon Liquid smoke
- 2 tablespoons Olive oil
Instructions
1. Preheat your grill to 225-250°F (107-121°C) for indirect heat cooking.
2. In a small bowl, combine brown sugar, garlic powder, onion powder, paprika, black pepper, chili powder, and mustard powder to create a dry rub.
3. Remove the membrane from the back of the ribs by sliding a knife under it at one end and pulling it off with a paper towel.
4. Rub ribs generously on both sides with the dry rub, ensuring the mixture sticks well.
5. Place the ribs bone-side down on the grill grates. Close the lid and cook for approximately 2 hours.
6. While ribs are cooking, prepare the low sodium BBQ sauce. In a saucepan over medium heat, combine tomato sauce, molasses, apple juice, olive oil, and liquid smoke. Simmer for 15 minutes, stirring occasionally, until slightly thickened.
7. After 2 hours of cooking, wrap the ribs in aluminum foil, adding a splash of apple cider vinegar to each packet before sealing them. This will steam the ribs and make them more tender.
8. Return the wrapped ribs to the grill for another 1.5 hours to allow them to cook thoroughly, continuing to monitor and maintain the grill temperature.
9. Remove the ribs from the foil and place them back on the grill.
10. Baste the top of the ribs with the prepared low sodium BBQ sauce. Cook uncovered for an additional 30 minutes, allowing the sauce to caramelize and glaze.
11. Once done, remove the ribs from the grill and let them rest for 10 minutes before slicing. Serve with additional BBQ sauce if desired.
Nutrition Facts
Calories |
4907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.5 g | 471% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 90.2 g | ||
| Protein | 302.4 g | 605% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5869 mg | 125% | |
*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.
