Low Sodium Grilled Beef Ribs
Savor the smoky, tender goodness of these Low Sodium Grilled Beef Ribs, a healthier spin on a barbecue classic without sacrificing bold flavor. Perfect for those watching their sodium intake, this recipe relies on a vibrant dry rub infused with garlic, paprika, thyme, rosemary, and cumin, creating a mouthwatering crust that enhances each juicy bite. A tangy-sweet marinade of apple cider vinegar, honey, and Worcestershire sauce ensures the ribs remain moist and savory throughout the slow grilling process. With just a 15-minute prep and a perfectly grilled finish, these fall-off-the-bone beef ribs are garnished with fresh parsley for a finishing touch of freshness. Ideal for summer gatherings or weeknight grilling, pair these ribs with your favorite low-sodium sides for a guilt-free feast everyone will enjoy!
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Recipe Information
Ingredients
- 4 lbs beef back ribs
- 2 tbsp olive oil
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground cumin
- 1 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your grill to medium-low heat, approximately 275°F (135°C).
In a small bowl, combine olive oil, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and cumin to create a dry rub.
Pat the beef ribs dry with paper towels, then rub the spice mixture evenly over all sides of the ribs, pressing gently to adhere.
In a separate mixing bowl, combine apple cider vinegar, honey, Worcestershire sauce, and lemon juice, whisking until smooth to create a marinade.
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Let them marinate for at least 1 hour in the refrigerator for enhanced flavor.
Once marinated, remove the ribs from the refrigerator and let them come to room temperature, about 20-30 minutes.
Place the ribs on the grill over indirect heat. Close the lid and cook for about 2 to 3 hours, turning occasionally, until the meat is tender and the internal temperature reaches 190°F (88°C).
During the last 15 minutes of cooking, brush the ribs with any remaining marinade to enhance flavor.
Remove the ribs from the grill and let them rest for 10 minutes to allow the juices to redistribute within the meat.
Garnish the grilled beef ribs with freshly chopped parsley before serving. Pair them with your favorite low sodium side dishes for a complete meal.
Nutrition Facts
Calories |
5810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.7 g | 584% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 37.9 g | ||
| Protein | 353.2 g | 706% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 53.1 mg | 295% | |
| Potassium | 4346 mg | 92% | |
*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.
