Low Sodium Grilled Pork Ribs
Savor the smoky, bold flavors of these Low Sodium Grilled Pork Ribs—a healthier twist on a barbecue favorite! Perfect for those looking to reduce salt intake without sacrificing taste, this recipe combines a flavorful dry rub of paprika, garlic powder, onion powder, and cumin with a tantalizing apple cider vinegar and honey basting sauce for a caramelized, finger-licking finish. Slow grilled over indirect heat and infused with liquid smoke, these tender pork ribs are irresistible and perfectly balanced. Ready to serve in just over two hours, they’re an ideal centerpiece for your next cookout or family dinner. Grill low and slow to perfection, then enjoy ribs that are packed with flavor while staying low in sodium!
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Recipe Information
Ingredients
- 2 pounds Pork ribs
- 2 tablespoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
- 1 tablespoon Brown sugar
- 1 cup Apple cider vinegar
- 2 tablespoons Honey
- 1 tablespoon Olive oil
- 1 teaspoon Liquid smoke flavoring
Instructions
In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, cumin, and brown sugar to create a dry rub.
Remove the membrane from the back of the pork ribs. Pat them dry with paper towels and then coat them evenly with the dry rub mixture, making sure to cover both sides. Place the ribs in a dish, cover, and refrigerate for at least 1 hour (can be left overnight for deeper flavor).
In a separate bowl, combine the apple cider vinegar, honey, olive oil, and liquid smoke to make the basting sauce.
Preheat your grill to medium heat (about 300°F/150°C). If using charcoal, arrange the coals on one side to create a two-zone cooking area.
Place the ribs on the cooler side of the grill, bone side down, and close the lid. Cook for 60-75 minutes, turning occasionally and basting with the prepared sauce every 20 minutes.
Increase the grill's heat to medium-high and move the ribs over to the direct heat side. Grill for an additional 10-15 minutes, basting frequently, until the ribs are caramelized and the internal temperature reaches 190°F (for tenderness) using a meat thermometer.
Remove the ribs from the grill and let them rest for 10 minutes before slicing into individual ribs. Serve warm.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.7 g | 293% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 45.7 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2682 mg | 57% | |
*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.
