Low Sodium Perfectly Grilled Ribs
Indulge in the smoky, savory goodness of **Low Sodium Perfectly Grilled Ribs**, a healthier spin on a barbecue classic that doesn’t sacrifice flavor. These tender, fall-off-the-bone pork baby back ribs are seasoned with a bold, aromatic dry rub featuring paprika, garlic, and a hint of cayenne for subtle heat. Slowly grilled over low, indirect heat, the ribs are basted with a zesty apple cider vinegar and honey glaze, creating a mouthwatering caramelized finish without the need for salt. Perfect for summer cookouts or weekend dinners, these heart-friendly ribs are sure to impress your guests while catering to low-sodium diets. Serve them alongside fresh salads, grilled vegetables, or coleslaw for a delicious, guilt-free BBQ experience!
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Recipe Information
Ingredients
- 2 racks pork baby back ribs
- 2 tablespoons granulated garlic (or garlic powder)
- 1 tablespoon onion powder
- 2 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 cup apple cider vinegar
- 0.5 cup honey
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
Instructions
Begin by removing the membrane from the back of each rack of ribs. Use a small knife to start the removal, a paper towel can help grip the membrane.
In a small bowl, combine granulated garlic, onion powder, paprika, ground black pepper, dried thyme, dried oregano, and cayenne pepper to create a dry rub.
Generously apply the dry rub to both sides of the ribs, pressing the mixture into the meat.
Preheat your grill to low heat, aiming for a temperature around 275°F (135°C) for indirect grilling.
While the grill is heating, prepare the basting sauce by combining apple cider vinegar, honey, lemon juice, and olive oil in a medium bowl. Whisk together until well combined.
Place the ribs on the grill over indirect heat, bone side down. Close the lid and cook for about 2.5 to 3 hours, basting occasionally with the vinegar-honey mixture.
Approximately every 45 minutes, turn and baste the ribs generously with the basting sauce, ensuring even cooking and flavor infusion.
To check doneness, use a meat thermometer inserted into the thickest part of the meat without touching the bone. The ribs are done when the internal temperature reaches 190°F (88°C), and the meat is tender.
For a finishing touch, if you desire a slightly caramelized exterior, move the ribs over direct heat for the final 10 minutes, turning frequently and applying a final basting.
Remove the ribs from the grill and let them rest for about 10 minutes before slicing. This helps retain the juices.
Slice into individual ribs or preferred sections and serve immediately. Enjoy your flavorful, low-sodium grilled ribs!
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.3 g | 470% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 101.4 g | ||
| Protein | 299.9 g | 600% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4722 mg | 100% | |
*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.
