Low Sodium Smoked Pork Spareribs
Elevate your barbecue game with these mouthwatering Low Sodium Smoked Pork Spareribs, perfect for those seeking a healthier twist on a classic favorite. This recipe combines a flavorful homemade dry rub featuring smoked paprika, garlic powder, and a touch of brown sugar, creating a balanced blend of smoky, sweet, and savory notes. Slowly smoked to perfection at 225°F using mild apple or cherry wood, these tender ribs stay irresistibly moist thanks to a spritz of apple cider vinegar and apple juice. With no added salt, this dish is ideal for low sodium diets without compromising on bold, smoky taste. Perfect for a hearty weekend meal or your next cookout, these spareribs promise to be the star of the table!
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Recipe Information
Ingredients
- 3 pounds Pork spareribs
- 2 tablespoons Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 cup Apple cider vinegar
- 1 cup Water
- 1 cup Apple juice
Instructions
Start by preparing the ribs. Remove the membrane from the back of each rib rack. Use a sharp knife to loosen it at one end, then grab the membrane with a paper towel and pull it off.
In a small bowl, mix together the paprika, garlic powder, onion powder, black pepper, ground cumin, and brown sugar. This will be your dry rub.
Evenly coat both sides of the ribs with the dry rub, ensuring that the ribs are fully covered with the mixture. Let the ribs sit at room temperature for about 20 minutes to allow the flavors to penetrate.
Preheat your smoker to 225°F (approximately 107°C). Use a mild wood like apple or cherry for the best flavor.
In a spray bottle, combine the apple cider vinegar, water, and apple juice. This will be used to spray the ribs during smoking to keep them moist.
Place the ribs in the smoker with the bone side down. Smoke the ribs at 225°F for about 5 hours until they are tender. Every hour, lightly spray the ribs with the apple cider mixture to maintain moisture.
After 5 hours, check if the ribs are done by inserting a toothpick between the bones; it should go in with little resistance.
Once done, remove the ribs from the smoker and let them rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring maximum tenderness.
Slice the ribs between the bones and serve them warm. Enjoy the delicious low sodium smoked pork spareribs!
Nutrition Facts
Calories |
5747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 481.8 g | 618% | |
| Saturated Fat | 176.0 g | 880% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 48.4 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3774 mg | 80% | |
*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.
