Low Sodium Smoky BBQ Spare Ribs
Indulge in the bold, smoky flavors of these Low Sodium Smoky BBQ Spare Ribs, a healthier twist on a barbecue classic that's perfect for any occasion. Tender, fall-off-the-bone pork spare ribs are coated in a robust, salt-free dry rub featuring smoked paprika, garlic, and onion powders, and then slow-baked to perfection. The homemade BBQ sauce showcases a rich blend of tangy apple cider vinegar, molasses, and tomato paste, enhanced by a hint of liquid smoke for that authentic, wood-fired taste—without the high sodium content. Finished with a sticky, caramelized glaze, these ribs are both hearty and heart-conscious. Serve them alongside your favorite sides for a guilt-free backyard barbecue feast! Perfect for BBQ lovers seeking low-sodium recipes packed with flavor.
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Recipe Information
Ingredients
- 3 pounds Pork spare ribs
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Black pepper
- 1 cup Apple cider vinegar
- 1 cup Tomato paste (no salt added)
- 0.25 cup Molasses
- 0.25 cup Brown sugar
- 2 teaspoons Liquid smoke
- 0.5 cup Water
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together smoked paprika, garlic powder, onion powder, and black pepper.
Remove the membrane from the back of the ribs. Rub the dry spice mixture generously over both sides of the ribs.
Wrap the ribs tightly with aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2 to 2.5 hours until tender.
While the ribs are baking, prepare the BBQ sauce. In a medium saucepan, combine apple cider vinegar, tomato paste, molasses, brown sugar, liquid smoke, water, cumin, chili powder, and ground coriander.
Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 20 minutes, stirring occasionally. Adjust sweetness or smokiness as desired by adding a bit more brown sugar or liquid smoke.
Once the ribs are tender, remove them from the oven and increase the oven temperature to 450°F (230°C).
Unwrap the ribs and brush a generous amount of BBQ sauce over the top of the ribs.
Place the ribs back in the oven, uncovered, and let them bake for an additional 10-15 minutes, or until the sauce becomes sticky and caramelized.
Remove from the oven, allow the ribs to rest for a few minutes, then slice and serve with remaining BBQ sauce on the side.
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.6 g | 414% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 131.8 g | ||
| Protein | 293.2 g | 586% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 729 mg | 56% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 6994 mg | 149% | |
*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.
