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Tender Low-Sodium BBQ Ribs Recipe Easy No Added Salt Rub for Perfect Flavor

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A healthier BBQ ribs recipe featuring a no added salt rub and slow-cooking method that delivers tender, flavorful ribs without compromising on taste or sodium intake.

Ingredients

Scale
  • 3 to 4 pounds pork baby back ribs, membrane removed
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional)
  • 1 tablespoon brown sugar, packed
  • ½ teaspoon dried thyme or oregano (optional)
  • ½ cup no-salt-added tomato sauce (optional for sauce)
  • 2 tablespoons apple cider vinegar (optional for sauce)
  • 1 tablespoon honey or maple syrup (optional for sauce)
  • 1 teaspoon smoked paprika (optional for sauce)
  • 1 teaspoon garlic powder (optional for sauce)

Instructions

  1. Remove the silver skin or membrane from the back of the ribs using a sharp knife to improve tenderness.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder (if using), brown sugar, and dried herbs. Stir well to blend evenly.
  3. Rub olive oil over both sides of the ribs. Generously sprinkle the no added salt rub all over the meat, pressing it in with your hands to ensure it sticks. Let the ribs sit at room temperature for 15-20 minutes to absorb flavors.
  4. Preheat your oven to 275°F (135°C) or prepare your smoker at 225°F (107°C). Line a baking sheet with foil for easy cleanup.
  5. Place the ribs meat-side up on the baking sheet or smoker rack. Cover tightly with foil to trap moisture. Bake or smoke low and slow for 2.5 to 3 hours until the meat is tender and pulls back from the bones (internal temperature about 190°F or 88°C). Check at 2.5 hours and extend cooking if needed.
  6. If using sauce, mix the no-salt BBQ sauce ingredients in a bowl. Brush the sauce on the ribs after cooking, then return them uncovered to the oven or smoker for 10 minutes to caramelize slightly.
  7. Let the ribs rest, covered loosely with foil, for 5 minutes before slicing between the bones to allow juices to redistribute.

Notes

Remove the membrane for tenderness. Cook low and slow to break down collagen. Use a meat thermometer to check for 190°F internal temperature. Wrap ribs tightly in foil during cooking to lock in moisture. Rest ribs before slicing to retain juices. Optional sauce can be caramelized after cooking.

Nutrition

Keywords: low sodium BBQ ribs, no added salt rub, healthy BBQ ribs, tender ribs recipe, slow cooked ribs, low salt ribs, baby back ribs recipe

Find it online: https://shimmersnack.com/tender-low-sodium-bbq-ribs-recipe-easy-no-added-salt-rub-for-perfect-flavor/