Low Sodium Smoked Pork Spareribs
Indulge in the smoky, savory goodness of Low Sodium Smoked Pork Spareribs, a healthier twist on a barbecue classic that doesn’t skimp on flavor. Perfectly seasoned with a bold dry rub featuring paprika, garlic powder, onion powder, and a hint of brown sugar, these tender ribs are slow-smoked to perfection over apple or cherry wood for a subtle, natural sweetness. A simple apple cider vinegar spray keeps the ribs moist and enhances their flavors as they cook for five hours at a low, slow 225°F. This recipe is ideal for anyone seeking a delicious low-sodium option without sacrificing the rich, smoky essence of traditional spareribs. Serve them warm, straight from the smoker, for a crowd-pleasing dish that'll impress at any backyard barbecue or dinner party!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Preheat your smoker to 225°F (approximately 107°C). Use a mild wood like apple or cherry for the best flavor.
Step 5
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.
Step 6
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.
Step 7
After 5 hours, check if the ribs are done by inserting a toothpick between the bones; it should go in with little resistance.
Step 8
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.
Step 9
Slice the ribs between the bones and serve them warm. Enjoy the delicious low sodium smoked pork spareribs!
Nutrition Facts
| Serving size | (2134.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5747.4 |
| Total Fat 481.8g | 0% |
| Saturated Fat 176.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1428.8mg | 0% |
| Sodium 1202.6mg | 0% |
| Total Carbohydrate 71.5g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 48.4g | |
| Protein 207.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.9mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 3773.8mg | 0% |
Source of Calories