#bbqgenius

With this low-cholesterol recipe, you can enjoy the delicious taste of oven-baked pork ribs. The marinade gives the ribs deep flavors, and the sour-sweet glaze is the perfect way to finish them off. A brilliant idea from the kitchen for a healthier BBQ!

Ingredients: 2 racks of pork ribs. 1/4 cup low-sodium soy sauce. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup apple cider vinegar. 1/4 cup honey. 1/4 cup tomato paste.

Instructions: Preheat the oven to 275F 135C. Remove the membrane from the back of the ribs for better flavor absorption. In a bowl, mix soy sauce, olive oil, minced garlic, smoked paprika, onion powder, dried thyme, black pepper, and cayenne pepper to create a marinade. Rub the marinade all over the ribs, ensuring an even coating. Let them marinate in the refrigerator for at least 2 hours, or preferably overnight. Place the marinated ribs on a baking sheet lined with foil, bone side down. Cover the ribs with another layer of foil, creating a sealed packet. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender. In a small saucepan, whisk together apple cider vinegar, honey, and tomato paste over medium heat. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens. During the last 30 minutes of baking, uncover the ribs and baste them with the prepared sauce every 10 minutes. Once the ribs are caramelized and cooked to perfection, remove them from the oven. Let the ribs rest for a few minutes before slicing. Serve with additional sauce on the side. Enjoy your delicious, low-cholesterol oven-baked pork ribs!

Prep Time: 15 minutes

Cook Time: 180 minutes