I love BBQ ribs, but as we know, they are not health food. If you look on the prepackaged 10 -ounce ribs, about 3 bones or a half small rack is 37% of a day’s sodium – not a good idea with high blood pressure. I am not willing to give up my ribs so how do I replace salt with flavor? I did some research and came up with this rub; add some smoke and you have some tasty ribs, and you won’t miss the salt. We have reduced the salt from 37% to approximately 17%. Happy Family Ranch hooked me up with some great spareribs. I hope you like them.

2 pounds baby back ribs (from Happy Family Ranch)
4 ounces Dijon mustard
4 ounces brown sugar packed
1 teaspoon cumin
2 teaspoons hot paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons Old Bay seasoning
1 teaspoon oregano
8 ounces apple cider vinegar

Heat oven or smoker to 275.

Mix all spices in a bowl.

Remove back skin from ribs.

Place a thin coat of mustard on both sides of ribs.

Sprinkle rub heavily on both sides of ribs.

Place ribs in oven or smoker.

Cook for one hour; check for color – you want a nice mahogany brown.

When color is achieved, wrap ribs in foil in a tent making sure you can add apple cider vinegar.

Cook until you can can twist the bone a little without it coming out of the meat.

Depending on the ribs, this should take 2:45 to 3 hours.