Start by selecting lean cuts of ribs, such as baby back ribs or loin back ribs, which are lower in fat compared to spare ribs.
Use a flavorful dry rub to add depth to your ribs without adding extra fat. Opt for a mix of spices like paprika, garlic powder, onion powder, cumin, and chili powder.
Marinate your ribs in a mixture of low-fat ingredients like apple cider vinegar, Worcestershire sauce, and spices for at least 4 hours, or overnight for maximum flavor.
Cook your ribs slowly over indirect heat on a grill or in the oven. This helps to render the fat and make the meat tender and juicy.
If you have access to a smoker, use it to cook your ribs. The smoke adds a delicious flavor without the need for extra fat.
If you choose to baste your ribs while cooking, use a low-fat sauce or broth to keep them moist without adding excess fat.
Allow your ribs to rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and flavorful bite.
Cook your ribs to an internal temperature of 145°F (63°C) for safe consumption, but avoid overcooking, as this can dry out the meat.