Opt for leaner cuts like baby back ribs or spare ribs with minimal fat. Trimming excess fat before cooking helps reduce calorie and fat intake.

Create a dry rub using spices such as paprika, garlic powder, onion powder, cumin, and black pepper. This adds robust flavor without extra calories.

Marinate ribs in a mixture of citrus juice (lemon, lime, or orange) and fresh herbs (rosemary, thyme, cilantro). Citrus tenderizes the meat.

Make your own BBQ sauce using tomato paste, apple cider vinegar, and natural sweeteners like honey or stevia. Avoid store-bought.

Cook ribs over indirect heat to prevent charring and excessive fat drip. This method ensures even cooking and reduces the formation of harmful compounds.

Ensure ribs are cooked to the right internal temperature (around 145°F for pork) to avoid undercooking or overcooking, which can dry out the meat.

Pair your BBQ ribs with grilled vegetables like bell peppers, zucchini, and corn. These sides are low in calories and high in nutrients, balancing the meal.