ISO: Light Baked BBQ Ribs

[LGBurns]

Ever since the thread about good things your family used to make, I've been craving my mom's ribs in BBQ sauce. She used to take pork or beef ribs, brown them, then put them in a pyrex dish, pour bbq sauce over them, and bake them. MMMMMMMMMMMMM. This was my favorite when I was a kid. Anyone have any idea how to make these so they aren't swimming in fat? Are ribs just naturally fatty or is it possible to get ribs that aren't? If this turns up as not possible I may just go ahead and make them anyway but if I can make them lighter then I can have them more often. Any ideas out there? Thanks!

[DmOrtega]

Sorry, can't give you info on the sauce, but boiling them first and then bbq. That should take a lot of the fat off them.

[SusanT]

Ribs are naturally fatty. How about trying a pork shoulder instead? It still has enough fat to give a rich taste but not as much as ribs.

Of course, if it's just an occassional treat, splurge and have the ribs!

[Jewel]

You're speaking my language! I have always been a BBQ rib fanatic, but everyone else is right, it's the cut that's fatty, not the preparation. Baby Backs are the most meaty, but they're still a whoppin' 21 grams of fat for 3 ribs, and who can stop at 3? I can eat a full slab of the darned things at the Outback!

Since I bought my Stovetop Smoker I have been smoking pork and it seems to take on that BBQ rib tenderness and smoky flavor. Our favorite is Pork Tenderloin in the smoker, but any tender cut will do. In the Pacific NW we have a cut called Country Style Ribs which is essentially just strips cut off Pork Shoulder, which is a bit leaner. I've smoked them first, then put them in the oven with BBQ sauce to get crispy. Not quite the same, but lots less guilt!

[LGBurns]

http://www.cookinglight.com/bbs/frown.gif Oh boy, Jewel, wish you hadn't actually told me the fat content. Sigh. SusanT, any idea what the fat content of pork shoulder is? I'm not sure about boiling the ribs, DTOrtega since I'm not actually bbq'ing them. I may just splurge and actually make ribs this Sunday and then not have them again for, like, a year. Normally my husband and I only eat meat of any kind (including fish) once a week and it's usually fish or chicken so I certainly think I can eat ribs once without feeling guilty. Thanks for the help--I'll let you know if I splurge or not. I could try it with chicken instead and see if that satisfies my craving. Somehow I doubt it.

[Tally]

My DH and I just finished off leftover ribs tonight for dinner.

Yes, sigh, they are fatty. I think much of it depends on the cut of meat. It's usually possible to trim at least some of the fat off of them.

Our usual way of cooking them (as per my mom's recipe) is to broil the ribs for 10 minutes on each side, which seems to drain off at least some of the fat. Then, we dump them in a crock pot, along with a medium onion, sliced, and a jar of our favorite barbecue sauce (Lea and Perrins is good.) Cook on low for 7-10 hours.

[Jewel]

LGBurns, I feel your pain...and that's one of the reasons that I bought my smoker. If I only used it for Pork Tenderloin and Turkey Breast I would not consider it a wasted product. If you're interested in looking at one, I highly recommend them. I have given three to family members who rave, and I've given two as wedding gifts. In case you're interested, here's the link http://www.chefscatalog.com/product.jhtml?sku_id=682 .

I got tired of feeling guilty every time I wanted some smoky, juicy meat! This way it doesn't have to be fatty! Just a thought, and good luck!

And by the way...chicken won't satisfy that craving... http://www.cookinglight.com/bbs/tongue.gif

[SusanT]

Pork shoulder is fairly marbeled with fat but unlike ribs, you should be able to eat around it. Shoulder will hold up better to a slow baking process than a super lean cut like pork tenderloin.

By the way, the only real way to BBQ anything is over coals - crockpots and ovens don't count!