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Old 09-22-2008, 06:14 PM   #1
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Pork ribs in the oven

I think I want to do some oven ribs, but I haven't ever done them before. In fact I am kind of a newbie at making any kind of larger cut of meat. But I've been inspired to try new things in the kitchen since starting low-carb.

How much total weight (as in the weight with the bones) would be a good amount of ribs for 2 people?
Are dry rubs usually lower carb than sauce?
Is there a special way to put the ribs in the pan, like "fat side down" or something?
Or is it better to use a roasting rack?


ANY tips or wisdom that you have about ribs would be cool. I would be eternally grateful.
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Old 09-22-2008, 07:10 PM   #2
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Hi Elizabeth!

Pork ribs can be not very meaty - it really depends on WHAT kind you buy though - we prefer the baby back ribs because they ARE nice and meaty. I'd say at least half a rack per person. I usually eat 3 or 4 ribs, DH can eat twice that.

I like mine dry-rubbed, he likes his sauced! So, I dry rub the whole works, then put sauce on his 10 minutes before they're due to come out of the oven.

What I do is line a rimmed baking sheet with heavy-duty foil, up the sides too so cleanup is easier.

The back side (concave side) of each rack of ribs has a piece of tough membrane which I like to pull off. You can use a knife to pry up one end of it, then I grab it with a paper towell and pull it lengthwise off the ribs. You don't HAVE to do this but we prefer it off.

Then season your ribs. I like a combination of garlic salt, paprika, onion powder, freshly-ground black pepper, a little each chipotle chile powder and cayenne pepper, and some dried oregano. I keep this combo in a shaker jar (it's also good on hot wings!) and shake it on both sides liberally, then rub it into the meat.

Put the ribs in a single layer, curved side up, in the pan, then put another sheet of foil over the top and loosely crimp it, leaving some spaces open for the steam to come out. Put into a 325* oven for about 2 hours. Uncover and turn the heat up to 350* and let cook another 30 to 45 minutes, til the ribs are browning. This is the time to add some sauce if you like. I make my own, but there are some bottled no-sugar-added sauces available. Put on liberally, then back into the oven about 15 more minutes to "set" the sauce - then I always brush on a bit more because that's the way DH likes it!

Serve and enjoy!

Our FAVORITE way to have ribs is from our big smoker but that's not always practical to run so for oven ribs that's my method.
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Old 09-22-2008, 08:16 PM   #3
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I like to just throw em in the crockpot with saurkraut....yummy!
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Old 09-23-2008, 05:06 PM   #4
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Charski, I wanted to send you a PM but I don't think I can yet (I'm still too new).

I wanted to say thanks for typing out all those details for me. That was so nice of you.

I'm very excited to try your tips. Thanks!

And thanks Woogers, too, and your pup is a handsome one!
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Old 09-23-2008, 05:13 PM   #5
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Dinner at Charski's!!!

LOL

That method outlined above is the BEST. The slow cooking in the oven under a "steam tent" gives you the tenderest ribs. After the long slow cook (I usually do 3 hours around 300║ - same difference ), you can also put them on the grill to finish.
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Old 09-23-2008, 07:21 PM   #6
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Originally Posted by ElizabethLC View Post
Charski, I wanted to send you a PM but I don't think I can yet (I'm still too new).

I wanted to say thanks for typing out all those details for me. That was so nice of you.

I'm very excited to try your tips. Thanks!

And thanks Woogers, too, and your pup is a handsome one!
Aw, that's really sweet - thanks! I love to cook and have been at it since I was old enough to sit on the countertop and "help" my Mom so I've got about 50 years of experience under my belt now!

I hope you like the ribs. They're quite tasty this way.

And yeah, I think you need 25 posts before you can use the PM feature - but it was nice of you to do that here!
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Old 09-23-2008, 07:24 PM   #7
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Dinner at Charski's!!!

LOL

You bring the coleslaw!
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Old 09-24-2008, 02:15 PM   #8
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DEAL!
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Old 09-24-2008, 02:51 PM   #9
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You're so easy....
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Old 09-24-2008, 03:47 PM   #10
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An offer of Ribs cooked correctly?? Duh!
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Old 09-24-2008, 06:36 PM   #11
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LOL!

Well if you want to REALLY go over the top - you'll wait til DH fires up the smoker - you cannot BEAT those ribs out of that smoker, IMHO!

We can do 3 full racks of ribs in there on the hanging hooks, a pork shoulder, a full brisket, and 2 split chickens, all in one smoker load!
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Old 09-25-2008, 02:33 AM   #12
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Quote:
Originally Posted by ElizabethLC View Post
I think I want to do some oven ribs, but I haven't ever done them before. In fact I am kind of a newbie at making any kind of larger cut of meat. But I've been inspired to try new things in the kitchen since starting low-carb.

How much total weight (as in the weight with the bones) would be a good amount of ribs for 2 people?
Are dry rubs usually lower carb than sauce?
Is there a special way to put the ribs in the pan, like "fat side down" or something?
Or is it better to use a roasting rack?


ANY tips or wisdom that you have about ribs would be cool. I would be eternally grateful.
I can't eat these fast enough! Super easy and deliccccciooouuuuss:

LowCarbFriends Recipes - Simple Spare Ribs - Powered by ReviewPost

Last edited by filmpnk; 09-25-2008 at 02:34 AM..
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Old 09-25-2008, 07:41 AM   #13
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The baby back ribs are fairly pricey and I'm CHEAP!! If I can find them on sale for under $7-10 a slab and it's a special occasion I'll bite. I keep eyeing the St. Louis pork ribs at Aldi for around $7 for a full slab, but they are large and long...anyone cook these with decent results? My husband loves to chew the crispy meat off the baby back rib bones...but perhaps there's a saucy falling off the bone effect I can get with the St. Louis ribs in the crock or something??
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Old 09-25-2008, 07:44 AM   #14
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I tried the St. Louis cut. They're OK - they're really nothing more than a regular BIG slab of ribs cut down in size and shape.

I think there is more gristly waste on that type rib than the baby backs, so I'll happily pay a little more - the bones are smaller and I think you get more edible meat-to-bone ratio than with the regular or St. Louis style. JMHO!
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Old 09-25-2008, 03:00 PM   #15
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My butcher sells his ribs (reg, not baby back) for $2.15/lb and they were very meaty, tasty and I was very happy with them. I buy them every week now

He cut the ribs into individual ribs for me so they would be easier to eat.

I would say that 3-4 spare ribs is the equivalent of a proper portion for one individual. Just have the butcher cut the ribs individually so you can portion size it for you + another person.

The recipe I listed above has an optional sauce, so if you want tasty crispy ribs w/o any BBQ sauce you can have them w/ that recipe.

Give em a whirl!
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Old 09-25-2008, 03:32 PM   #16
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Charski, your ribs sound great. I was wondering if I could use the same method and times for the meatier country style pork ribs?
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Old 09-25-2008, 04:18 PM   #17
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Charski, your ribs sound great. I was wondering if I could use the same method and times for the meatier country style pork ribs?
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I've done them the same way, Judy. Extend your initial cooking time by about 30 minutes as the meat is very dense on those (as I'm sure you know!) - they're excellent though, we love those too!
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