How do you cook ribs that "fall off the bone"

[jude]

I just bought a beautiful strip of pork ribs (1.85 lbs) for $11.00 on special.

Unfortunately, the last few times I've cooked spareribs, they haven't been very successful, even though I cooked them in a slow oven (300 degrees), and added a little water to the pan.

You've heard the expression "stick to the ribs"? Well, that's what my spareribs do......eating them is a real chore--they sure aren't tender enough to "fall of the bone".

Can anyone tell me what I'm doing wrong?

judy

[penelope]

I put the oven on at 500 for 20minutes then put the ribs in, uncovered, and turn it down.
I usually sprinkle them with garlic powder and cook them at 275 with no water until they fall off the bone, two ½ to three ½ hours.
I check to see how they are doing.
I get nice crispy bits and they stay tender.

DH cooks them on the unlit side of the grill on the BBQ.It takes a very long time.
Forty minutes before serving he puts the BBQ sauce on them

[penelope]

I use country ribs, which are thicker.
The same applies in cooking .
Remember you are talking to the Queen of crunch :D

[molmerlin]

put them in a crockpot in the morning, by that evening you will not believe how tender!!!

[jude]

Thanks both of you for the suggestions.

I don't have a crockpot (maybe Santa will be good to me), so I think tomorrow I'll try the 20 minute 500 degree oven. I guess the idea is to seal in the juices before turning the oven down to 275.

Penelope, how long do you think they should take to cook? I have an idea that's my mistake--not cooking them long enough.

Thanks again.

judy

[penelope]

Jude,
I warm up the oven to 500 and turn it down as soon as the ribs are put in.
I woudl start looking after 2 hours.
My ribs get caramel brown on the outside and pink and juicy on the inside.
Get one out and bite into it. :D

[jude]

Thanks Penelope....I'm going to go for it tomorrow.

judy

[lowcarbjo]

The way I do ribs is cut them into widths of about 2-3 bones. Boil in a lg pot of water and some spices ( bayleaves, peppercorn etc..) for about 45-60 min. Remove from pot and place either on the BBQ of I put them in the oven on broil for about 5010 min per side. To die for!!! Fall off the bone for sure!!! While in the oven or on the BBQ I either brucsh on a sauce ( try to keep as low carb as poosible) or sprinle on seasalt and garlic!! Hope this helps! :wave:

[lowcarbjo]

WOW.... I JUST REALIZED HOW TERRIBLE MY TYPING SKILLS ARE.... IT SHOULD READ... 5 TO 10 MINS ON BROIL, OR IN THE BBQ. OOHPS!! :eek:

[jude]

Thanks Jo.....maybe I'll try your method next time. I put the ribs in about an hour ago in the 500 degree oven, turned it down immediately to 275 and the wait is on. Wish me luck!

judy

[jude]

Hey Penelope,

The ribs turned out great....didn't use any sauce--didn't need
to, they were delicious and, yes, the meat fell right off the bone.

Thanks again,

judy

[secondtime]

Talk about my good luck. Just brought home some ribs and decieded to check on here how to cook them. I really appericated all the help I have recieved from the LC comminity.
Thanks again.....Hmmmmmm RIBS.

[penelope]

Jude , :)
this is great
I am glad the ribs were a success.
:sunny: Pene

[DWRolfe]

A friend of mine taught me how to prep ribs that kill...

...boil them in a large pot (4 quarts water or so) with 1 cup vinegar and salt. I usually boil them about 45 minutes to an hour. Then I either slap them on the grill or refrigerate and slap them on the following day.

They meat will fall off the bones and you can slather sauce on for your friends and family. I eat mine dry.

Excellent!!

Donald :wave:

[brimnercla]

Hi all!! I want to make these ribs tonight...but I was just wondering if you still boil these ribs first before you cook them in the oven? Or, do you just put them in the oven after you turn it down from 500 ???

Thanks.

[jude]

Hi Brimnerda,

No, it's three different methods of cooking ribs, from Penelope, from Locarbjo and from Dwrolfe.

Penelope puts the oven to 500 degrees for 20 minutes before putting the ribs in (so it gets real hot), then put the ribs in and immediately turn the oven down to 275 and cook the ribs
for 2 and a half to 3 hours.

Locarbjo boils the ribs for about 45 minutes with spices and then puts the ribs under the broiler for 5-10 minutes per side.

Dwrolfe boils the ribs in 4 quarts or so of water and one cup of vinegar plus salt and then cooks them on the BBQ that day or the next day.

I see you're new to LC. You're going to love this way of eating.

judy

[brimnercla]

Thanks Jude...I caught the other two stipulating that they needed to boil the ribs...but I wasn't sure about Penelopes ribs. Thanks...I won't boil. I can't wait for dinner (its 8 hours away)

[brimnercla]

Just wanted to say that they were great!!! My hubby loved them too.

[SupahSteph]

I am sending the grocery bill to ALL OF YOU (you can split it up, it won't be so bad!) because NOW... after already doing my shopping for the week... NOW I am craving ribs ala Penelope and I HAVE TO HAVE THEM.


:lol:

[jude]

You won't be sorry, Steph ! I've made them twice this week.

I've got another question for anyone here who has a food scale (I don't yet). Do you know, ball park, what percentage of the ribs are bones? I'm having a heck of a time figuring out the calories for a strip of ribs. Fitday just says so many oz's after bones removed.

judy

[SupahSteph]

Ok, what do ya'll cook your ribs <i>in</i>?? I've got a glas baking dish here... 9x13... and would you believe that the ribs won't even fit in it?! :lol:

I bought country style pork ribs... they are seperated into individual ribs (bone in) and I got 12! I can only fit 6 in the dish! :lol:

I'm CRAZY! (and its all YOUR fault!)

[febe]

A friend of mine taught me how to prep ribs that kill...

...boil them in a large pot (4 quarts water or so) with 1 cup vinegar and salt. I usually boil them about 45 minutes to an hour. Then I either slap them on the grill or refrigerate and slap them on the following day.

They meat will fall off the bones and you can slather sauce on for your friends and family. I eat mine dry.

Excellent!!


Thank You Donald!!

They were wonderful!!!

[SupahSteph]

Yes, I never posted and said that THEY WERE WONDERFUL!!

What we need in this thread are some receipes for BBQ sauce. I found one on the site and modified it a bit - and it was OK... not too bad! but anyhow... I think we should post everything needed for low-carb delicious-fall-off-the-bone-ribs in one place!

[Flaxie]

Hey Y'all,
I haven't posted here in ages.... super busy with everything but I had to pop in about the rib question. My daughter has a good friend who is a chef and here's what he taught her.
Take your rack of ribs and place them on heavy duty tin foil with about 1/2 cup water at the bottom. Rub generously with your favorite rub. Add a few drops liquid smoke to the water in the bottom, and seal tightly. Bake at 200 degrees for 8-10 hours. They were unbelievably good!!! I'll never do them any other way.

Hope this helps,
Julee

[Rick Park]

Cooking ribs in an oven bag (Reynolds) works great.

You are essentially steaming the ribs in the bag, I have heard that cooking at that temperature allows the protein structures to break down differently than at higher temps.

It's a very forgiving method - you can go +/- 30 mins and still have a very edible meal. Easy to clean up as well.

It renders out the fat well and allows whatever spices you use to permeate the meat.

Kind of like accellerated crock pot cooking.

[jude]

Looks like my original question has been answered--and then some! Thanks everyone!

Actually, I wish I was having ribs for Christmas dinner instead of turkey -- without dressing (stuffing) or gravy. Oh well, maybe next year.

Now, to keep everything in the same thread as Steph mentioned, does anyone have a favorite rub or sauce?

judy

[Skinny2]

I scanned this thread and didn't see this recipe anywhere. Excuse me if it's already been mentioned...This method is SO EASY and I actually get cravings for these ribs. I just had them last night and made 2 racks instead of 1, just so the next time that happens, I just have to thaw out the one I didn't eat! They're from one of Suzanne Somers books:

Pork Ribs (that's what I use anyway)
Pour on the olive oil... lots
Chop up a bunch of garlic and scatter over the ribs
Chop a bunch of fresh rosemary all over them as well
Lots of salt & pepper
Turn
Do the same on the other side (I usually wait till I turn them over for the first time to do that, though.)
Preheat the oven to 375 degrees
Put ribs in
Bake for 15 minutes
Turn, scraping up any of the oil mixture, including the garlic (which gets nice and crispy) in the pan
Put the timer on for another 15 minutes
Continue with this method for a total of 1 hour cooking time
The ribs turn out nice and crispy but tender.
Yum!

I cook them in the bottom of the broiler pan as it's deep enough to hold the ribs and prevents the oil from dripping into the bottom of the oven.

[SupahSteph]

I am going to do some looking for a good, simple, homemade bbq sauce. Low Carb, of course!!! I will post here... so lets keep this thread active!

[Flaxie]

On BBQ sauces, I heard Atkins has a new one that is really good. I like the Walden Farms BBQ sauce okay, but it's really more like a steak sauce.

Happy Holidays....
Julee

[SupahSteph]

I haven't been able to like the Walden Farms ones... we have 3 here. Regular... Thick n Spicy... and then (let me check...) and Hickory Smoke.

I think we kinda ruined it for ourselves when we read the ingredients and saw Cabbage. For some reason- I can't eat the BBQ sauce without thinking I am eating/tasting cabbage. I'm such a nut. So- now we hardly eat it anymore because we think they are gross! ACK!

When I made the ribs, I made my own sauce... I used Hunts no sugar added Tomato Sauce, then added some other things... like mustard powder, paprika, pepper, salt... I also added a tablespoon of our VERY favorite bbq sauce (like 20,000 carbs per serving) in hopes that it would change the flavor a bit. I could have sworn we bought liquid smoke- but I haven't seen it since the check out register! :lol: I also added rum, instead of brandy! YIKES! It was a concoction for sure. I am surprised that we ate it... it wasn't that bad. DIFFERENT, that's for sure.

So... this is why my "quest" for a decent lc bbq sauce! Now you know! ;)

[jude]

I remember a BBQ sauce from years ago that had onions, crushed pineapply and garlic in it and it had to be simmered for quite a while. Trouble is, I can't remember the rest of the ingredients, but they were probably pretty basic.

judy

[mizzpaq]

I always boil the ribs with about 1/2 cup white vinegar and some salt. You can cook then partially or thoroughly with this method, then bake them in the oven to brown them with a sause or spice.

Hope this works for you!

[corliss]

I am new and have been lurking, but I consider myself a bit of a cook! So please permit me to attempt to be of service here.......The all time best way of tenderizing ribs and the easiest is to curl them around in a big crock pot making sure the fat side is touching the crock and they are standing on the bone tips. Slow cook them only adding seasonings for about 4 hours. When you take them out they will be juicy and tender but probably not braized! This depends on your crock pot. If they are not braized properly and for the barbeque flavor just throw them on the grill for a few minutes on each side till they are browned properly. If you choose not to do the grill, you can put them under your broiler or just take the lid off the crock and let them cook an additional hour. I do a sugar free sweet and sour sauce for mine! I love em'..........in fact I must go home and cook some for tommorrow. I will just wait till tommorrow to crank up the grill! The best thing about these is that they arent messy as they make their own little dry handle from the part of the rib that is turned up......the meat shrinks to the bottom of the pot and is all on one end of the rib. :wave:

[SupahSteph]

Here are 3 BBQ sauce recipes that I found today (I am making meatballs and bbq sauce in the crock pot for a party).

Tangy BBQ Sauce

1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. salt
1 Tbsp. mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 tsp. Sugar Twin (I used Splenda, and I used 3 packets)

Melt butter, add vinegar, and then other ingredients. Stir until blended. Bring to a boil, lower heat and let simmer a few minutes.

------------------------------------------------------------------------------

Mustard BBQ Sauce

1/2 cup finely chopped white onion
1/2 cup vinegar
1/3 cup spicy brown mustard
1/2 teaspoon celery seed
4 cloves garlic, minced (or garlic powder to taste)
5-6 pkts Splenda® (or to taste)
1 teaspoon Brown Sugar Twin®
1/2 teaspoon Liquid Smoke®

In a small saucepan, combine onion, vinegar, mustard, celery seed, garlic, sweeteners and Liquid Smoke. Bring to boiling. Reduce heat; cover and simmer for 10 minutes, stirring frequently, until sauce reaches desired consistency. Remove from heat. Spoon over grilled or broiled beef, pork or chicken.

Makes approx 1 Cup Sauce. 2 grams carb per Tablespoon

-------------------------------------------------------------------------------

Simple BBQ Sauce

1 cup tomato sauce
3 tablespoons worcestershire sauce
1 tablespoon vinegar
1 teaspoon liquid smoke
Three packets Splenda

Directions:
Combine all ingredients and cook over low heat for ten minutes.

Recipe makes 16-tablespoons (1-cup) at 1.2 carbs each.

---------------------------------------------------------------------------------

[SupahSteph]

I am not sure which one I am going to try today... either #1 or #3 because I don't have onions or celery salt! :lol:

Oh, and please don't ask me any questions about these (( ie: like the carb count for the 1st one)). I just copied them from the internet... did a search for "low carb bbq sauce". :)

Good Luck!

[SupahSteph]

Ok, I did some figuring... bare with me!

I decided to make #1, the Tangy BBQ Sauce (which I think could be made less tangy if you add less vinegar). It is REALLY GOOD! I am pleasantly surprised, considering my last homemade BBQ Sauce wasn't anything to write home about!

Here's what I got for carbs...

1 stick of butter... 0
1/4 cup of vinegar... 4 (less than 1, so 1, per tablespoon)
1 cup no sugar added tomato sauce... 12
2 Tbsp Worchestershire... 2
1/2 Tbsp. salt... 0
1 Tbsp. mustard... 0 (I used Frenchs yellow mustard)
(I omitted the lemon juice)
1 tsp. hickory liquid smoke... 0 (it said 0)
3 pkts Splenda... 3 (less than 1, so 1, each)

That brings me to... 21 total carbs for the whole recipe.
I estimated there to be about 1 and 1/3 cups of sauce...
which is 21 total tablespoons (there are 16 Tbsp. in a cup).

So... drumroll please... :lol:

This recipe comes to be 1 carb per 1 tablespoon, if not less.

[penelope]

Thank you SupahSteph, :)

I would have a hard time to choose

between number1 and number 3 also.

I’ll have to make them .

Pene

[LucyCL]

I cook ribs in the pressure cooker for 20 mins or so - with a little salt, then my DH whacks them on the BBQ for 5 mins - with BBQ sauce
Yummy!

Lucy

[SupahSteph]

I tell you ladies... #1 is REALLY REALLY GOOD. I am very very very happy with the flavor.

The meatballs in the bbq sauce went over really well at the party last night. Everyone told me how great it was... I even saw the kids putting just the SAUCE on their plates and sopping it up with empty hotdog buns (carbs, I know, but still!)! :yay:

GREAT SAUCE that #1!

[MsKatt]

:cheer: SupaSteph....THANK YOU!!!! I am a true barbecue sauce addict! I have always made and canned my own, HIGH carb sauce. I have several people that I make it for, but since I started low carb, I figured I would have to give up my addiction. I made your recipe yesterday and it was very good. I always end up "tweaking" recipes a little, so if I do, I will post a followup.
Thanks again!

MsKatt

[CPhilson]

I did Penelope's cooking method... :thup:

Heat oven at 500 degrees for 20 minutes: then put the ribs in, uncovered (on a broiler pan), and turn oven down immediately to 275 degrees with no water until they fall off the bone, two ½ to three ½ hours.

Thanks Penelope! They were super-fabulous! I sprinkled mine with jerk seasoning and then had some Walden Farms BBQ sauce on the side, but really didn't need it.

I used pork ribs, which were a little too fatty for my taste, so I've bought beef ribs for my next go 'round.

[SupahSteph]

Yay Katt! I am so glad you liked it!!! I was really surprised at how yummy it tasted! And you know, it is really simple too!

I made it again another night... we did top sirloin chunks in the fondue pot, and I dipped in that bbq sauce.

This time, I omitted the butter (because I was out) and did a drop or so of olive oil into the pan, just because.

Not bad at all! :)




I AM IN THE MOOD FOR RIBS!!

[SupahSteph]

Yay Katt! I am so glad you liked it!!! I was really surprised at how yummy it tasted! And you know, it is really simple too!

I made it again another night... we did top sirloin chunks in the fondue pot, and I dipped in that bbq sauce.

This time, I omitted the butter (because I was out) and did a drop or so of olive oil into the pan, just because.

Not bad at all! :)




I AM IN THE MOOD FOR RIBS!!

[LucyCL]

Are there any Aussies here who know where I can get liquid smoke sauce????
I have posted this in the Aussie forum but had no replies:(:(:(

Lucy

[SupahSteph]

hmmm........

[SupahSteph]

How about if I ship some out to you? :)

[SupahSteph]

I have ribs in the oven-- and I am about an hour until they are done. I've just started the sauce, with a few modifications. This time:

1 stick of butter
4 tsp minced garlic
1/4 cup red wine vinegar
3 tbsp. worcestshire
salt
1 tbsp. yellow mustard
2 tsp. liquid smoke
2 pkts splenda

I melted the butter first, then let the garlic brown. Then, I added the vinegar and worked my way down the list of ingredients.

I just tasted it, and its got a fuller flavor than the first go round. I may reduce the amount of vinegar next time- and I still may add another packet of Slenda to this one (I think it may cut back the tang from the vinegar).

I am about to baste it on the ribs for their last 30 minutes in the oven.

The smells in here... I can't even begin to tell you how amazing. I can smell the ribs baking- and the sauce boiling... and my imagination just puts them both together and my mouth starts to water! :yay:

(ps, can you tell that I love this thread?!)

[hotjam]

Hey! guys,,, my thoughts on tried and true ribs... I've done.

Lrg, Pot with wire rack, if no rack,, have husband get a 4 pieces of nice clean wood ,, hickory ettc.. for legs and put under cake rack.. add water with liquid smoke and whole garlic...etc.. bay leaves..any spice you like...

Season ribs with salt and pepper to taste...steam will add flavor..I use baby back ribs.....

then making my own BBq with liquid smoke and a good steak sauce... rub on ribs after they look like meat is pulling away from bone and grill out doors until seared and wonderful... works for me... good luck.. :clap:

[wcollier]

The best way by far that I have found is in the crockpot on low for about 4 - 5 hours. I add hickory smoke, 1/4 cup dissolved salt, garlic and anything else I feel like adding (ie. rosemary, bay leaves, peppercorns, etc). When done, I throw them on the BBQ to crisp.

For anyone following Schwarzbein (no artifical sweeteners), I found this fabulous BBQ sauce in her cookbook.


Makes 4 servings: 57 g protein, 6 g carbohydrate

Barbecued Spareribs:

2 T pure-pressed virgin olive oil
1/2 c chopped onion
4 minced garlic cloves
1/2 cup tomato paste **
1 c water
1/4 c red wine vinegar
2 T dijon mustard
1/2 tsp celery seeds
1 tsp dried thyme
1 tsp chili powder
1 tsp fresh lemon juice
freshly ground black pepper, to taste
dash cayenne pepper

3 pounds baby back ribs

In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion and garlic and saute until softened, about 5 minutes. Add tomato paste and water and mix well. Add vinegar, mustard, celery seeds, thyme, chili powder, lemon juice, black pepper and cayenne pepper. Bring to a boil. Reduce heat to low and simmer about 20 minutes. Taste, and adjust seasonings.

Brush sauce over ribs. Marinate in the refrigerator at least 1 hour or, preferably, overnight.

Prepare barbecue or preheat oven to 375 degrees.

Barbecue over hot coals or roast on a greased rack with a tinfoil-lined baking sheet underneath. Cook until tender, basting and turning frequently, until cooked to your liking, about 15 to 20 minutes.

** I also used unsweetened ketchup in place of the tomato paste and water when I ran out of tomato paste in the past. It was really nice if you prefer less tomato taste.

[jaddles]

Fellow Aussie here Lucy!!

I've never seen the stuff - I did a search on google and got:

http://www.tecnica.com.au/Smoke.html
http://cwpp.slq.qld.gov.au/vvsq/resources_details.asp?ID=263

So it is available in the good old Oz :cool:

[UAGirl]

Steph,

Your a Godsend!! My mouth is watering right now. I am a die hard BBQ sauce fan and of course they all contain alot of sugar!!

I also tried the Walden Farms BBQ sauces, and had no idea there was cabbage in them, but still did not like them very much.

I can't wait for summer grilling. I am going to use it all summer!! THANK YOU!! :D :D

[LovableLC]

Ok I read this thread and don't see the answers to my questions I'm about to ask. But I have taken sleeping pills so I hope I didn't skip over them. Is boiling to tenderize? Ok the other question has left me so when I remember I will return.

[ckx4]

Hi Loveable LC,

I've been making "ribs to die for " for years. In my opinion, the term "boiling" should never even be used in conjuction with the word "ribs". Technically, boiling will tenderize and add moisture them but you will end up with boiled tasting ribs.

I have not made them since I started LCing but if you brine them with about 1/2 cup Kosher salt in 3 quarts of water for 1 hour ( the original brine calls for 3/4 cup kosher salt and 1/2 cup sugar)
the brining seasons the meat and helps hold in the juices. The rule of thumb is that pork needs to be cooked long and slow, at about 200 - 250 degrees for 4-8 hours depending on how many pounds you are cooking. I usuallly do them on a grill which adds the smokey flavor. But it's the middle of winter here in NH right now and after reading all of this I might try making them in the oven today!

[bebe123]

After reading this entire thread I was so hungry I went out and bought 4lbs of pork ribs and all the ingredients to make the simple BBQ sauce and the Tangy BBQ sauce. It's all your fault! :D

[bebe123]

I didn't finish....

I couldn't decide on which method of preparation to try...so I tried both! I cooked 2 lbs in the 500 degree oven turned down to 275, and I also boiled the ribs w/ vinegar and then broiled.

As far as the sauces go, I have to say that the simple BBQ sauce is the closest tasting thing to real BBQ I have tasted yet. The Tangy sauce wasn't BAD...but it wasn't great...to TANGY for me!!
My husband and I decided that the ribs which were NOT boiled were hands down winners!! They just had more flavor than the boiled ribs...

I am so stuffed...could not stop...I felt like I was CHEATING!!!


thanx
bebe

[LovableLC]

I think I boiled the flavor right out, and I think I bought the wrong meat. The ribs were too thick. I wanted ones like you see on the applebee's commercial. Anyone know what the name for that cut is?

[ckx4]

Hi again Loveable LC

The ones in the Applebee's commercial are Baby Back Ribs - they come from smaller, younger pigs as opposed to Pork Ribs which are larger and come from larger pigs. Country style ribs have significantly more meat and are a diffferent cut. Baby Backs tend to be more expensive than Pork ribs.

I forgot to mention that a lot of companies now inject the pork with a salt solution to help insure a moister end result. This serves the same purpose as brining. Check the packaging and don't brine them if they have been injected.

I made some too! I tried to doctor my BBQ sauce using tomato paste instead of ketchup and Splenda instead of brown sugar. I came out pretty good but it needs some work before I post it. My kids couldn't tell the difference and they are pretty discerning. I think I'll try it with a differnt brand of tomato paste next time or some LC ketchup if I can find some around here.

[Quinadal]

WOOHOO! I just found country style ribs on sale buy1 get 1 free at WinnDixie and came here to find how to cook them! Making them for dinner for me and my mom who is doing LC with me.

My dad will have to find his own dinner since he ISN'T LC! :p :D

[STALLQUEEN]

Boil ribs in pot with onions, for 15 minutes on high,, then put in dish in oven and baste with sause. cook at 375 45 minutes or so c covered, removed lid and cook for 15 more and turn on broiler.
These are always faLL OFF THE BONBE TENDER,

These are especially good with moch honey garlic sause,

[TarHeel]

Hello: I live in North Carolina, where the war between which barbecue sauce and what kind of pork to use is a much more serious rivalry at this point than the war between the states! Making it abundantly clear that everyone has different taste buds (often dictacted by what we grew up with). Even within this one little state. I am of the no tomato sauce persuasion myself, but sometimes have used that as a sauce base. It's not awful.

But it seems to me that a lot of recipes on this thread are over complicating things. If you buy regular pork ribs, it helps to boil them (I just use plain ole water, silly me) to get rid of some of the fat and that ugly residue. If you can afford, or find them on sale, buy baby back ribs which have far less fat, and I see no need to boil them ahead of time. (I'm not trying to get rid of fat, per se, but the larger ones end up rather unpleasantly greasy, even for a fat lover like myself, if not parboiled.) I would never boil them for a whole hour, just 20 minutes or so at the very most.

Then use whatever you like to marinate them in the refrigerator for a couple of hours (depending on how desperate you are for ribs) or preferably overnight. I happen to like a marinade leaning toward the vinegary side. (eastern north carolina style) But I have at times in the past marinated them just in some sort of cheap dry red wine and they were fine things!) The marinade tenderizes them.

Then figure out a low carb barbecue sauce of your own choosing .....I prefer not to get into an argument here.....the ones I have seen posted all sound reasonable.....though I certainly would go for the simplest. Make sure all the marinated ribs are covered by it (not immersed) and put them in a large lasagna type pan and cover tightly with aluminum foil. If they weren't parboiled, cook for about an hour at low heat (around 300 degrees). If parboiled, do this for only about 20 minutes.

Remove aluminum foil and broil until they start bubbling and crisping up a bit. Or if grilling outdoors, stick them on the grill. You could probably skip the aluminum foil bit if your grill is the kind with a top. Heck, if you choose a good enough marinade, you can even skip the adding the barbecue sauce stage.

I think marinating them is the key. Plus I don't think they are supposed to "fall off the bone" on their own. YUCK. They are supposed to be both juicy and crispy and easy to pull off the bone with your teeth. But again, everyone has their own taste preferences. However, good ribs are never eaten with a knife and fork. Finger eating is half the pleasure.

PS: to whomever said they wouldn't fit in one pan, I suggest using two pans. They need to be a single layer.

Kay

[suzanneM]

ok i skipped around this thread a bit - so apologies if i'm posting what's already been said:

pork ribs:
buy a rack of them. on the back side there is a very thin membrane, you have to remove that with a sharp knife. it's a pain but worth it - it's tough when cooked so we don't like that. then cut them into about 2 ribs per 'hunk' and then boil them suckers till you can lift one up with a fork and the meat starts to slide off (round 40 min?). season the water with whatever strikes your fancy.

then bbq them on the grill. a NORTH CAROLINIAN sauce is the very best in the ENtire world, bar none. should make yer jaw tingle.

beef ribs:
same procedure for slicing off membrane & cutting into one or 2 rib hunks. take a deep baking pan & place ribs in, one layer per pan! cover with water & season at will. bake on a med temp (350 to 400) for a good hour minimum. again, the goal is to lift one up and have the meat start to slide off the bone.

again, bbq after this with a lovely, tangy bbq sauce!

only takes a few minutes for either rib type to bbq - just cook on the grill till they start to look & smell done (slightly crispy & juicy).

[nana]

Made these last night, heated the oven to 500 then down to 275, added some BBQ sauce after about 2-1/2 hrs. They were great. I think next time I will boil in the vinegar and compare.

JoAnn

[jude]

Just found out the hard way that there's a big difference in the best cooking method between baby back and regular ribs.

I've been cooking baby back ribs since this thread first started with excellent results, thanks to Penelope's recipe. There's plenty of meat on the ribs, it's just that the bones are much smaller and there's no fat.

Today, I bought regular ribs for the first time and the store owner mentioned that I should boil them in water first. I could see they had a lot of fat, so boiling made sense. Unfortunately, he only told me to boil them for five minutes (I should have re-read this thread beforehand). These ribs did have a lot more meat on them, but what a greasy mess! Ugh!

Just wanted to pass this along for any "newbie" ribbers!

judy

[STALLQUEEN]

They all sound good, I cook mine like Donald, without the vinegar.

HOWEVER....

If you used to Love Honey Garlic Ribs,,,

HERES THE SAUSE FOR YOU...

LOW SODIUM SOYA SAUCE, PUREED FRESH GARLIC, SPLENDA, AND WATER, MIX ALL TOGETHER, AS MUCH AS NEEDED TO GET THE TASTE YOU WANT, I DONT MEASURE, JUST PLAY AROUND TO GET THE AMOUNT AND THE DESIRES FLAVOUR,

WILL BE VERY DARK AND THIN, CAN THICKEN IT WITH THICK N THIN IF YOU WANT, I DONT, WHILE MY RIBS ARE IN THE OVEN I BASTE THEM EVERY 10 MINITES WITH THE MOCK HONEY GARLIC SAUCE.

AMAZING, IS ALL I CAN SAY.

[jude]

I have been missing honey garlic--that sound great, StallQueen! Thanks.

judy

[texascarl]

Saveur's (http://www.saveur.com/article.jsp?ID=3903&typeID=120) KC Style Beef rib recipe - Low Carb modified

After the butcher cuts a rib roast off the bone, he is left with a seven- or eight-bone slab of ribs. These beef ribs are chewier than pork ribs, but can be succulent if cooked correctly. This is how it is done at the K.C. Masterpiece restaurants.

1/2 cup freshly ground black pepper
1/2 cup paprika
1/4 cup chili powder
1/4 cup salt
1 tbsp. garlic powder
2 slabs beef ribs, each about 3 lbs.
barbecue sauce

1. Mix together pepper, paprika, chili powder, salt, and garlic powder in a bowl. Transfer rub to an airtight container.
2. Blot ribs with paper towels, then pierce all over the backs of ribs with a fork. Cut off silver-skin/membrane as needed, and liberally sprinkle dry rub on both sides of ribs, rub in well. Cover and refrigerate for 4–24 hours. Remove meat from 'fridge 1 hour before grilling so it's room temp before you put it on grill.

3. Prepare and preheat grill. Hickory is used at K.C. Masterpiece and indirect heat is recommended, so if using a standard charcoal grill, arrange coals to one side. Grill is ready when temperature reaches 200°–225°. Place ribs on grill rack, close lid, and cook for 4–6 hours, adding more coals and wood as needed. Ribs are done when meat shrinks about 1'' up the bone and they “give” when you wiggle the bones, but about 30 minutes before they get to this point, baste once with sauce.

[texascarl]

Saveur's (http://www.saveur.com/article.jsp?ID=3896&typeID=120) Baby Back Ribs, Low Carb modified

Loin or baby back ribs are more expensive than other pork ribs, but are easier to cook.

4 slabs skinned baby back ribs, 1 1/2–2 lbs. each
1/2 cup dry rub (use Dry Rub in recipe above)

1. Prepare and preheat grill. Paul Kirk uses a combination of oak, hickory, and apple to flavor the smoke and recommends indirect heat, so if using a standard charcoal grill, arrange coals to one side. Grill is ready when temperature reaches 230°–250°.

2. Blot ribs with paper towels, then sprinkle on both sides with dry rub. Arrange slabs on grill rack, over drip pan and away from coals. Cover grill and cook for 4–6 hours, adding more coals and wood as needed. Midway through cooking, turn ribs. Ribs are done when you can gently pull them apart with your gloved hands. Transfer slabs to a cutting board and allow to cool slightly, then cut between individual ribs. Serve with barbecue sauce if you like.

VARIATION—Spareribs, which come from the belly of the pig, next to the bacon, do not have as much meat as baby back ribs. They are, however, full of gristle and fat. This makes them juicier and, many people argue, gives them more pork flavor. Substitute 2 slabs skinned spareribs, 3–4 lbs. each, for baby backs and proceed with recipe above. Cook until ribs are tender enough to be pulled apart, 6–8 hours.

Note that most dry rub recipes call for brown sugar. I don't think the low-carb substitutes work well, so I just do without.

[JstBrina]

Not sure how lc bbq sauce can get, but here is a sweet and sour recipe you can play with and adjust to suit your daily allowance. It really depends on how sweet or sour you like it.

1/2 cup Hunts Roasted Garlic Tomatoe Sauce (6 carbs)
1/4 cup Cider Vinegar (3.5 carbs)
Sugar Twin (Brown) to taste (4 tsp=1.5 carbs)
Honey(be careful! I usually only use about 1/2 teaspoon=8.5 carbs)
1/2 tsp Paprika (about .5 carbs)
Mustard to taste (1 tsp= .4 carbs)
Salt
Pepper

I used to make this with ketchup in place of the tomatoe sauce, and add garlic, however I now prefer the Hunts.
Depending on the meat used, we sometimes add hot sauce or cayenne pepper.

Checking my notes, I put this at about 1.5-2 carbs a TBSP, but don't quote me, count your carbs based on the ingredients you have.

[Sharon]

Hot Barbecue Sauce - 20 tablespoons

Recipe taken straight from Dr. Atkins' New Diet Cookbook, page 181

2 tablespoons butter
1 medium onion, choppped
1 clove, garlic, minced
1/4 cup tomato sauce
2 tablespoons wine vinegar
tabasco sauce to taste
3 packets sugar substitute
1 tsp. salt
1 tsp. dry mustard
1/2 cup water


Melt butter in saucepan. Saute onion and garlic until golden, Add remaining ingredients and bring to boil. Store in covered jars and refrigerate.

Total Grams 16.7
Grams per Tblspoon 0.8


(When I make this recipe I usually multiply the recipe by four and use 1 cup tomato sauce....I then store it in sealer jars) That's how much I like it.


Basically I boil my ribs - 20 -30 minutes, and cool....pour on enough sauce to coat them and leave them to refrigerate overnight. I use a zip lock bag for this. This works more like marinating them more then having a sauce on them. It's not a "thick" sauce and doesn't "stick on the ribs", like sugar sauces.

This sauce doesn't particularly smell great to me....(it's the wine vinegar)....BUT boy does it take great when cooked with the ribs. I always end up with very, very, mouth watering ribs.

I bake them for 25-20 minutes at 350.

[leshaimors]

boil them in a big pot of water with some crab boil for about 15 minutes prior to putting on the grill or in the oven--the crab boil gives them just a hint of spicy flavor and the meat will fall off the bones!

[MyJourney]

mmm I just made ribs tonight. I split my ribs. I made half of them following Penelope's recipe and half following Donald's recipe.

The first half I seasoned with salt, pepper, garlic powder, onion powder and hot paprika. I rubbed it in really well and baked it. After 2 hours I started basting with a BBQ sauce I made. It was very good but I should have taken off the membrane. It wasn't as tender as I would have expected but it was good. My BF liked this method best.

The second method I boiled the ribs in water, white and cider vinegar and some spices. It was kinda nasty when I took it out of the water and I thought it would be gross. One nice thing was that after I boiled it the membrane pulled right off! my BF threw it on the grill for a few minutes and then basted with the BBQ sauce and grilled it some more. I Loved it!!! it was crispy and tender and melted in my mouth!

The BBQ sauce I made
I took some evoo and I heated it. I threw in some garlic powder, onion powder, ground cumin, black pepper and hot paprika. I let it cook in the evoo for about a minute then I added some diet rite, some 1 carb ketchup, soy sauce, cider vinegar and a couple of drops of liquid smoke. I let it cook down to thicken up a bit. It was a little runnier than I would have liked, so I added a little tomato paste to thicken it up some and let it boil, then I let it cook on low for a while. It thickened more as it cooled down. The BBQ sauce was really good! I will definitely make it again.

[jjb2000]

I put mine in my pressure cooker and cook for 10 minutes. Then grill for about 15 minutes. Wonderful.

[juniebug15]

My sister-in-law made wonderful ribs with a low carb BBQ rub. She refuses to share her recipes!!! Does anyone have a rub recipe that they can share?

[pfranco]

awsome receipes

[Nancy LC]

My sister-in-law made wonderful ribs with a low carb BBQ rub. She refuses to share her recipes!!! Does anyone have a rub recipe that they can share?
Wow, I gotta wonder about a family member that won't share a recipe. What's her justification?

[calico32]

I made ribs last night (baby back using penelope's recommendations) and my own BBQ sauce. DELISH!!!!! I totally felt like I was cheating, but nope ketostix confirm I'm still in ketosis.

[ribs4jim]

I am new to this site...and stumbled upon it while trying to find info on cooking ribs. My husband loves my Betty Crocker recipie (below) but I think it always has a "gamey" smell/taste. Does anyone know how to avoid this? I did try to boil the ribs for 20 minutes, took the membrane off (seems to peel right off which I did not do before) and now I am marianating them in 2 quart ziplock bags overnight. Haven't decided how to cook them tomorrow yet. The BBQ sauce is as follows:

For 4 lbs of ribs
1 cup catsup
4 tbsp packed brown sugar
2 tbsp lemon juice
2 tsp salt
1 tsp garlic powder
1/2 tsp ground ginger

[Rosebud]

I am new to this site...and stumbled upon it while trying to find info on cooking ribs. My husband loves my Betty Crocker recipie (below) but I think it always has a "gamey" smell/taste. Does anyone know how to avoid this? I did try to boil the ribs for 20 minutes, took the membrane off (seems to peel right off which I did not do before) and now I am marianating them in 2 quart ziplock bags overnight. Haven't decided how to cook them tomorrow yet. The BBQ sauce is as follows:

For 4 lbs of ribs
1 cup catsup
4 tbsp packed brown sugar
2 tbsp lemon juice
2 tsp salt
1 tsp garlic powder
1/2 tsp ground ginger
Hi there,

I wonder if you realise that this site that you stumbled on is actually a low carb support forum? Which makes your recipe pretty inappropriate unless you come up with substitutes for the catsup and brown sugar. ;)

Rosebud:rose:

[ribs4jim]

oops...sorry...