Ribs, Lightened Up
This backyard classic can be tricky to make, messy to eat and tough on the waistline. We can’t do much about the mess, but can help out with everything else. Grab your napkins!
Order up a platter of baby backs at a restaurant and you’ll be downing over 1,000 calories and a staggering 70-plus grams of fat. Portion control must be emphasized no matter what and making your own is your best bet.
Basic options for ribs are pork or beef. Both are flavorful and juicy when properly cooked, but pork tends to be the leaner option.
The most common cuts of pork ribs are baby back or spare ribs. While spare ribs are meatier, they’re also higher in fat and calories. They’re also oddly shaped which can make them harder to cook evenly. You will often see them sold trimmed “St. Louis Style” to make the rack of ribs easier to deal with.
Overall, baby backs win out as the lowest in fat and calories, plus they’re more tender and quick-cooking.
- Impart big flavor with a dry rub
- Start cooking in the oven on low heat to render off some of the fat
- Cook in a bit of apple juice for more flavor
- Finish with a light basting of your favorite BBQ sauce
- Keep portions modest – 2 to 3 ribs per person
- Serve with lots of yummy and healthy sides like pasta salad, roasted potatoes and grilled veggies
Preheat oven to 225-degrees F. Place ribs on a double layer of aluminum foil. Rub on both sides with Fennel Mix. Wrap ribs in foil, leaving a small section open on the top. Place wrapped racks of ribs on a large sheet pan and transfer to the oven. Before closing the oven door, poor apple juice on the ribs through the opening in the foil. Cook for 2 hours. Remove ribs from foil and reserve ½ cup of the juices.
Preheat outdoor grill to medium. Mix reserved juices with barbecue sauce and set aside.
Grill ribs over indirect heat for 10 to 15 minutes per side. For the last 10 minutes of cooking baste with barbecue sauce. Remove from grill and allow to rest for 15 minutes before cutting.