BACK RIB BASICS
Back ribs are cut from the blade and center section of the pork loin, Back ribs also are referred to as “baby” back ribs because they are smaller than spareribs. A rack typically weighs between 1½ and 1¾ pounds. A typical serving is a half rack.
Ribs are prepared with either “wet” or “dry” rub. Dry rubs consist of a mixture of herbs and spices, and such rubs can be applied just before barbecuing or grilling. Ribs basted with sauces during the grilling process are called wet ribs. For best results, brush ribs with sauce Only during the last 15 minutes of cooking to prevent burning.
- 2 RACKS PORK BACK RIBS, ABOUT 4 POUNDS TOTAL
- 1/2 TEASPOON SALT, OR TO TASTE
- 1/4 TEASPOON BLACK PEPPER, OR TO TASTE
- 1 1/2 CUPS BARBECUE SAUCE, OR TO TASTE (See low carb BBQ Sauce)
- NONSTICK COOKING SPRAY
Heat oven to 275 degrees F. Line a broiler pan with a sheet of foil, top with the broiler rack, and coat evenly with cooking spray. Salt and pepper ribs on both sides. Place ribs meaty side up on broiler rack and bake, uncovered, for 4 1/2 hours, or until very tender, basting both sides with 3/4 cup of the sauce after 2 hours, leaving the meaty side up after basting. At the end of the cooking time, baste both sides with remaining 3/4 cup sauce and cook 10 minutes longer.
This gives you time to get your favorite side dishes to go with these tender back ribs.
Calories: 920 calories
Protein: 53 grams
Fat: 61 grams
Sodium: 1400 milligrams
Cholesterol: 245 milligrams
Saturated Fat: 23 grams
Carbohydrates: 33 grams
Fiber: 0 grams