Beef Back Ribs Recipe - Healthy Recipes Blog (2024)

FAQs

Are beef back ribs healthy? ›

3. Beef Ribs Support Healthy Bones. BBQ beef ribs help to keep your bones and muscles strong with their phosphorous and magnesium.

No matter how you choose to cook your rack of ribs, it's a delicious way to get some seriously high-packed protein and healthy fat energy into your diet. And when you go Ibérico, there's definitely no reason to be counting those calories.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

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.

All That Marbled Fat

The ample gelatinous fat of beef ribs runs through the meat during the cook for that smoky brisket flavor. Want leaner and healthier cuts? Choose pork ribs.

Cut down on high-fat foods by:

Using low-fat or non-fat dairy products. Using vinaigrette, herbs, lemon or fat-free salad dressings. Avoiding fatty meats, such as bacon, sausage, franks, ribs and luncheon meats.

Fat: Short ribs tend to have a layer of fat on top of them. Beef back ribs are relatively lean in comparison.

This marinade recipe adds a lot of flavor to beef ribs, and the acid from the lemon juice and vinegar keeps the meat nice and tender as it cooks. Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them.

If you've ever had ribs that were tough and chewy, or that just didn't seem as flavorful as they could be, the rib membrane may be to blame. This thin layer of connective tissue can prevent seasoning and smoke from fully penetrating the meat, leaving you with lackluster results.

Why do you rinse beef ribs? ›

Some consumers may wash or rinse their raw meat or poultry because it's a habit or because a family member they trust has always washed their meat. USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.

Short ribs are shorter and flatter while the back ribs are longer and curved. The other difference is in the amount of meat that is on each type of rib. Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow.

A great value and beef's signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill. Portioned by the number of rib bones. Can be offered as whole or half.

The choice is yours, but for best flavor and moist spareribs, boiling is not recommended. Long cooking with low heat accomplishes the same goals of tenderizing and rendering the fat without the loss of flavor or moisture.

FAT-TO-MEAT RATIO

It also depends on how the meat is cut. Beef ribs are a lot bigger than pork, and have more meat on the bone, but also more fat.

Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow. Back ribs, on the other hand, will have more meat as they come from the loin primal which is a more tender section. However, these two types of ribs are still relatively tough cuts of meat.

Pork back ribs are a beloved cookout food and it's easy to see why. They're versatile, come at a reasonable price, and pack a flavorful punch depending on how they are prepared. You really can't go wrong with choosing pork back ribs.