That are still incredibly tender, yet also extremely reduced in fat and sugar? That’s the claim from Dr. Oz’ guest Rocco DiSpirito. Simply by choosing babyback ribs v. spareribs, you can cut a ton of fat and calories – but of course, the portions are smaller Here’s the recipe in a nutshell: layer foil, place your ribs on it, dump his other ingredients and then wrap and cook on your grill for about 90 minutes! As I learned from Chef Ming, using vinegar/acidic stuff in the cooking process – especially when sealed – helps tenderize meat relatively quickly. If this recipe isn’t "hot" enough for you, by all means add some spice rub – one that does NOT include sugars, if you are interested in the health benefits… We face this dilemma every year – we want to indulge in all the great tastes of Summer, BUT IT’S STILL BARE SKIN SEASON?!?! I thought this one might be helpful…