I think the number discrepancy is probably due to the variability fat content in ribs if the fat isn't removed. Even in the same cut, the fat content and ease of removing can vary quite a bit. Sometimes the fat is easy to remove, and sometimes it's so marbled in with the meat, there's no way to remove it.
The difficulty is in removing the fat (as the link mentions the calorie count is for ribs with the fat removed).
I love ribs, but I admit that the pork fat is the best part for me (assuming it's marbled in with the meat, I'm no so fond of huge meatless hunks of fat), so I tend to use the calorie counting resources that figures in the fat. I use an exchange method of counting calories, so there's a bit more "wiggle room," but I've found it easier to use leaner cuts of meat to barbecue, because I find it hard to resist the pork fat (as Emeril says "pork fat rules!")
Ahhhh... That makes sense! Well I ended up having 3 ribs... They were scrumptious!! Yum! I cut off the extra fat... Don't like that stuff... Ick! So overall I think I'm ok...
I cut off all the accessible fat and I slow cook them so much of the marbled fat gets rendered out so I feel like what I had yesterday was not a big deal. I also don't use sauce I prefer a good dry rub so you can really appreciate the flavour of the meat.
I cut off all the accessible fat and I slow cook them so much of the marbled fat gets rendered out so I feel like what I had yesterday was not a big deal. I also don't use sauce I prefer a good dry rub so you can really appreciate the flavour of the meat.
Never ever thought to crock-pot them! I will next time, thanks! Have a recipe for a good dry rub, or can you reccomend one? I always use Bullseye BBQ sauce..
I actually cook them on a broiler pan, wrapped in foil with holes punched in the bottom so the fat can drip into the broiler pan away from the meat. 200-250 for 3-4 hours. The meat just falls off the bone once they are done. I mean literally melt in your mouth.
I make my dry rub by putting a teaspoon of each dry spice per serving of ribs, (usually like 1 tablespoon per rack) of Rosemary, Thyme, peppercorns, paprika, dried onions, garlic powder and kosher salt into a coffee grinder I just use for spices. I grind it all up into a coarse powder and rub it into the meat on all sides before cooking. Sometimes I throw in some Marjoram, red pepper flakes, or a pinch of allspice or Turmeric depending on my mood and what I am serving with the ribs.
Calories in spare ribs??
The numbers I was finding were WAY off!! 
So overall I think I'm ok... 
