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Depends on how many ribs and how much olive oil but don't over think it. The numbers are really just a guideline anyway. Its not an exact science. I would just estimate 1/4 to 1/2 tsp depending on how oily ( if at all) they seemed. The s same way I add a Tb of butter on my steak, when I'm done there might be a little melted butter I didn't eat on the plate. No big deal.