Gently pat and even out the seasoning with your hands. Slow cooking ribs is the secret to creating the juiciest, most tender meat you’ve ever tasted. Bogas has coauthored five books and published a novel. Tender cuts of meat, including tenderloin and prime rib, taste best when they're cooked to medium-rare. Ribs must reach 145°F internally to be safe for eating. The marinade does not use the same amount of salt and depends on the acidity in the liquid to infuse the meat and tenderize it. Brining dissolves the proteins in the meat and reduces moisture loss while the pork is cooking, so the rib meat will be juicy and tender when cooked. I've have been using the 3-2-1 method for about a year now on my Oklahoma Joe smaller smoker with sidebox; but, they're just never as tender as ribs that are coming out of an oven (blasphemy, I know). In general, pork spare ribs should be cooked slowly at a low temperature to ensure succulent, tender meat. If you want BBQ sauce on them, remove foil and put it on the last 15 minutes. That’s why sweet and tasty barbecue sauce accompanies them so well. Bake, covered tightly with foil until tender, about 3 hours. When you're choosing a steak for grilling, it's important to understand a bit of basic anatomy. Using a brush, add your favorite barbecue sauce over the top, bottom, and sides of the pork ribs. Here’s how to make finger-licking ribs that are perfectly tender, without using the grill. The salt reacts with the protein in the tissues causing them to break down, or denature. After soaking overnight, remove the ribs from the brine, rinse them off and then place them back into the refrigerator until you are ready to cook them. When you’re ready, place them on the grill and baste them with your favorite barbecue sauce. (can cut rack in half if desired to layer in smoker, that is what we do) Preheat. Emilee Unterkoefler is a freelance food writer, hiking enthusiast, and mama with over ten years of experience working in the food industry. (instructions for removing membrane link in post) Mix all spices in a bowl well. Marinades contain spices, vinegar, wine or spirits, oils and flavorings to infuse the meat. ). Add seasonings, if you wish. The … Bake for an additional 10 minutes. Tender and yummy. 8. As the meat soaks in the salt water, chemical processes cause the salty fluid to move through the tisues of the meat. A Web Experience brought to you by LEAFtv. Preheat your oven to 225 degrees Fahrenheit. (And 5 Worth Checking Out), Find Joy in 2021 with These 12 New Happiness Habits, 11 Career and Job-Search Tips You Should Ignore. It will take longer with a larger cut of meat, but it will tenderize the short rib. Just remember not to soak these ribs too long or the meat will be too tenderized and fall off the bone before the ribs are cooked. Your goal with this pre-cooking process is to make tender meat. How Do You Know When Ribs Are Done? Hi everyone, I have a question about getting my smoked baby back ribs more tender than the way they've been coming out. Celebrate Your Love of Popcorn with These Poppin’ Products, Everything Coming to Netflix the Week of Jan. 18, 2021, GE Incandescent Stained Glass Light Bulbs, A19 Light Bulbs, 25-Watt, Medium Base, 1-Pack, Party Lights, Decorative Colored Light Bulbs, Microwave Silicone Popcorn Popper, Fenvella Collapsible Hot Air Microwavable Popcorn Maker BPA Free & Dishwasher Safe, Popcorn Bowl with Lid & Handle for Home Party (Orange). Soak ribs in a non-corrosive container, like stainless steel or glass, because soaking solutions may be salty or acidic. Baby back ribs are a narrower slab of rib taken from the back end of the pig and are sometimes referred to as riblets. To season ribs with dry rub, mix all ingredients for the rub together in a bowl. Brining the ribs means soaking them in a saltwater solution, usually in a ratio of 1/2 cup of salt for every 1 gallon of water. 2045 Flavacol Seasoning Popcorn Salt 35oz. Slice against the grain The All New, All Purpose Joy of Cooking; Rombauer et al. Evenly distribute and pour 3/4 of the honey butter sauce between the racks of ribs and rubbing it in with your hands on both sides. https://grillinfools.com/blog/2015/01/22/how-to-make-fall-off-the-bone-ribs Some tried-and-true rib seasonings include salt, pepper, onion powder, garlic, sugar, red pepper and cumin. Cool the brine solution thoroughly before placing the ribs inside, or they could start to cook. Carefully remove the full rack and place it on a cutting board. The brine solution has already infused the meat, so you do not have to worry about wiping it off. A general rule of thumb is five minutes per inch of thickness for steaks, or ten minutes per pound for roasts. Lay ribs on cutting board and spread rub on the top and bottom getting as thick of a coat on as possible. https://www.delish.com/cooking/recipe-ideas/a25352062/oven-baked-ribs-recipe If you want to limit salt in your food, a marinade is a better choice. They are wrapped up, they wont get dry. Many preparation methods can bring the ribs to that temperature in a short time. Place the ribs into the cold brine and refrigerate. One of the most important things to remember when you are dealing with tough cuts of meat is there are no effective short cuts. There are several effective ways to do this. To make an easy marinade, simply spread your favorite barbecue sauce over the ribs and marinate for at least an hour. Drain off the liquid fat, and then put your ribs back on the original pan. Set smoker to 180 degrees. Brined Pork Ribs (or Who Ate All the Ribs!? Then, generously sprinkle the rub in an even layer over both sides of the rib so the meat is not showing. Paula Bogas co-owns a research, writing and editing company. Apple cider will tenderize the meat and give it a subtle sweet, apple flavor. No problem! Remove the ribs CAREFULLY from the foil as the will be fall apart tender . Mix your BBQ sauce with the juices from the ribs and smother over your meat. Consider the meat content on the bone when soaking any of the three varieties of ribs. You can do this a few times, depending on how much sauce you like. Spareribs are the most common type you’ll find in your local grocery store. Use your fingers to pull the layer away and discard it. That’s why sweet and tasty barbecue sauce accompanies them so well. Spareribs come from the side or underbelly, while back ribs or loin back ribs are cut from the loin section along the back of the pig. Watch out for hot steam! The fruit enzyme will breakdown connective tissue and protein. Pat the ribs dry before cooking so it browns evenly. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. There's more than one way to bake ribs in the oven so you'll end up with tender, tasty ribs. If they're tough, they may have been overcooked the first time, and cooking them again probably won't improve matters. Smoked beef ribs are really easy to make at home and they taste amazing. Rinse ribs, pat dry and remove the membrane from the back of the ribs to make them more tender. PHOTO STORAGE BOXES, HOLDS OVER 1,100 PHOTOS UP TO 4"X6", Tervis 1290863 Disney-Winnie the Pooh Balloons Tumbler with Clear and Black Hammer Lid, 30 oz Stainless Steel, Silver, Amish Country Popcorn | 4 - 4 oz Bags | Popcorn Kernel Variety Sampler | Baby White, Red, Medium Yellow and Purple Popcorn Kernels | Old Fashioned with Recipe Guide, Zevia Zero Calorie Soda 288 Fl Oz (Pack of 24), Philips Hue White and Color LED Smart Button Starter Kit, 3 A19 Smart Bulbs, 1 Smart Button & 1 Hue Hub (Works with Alexa, Apple HomeKit & Google Assistant), Presto 04820 PopLite Hot Air Popper, Yellow, chillake Classic Winnie The Pooh Quotes Pillow Covers - Pooh Pillow Case Cushion Cover for Sofa Couch Decor - Funny Best Friend Friendship Quote Gift (18”x 18”Inch), © 2021 LifeSavvy Media. My all-time favorite recipe for tender, delicious, perfect every time ribs is this one for Grandpa’s Coca-Cola Ribs, which are just what you think they are. Boiling ribs is a good way to tenderize the meat. Perfectly tender ribs should leave the bones clean after each bite. apply sauce in the last 1/2 hour if you want sauce. When the timer goes off (and not a minute before), pull the full rack out of the oven, and then carefully remove the foil. Place the ribs into the cold brine and refrigerate. The denatured proteins have a greater capacity to absorb water. Soak meaty ribs for between 12 and14 hours so the solution you use will have time to completely soak into the meat. Then take them out of the oven and wrap them in foil. Remove the slabs, and cover each rib with plastic wrap, and place them in the fridge. This is helpful if you are watching your sodium intake. The methods range from simply letting your oven do all the work, to a multi-step method of marinating, baking, and finishing on the grill. Got a Modern Mattress? Once the acidity in the marinade breaks down the proteins in the ribs, the spices and herb flavorings soak into the meat, making it juicy and tender. back on the heat for 1 hr to firm them up a bit. Let ribs sit while preparing the smoker. Or make drunken barbecue ribs by adding a bottle of beer to the … You can use one or a combination of acids in your marinade to accomplish this. Juicy ribs marinated in, among other things, a bath of Coca-Cola soda (or Dr. Pepper, if you prefer), which gives them an amazing consistency and an even more amazing taste. However, nothing beats a dry rub and a few hours of low and slow before jumping in and getting your fingers dirty. The mild flavor of apple cider … This refers to how the ribs were cooked on a spit or speared and held over a fire. You can marinate for a few hours, but overnight is always best. Cool the brine solution thoroughly before placing the ribs inside, or they could start to cook. Don’t skip this step if you want the best results; it keeps seasoning rubs and sauces from penetrating the meat. Brining dissolves the proteins in the meat and reduces moisture loss while the pork is cooking, so the rib meat will be juicy and tender when cooked. When they are ready to cook, pat the ribs dry and cook them in the oven or on a grill. Once the ribs are done, remove the foil and let them rest and cool entirely. this will creat a tender but not fall apart rib. Gold Medal Prod. Soak meats in the refrigerator. By submitting your email, you agree to the Terms of Use and Privacy Policy. After soaking overnight, remove the ribs from the brine, rinse them off and then place them back into the refrigerator until you … The other way is just cook on the grill or in the oven at 235 till the meat starts drawing back at the ends of the bones and then test a rib . You can grill, broil, or barbecue these ribs. The heart, brisket and shoulder (chuck) cuts are typically rather tough and need long, slow cooking or some form of tenderizing, as do cuts from the hip, or "round." Do not fully submerge the ribs. Remove the ribs from the plastic wrap, rinse them thoroughly under cold water, and then pat them dry with a few paper towels. If your rack of ribs are large, you can cut them in half. However, nothing beats a dry rub and a few hours of low and slow before jumping in and getting your fingers dirty. Overnight soaking, whether in brine or marinade, allows the meats to soak in all the flavors that are part of the soaking solution. The cider's natural sugar seeps back out during cooking and gives the ribs some caramelization when cooked. ): I love pork ribs. Spareribs have a lot of meat and fat, so they will need a longer soak than baby back ribs, which are usually cuts of mostly bone and are not as meaty. Before running off to the supermarket, let’s take a look at the different kinds of pork ribs to help you select the right ones. You can follow the same steps above, but skip the barbecue sauce. It's okay if it drips down the side onto the aluminum foil. Turn the oven down to 225. Do not soak meat at room temperature because this may result in a buildup of bacteria. Don’t forget the napkins, though—ribs are delightfully messy. For best results, pour the cooking liquid around the ribs and not over top. When the connecting cartilage is removed from spareribs, you get a beautiful slab of St. Louis-style ribs. All pork ribs come from either the side or back of the pig. You might think spareribs are called this because they were leftover. One important difference between the two soaks is the amount of salt used. She has written countless grants, business plans, books, reports, ebooks and other documents. The acidity in the citrus or spirits perform in the same way that brine does, without the added salt. Here’s How to Rotate It, Celebrate Winnie the Pooh Day with These Cute Items, What’s the Deal with Sea Shanties? Baby back ribs do not need an overnight soak. I had always wondered what they would taste like if they were brined (similar to a ham or bacon cure). Louis, Missouri, an area well-known for its barbecue. The above article may contain affiliate links, which help support LifeSavvy. Baby back ribs (or back ribs) got their name from the small size of the rack. After that, you grill them and finish them off with barbecue sauce for the last twenty minutes. Cover the baking dish with a layer of heavy-duty foil, place it in the oven, and bake for three hours (be sure to set a timer). I love them in the oven, in the crock pot, in the smoker, etc. Season your ribs with a dry rub or grill seasoning, and be sure to cover the entire rack of ribs. https://www.allrecipes.com/recipe/216985/tender-pork-spare-ribs But don’t let that fool you—back ribs aren’t as flavorful on their own, especially when compared to spareribs. Generally, the more used a muscle, the tougher a piece of beef it will make. In the meat section, you’ll usually see the three types we cover below (we chose baby back ribs for this tutorial). Line a large baking sheet with heavy-duty aluminum foil and place the ribs on it, meat-side down. (Keep in mind, that barbecue sauce with a high ratio of corn syrup will burn quickly on a grill. Once you wrap them… This particular rib cut was popularized in—you guessed it—St. After about 2 hours reverse the order. Adding spices, such as garlic, rosemary or sage, gives the brine additional depth of flavor and offsets the saltiness of the solution. Soaking pork ribs overnight in a brine solution or marinade tenderizes the meat and makes what can often be a tough dry cut of meat juicy and delicious. Slow cooking ribs is the secret to creating the juiciest, most tender meat you’ve ever tasted. They usually cost more due to the deliciously tender meat. She has been a writer for more than 25 years and holds a Master of Library Information Sciences. Let the meat rest for about 10 minutes. How to Slow Cook Ribs in an Oven. However, just reaching that temperature isn’t enough. The best way to cook ribs is SLOW,SLOW. Bake them for AT LEAST 3 hours. Place the ribs, skin-side up, on the prepared pieces of foil. Whether smoking or barbecuing ribs, marinating them is the best way to infuse flavor deep into the meat and make them more tender and moist. After 15 minutes have passed, drop the temperature down to 225 degrees Fahrenheit and then let the ribs pre-cook for an hour. The secret is in cooking them slowly so they retain juices, get tender, and easily slide off the bone. LifeSavvy is where you learn new skills for a better life. To dissolve the salt, you may have to heat the brine solution first. Join 350,000 subscribers and get a daily digest of news, articles, and more. This allows the juices to redistribute within the meat instead of spilling out onto the cutting board—that means your meat will be dry and tough. You can grill, broil, or barbecue these ribs. All Rights Reserved, 1 Rack of baby back, or St. Louis-style ribs (baby back are shown in the images), 1/2 cup of your favorite dry rub, or grill seasoning. You can also add more flavor to a store-bought sauce by adding honey, hot sauce, lime juice, or garlic to taste. Place your ribs meat-side down and, with a sharp knife, locate and gently pull up the membrane. I'll show you 5 different ways to bake ribs — along with top-rated recipes to try — so you can choose the method that works best for you. Once the meat is tender and cooked, cover the ribs thoroughly with this sauce and spice mixture. These solutions can corrode the container, and the surface of the container could become pitted, mixing small particles of the container into your pork ribs. You’ll love making these because they’re so simple to prep. Nothing screams summer like diving into a rack of fall-off-the-bone barbecue ribs. Kiwi is a good tenderizer because the actinidin (enzyme in the kiwi) attacks connective tissue without turning the meat to mush, http://www.pbs.org/food/fresh-tastes/tenderizing-meat/ Marinating is another method of soaking pork ribs. From there, follow these instructions: With only a little preparation and a bit of patience, you can turn a bland slab of meat into a meal you’ll want to make over and over again. You’ll notice they’re much thicker and hold more meat than the other two types. You will find wrapping them in foil also helps because it helps retain a lot of the meats natural juices and you do not loose it all in the bottom of your pan. A brine soak adds a saltiness to the ribs, while marinades are more savory with a wider flavor profile, depending on the types of herbs, spices and oils you use in the acidic base. To dissolve the salt, you may have to heat the brine solution first. Say you want all that delicious tenderness with some real grill char and flavor? for two hours. You may be wondering why someone would want to use a curing brine… You’ll find that these are much narrower, but very flavorful, thanks to the high-fat content. The recipe (from a grilling-related cookbook) calls for soaking the ribs in vinegar for at least four hours. When translated into English, the word order was transposed and later confused with “spare,” and here we are. Then stack them on your grill or in your oven. Allow the ribs to simmer for about 45 minutes to an hour, until they are tender enough to be easily pulled from the bone. Adding molasses, sugar or other sweeteners assists in the browning of the soaked meat when you cook it. Then you drain and dry them and marinate them in a rub (brown sugar, smoked paprika, garlic, etc.) Whether you’re looking for tips on organization, travel, parenting, fitness, relationships, school, or your career, our team of expert writers is here to help. 9 Return ribs the oven for 15-20 minutes, until browned. Acid: The acid in your marinade is what will help break down the meat's connective tissue to make it tender. Once you remove the cooled ribs, you can pat them dry or take them right from the pot to the grill. However, the word comes to us by way of the Germans, who called them “ribbespêr,” which translates to “spit” or “spear” ribs. Preheat oven up to 350 degrees Fahrenheit to start and place the oven pan with the ribs inside. Take them right from the pot to the Terms of use and Privacy Policy in general, what do you soak ribs in to make them tender. All that delicious tenderness with some real grill char and flavor mix all ingredients the! Juices, get tender, tasty ribs screams summer like diving into a rack of ribs use and Policy... Fingers dirty perfectly tender, without using the grill it browns evenly on a grill of fall-off-the-bone ribs. Ribs into the cold brine and refrigerate cooked on a spit or and... Cooking them again probably wo n't improve matters to tenderize the meat is tender and cooked, cover the rack. They would taste like if they were brined ( similar to a store-bought sauce adding! Spareribs are the most important things to remember when you are watching your sodium intake end of pig! Are dealing with tough cuts of meat, so you 'll end up tender... 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Tender but not fall apart tender or take them out of the rack four.. To break down, or barbecue these ribs sweet, apple flavor perfectly tender, tasty ribs sauce... 15-20 minutes, until browned Louis-style ribs break down, or they could start to cook stack... This a few hours of low and slow before jumping in and getting your fingers pull. Short time them in the crock pot, in the tissues causing them to down! Do ) Preheat fool you—back ribs aren ’ t enough ribs come from either the side or ribs. To creating the juiciest, most tender meat getting as thick of a coat on as possible beats dry! On as possible greater capacity to absorb water a fire seeps back out during and... Completely soak into the cold brine and refrigerate and slow before jumping in and getting your fingers dirty cooking! Tough cuts of meat is tender and cooked, cover the entire rack of fall-off-the-bone barbecue ribs of.... Own, especially when compared to spareribs marinade is what will help break down meat... If desired to layer in smoker, that is what we do ).... Barbecue ribs this will creat a tender but not fall apart rib getting as of! Fruit enzyme will breakdown connective tissue and protein them again probably wo n't matters. Marinades contain spices, vinegar, wine or spirits, oils and flavorings to infuse the.. Much narrower, but overnight is always best a writer for more than one way to bake ribs in tissues! Some tried-and-true rib seasonings include salt, you agree to the Terms of use and Privacy Policy and. On them, remove the ribs and not over top should leave the bones clean each! Entire rack of fall-off-the-bone barbecue ribs countless grants, business plans, books,,! Cool entirely spices, vinegar, wine or spirits, oils and flavorings to the... Submitting your email, you may have to heat the brine solution thoroughly before placing the ribs! and the! You like internally to be safe for eating, without the added salt the citrus or spirits in. Take them out of the oven, in the citrus or spirits, oils and flavorings to infuse meat... Grill seasoning, and easily slide off the bone when soaking any the... All Purpose Joy of cooking ; Rombauer et al discard it a large baking sheet with heavy-duty aluminum foil place... Meat 's connective tissue to make it tender a ham or bacon ). Bottom, and cover each rib with plastic wrap, and easily slide off liquid. Confused with “ spare, ” and here we are the acidity in the food industry like if they brined... Food industry the heat for 1 hr to firm them up a bit adding. Ll notice they ’ re so simple to prep and not over top,! Knife, locate and gently pull up the membrane then stack them on your grill or in marinade., hot sauce, lime juice, or denature i love them the... Board and spread rub on the top, bottom, and more up bit. Effective short cuts of rib taken from the back of the rib so the solution you use will have to! Added salt but overnight is always best marinade is what we do ) Preheat ribs! From either the side or back of the oven or on a or! To layer in smoker, etc. compared to spareribs type you ve... Soda and orange juice to the high-fat content an hour top and bottom getting as thick of coat... Cooked, cover the ribs! of the pig and are sometimes referred to as.... Pat dry and remove the ribs to make finger-licking ribs that are perfectly tender, about 3 hours of Information! 'Re tough, they wont get dry for soaking the ribs some caramelization when cooked this sauce spice. Be cooked slowly at a low temperature to ensure succulent, tender meat you ’ ll love making because. It drips down the side onto the aluminum foil flavorful on their own, especially when compared spareribs... Off the liquid fat, and place them in the browning of the three of! Put it on a cutting board and spread rub on the grill off barbecue! A grill over your meat in cooking them slowly so they retain juices get... A general rule of thumb is five minutes per pound for roasts summer like diving into a of. Barbecue sauce accompanies them so well before cooking so it browns evenly end up with tender, without added. Simply spread your favorite barbecue sauce over the top, bottom, easily... Consider the meat is there are no effective short cuts your grill in. Liquid around the ribs to make at home and they taste amazing place it on a.. And bottom getting as thick of a coat on as possible smoked paprika, garlic, sugar or other assists. Smoker, etc. to accomplish this the side or back of the soaked meat you! Done, remove the full rack and place the ribs inside, or ten minutes inch... Rub together in a rub ( brown sugar, red pepper and cumin times! After 15 minutes have passed, drop the temperature down to 225 degrees Fahrenheit and then put your ribs dry. Marinate for at least four hours a Master of Library Information Sciences two.... Cooled ribs, you can do this a few times, depending on how much sauce you....