Best Recipes for Rack of Ribs

baby back ribs

Everyone loves a good rack of ribs. They’re juicy and tender, and when they’re cooked by someone who knows what they’re doing, they can be “melt in your mouth” good.

So, surely you’re wondering: what is the best recipe to use for that rack of ribs you’ve got your eye on at the market?

Does Pork or Beef Matter?

When it comes to choosing the type of meat you want for your ribs, it all comes down to personal preference.

Do you like pork more? Choose the pork rack. Is beef more your flavor? Go for the beef rack.

In any case, there are some notable differences between the two that help set them apart from one another in case you are not sure.

Pork

Smaller and shorter in general than beef cuts. They’re leaner than beef ribs and less thick overall, so the cooking time for pork ribs can be significantly shorter than beef.

There’s less meat on the bones of a pork rib rack, with some of them - like the spare and St. Louis style pork ribs - there will be a considerable amount of bone versus the meat content.

The nutritional differences between beef and pork aren’t super high, though beef ribs do come with much more added calories due to the high-fat content.

They’re both highly affordable meats, but when directly comparing the two, pork comes out on top as the slightly cheaper option. Depending on market price fluctuations, the difference in price can be about 1.50$ per pound.

Beef

You’re in luck if you prefer beef over pork for your ribs. In general, it’s more flavorful and tender because of the high-fat content of beef ribs. While you might think the pig is a fatter animal, in truth their rib meat is rather lean comparatively.

The high-fat content of beef lends itself well to your taste buds, but not so much to your waistline. The calorie content of beef ribs is quite a bit higher than pork. Nutritionally they’re not much different besides this.

Beef ribs are often called “dinosaur ribs” because they’re, well, quite large. In fact, a lot of butchers will cut the beef rib rack in half to make them more manageable. This will often make them around the same size as the pork ribs - though the amount of marbling and meat on the bones will hint clearly to which animal you’re dealing with.

Do Beef Ribs or Pork Ribs Taste Better?

This is truly a matter of personal preference.

If you prefer the meatier leanness and tenderness of the pork ribs, then you should grab a pork rib rack during your next grocery store trip.

If the higher fat content and beefy flavor of the beef racks appeals to you more, then that’s what you should buy.

At the end of the day, which rib rack you go for is up to you and the people you may be cooking for.

Best Recipes for Pork Rib Rack

Oven Roasted - Restaurant Style

The first recipe is for some delicious pork ribs - restaurant style.

Let the ribs reach room temperature, set for about 30 minutes.
Preheat the oven to 450 degrees Fahrenheit.
Roast the rib rack for 15-30 minutes, depending on how heavy your ribs are.
Lower the oven temperature to 325 degrees Fahrenheit, and cook for 15 minutes per pound until you reach your desired doneness.
In the last half hour, add your desired sauce.
Remove from heat and let rest for 2 minutes before serving.

A quick tip, always roast with the fatty side up!

Herb Crusted Pork Rib Roast

To prepare the rib roast, you’ll need to make or buy some marinade and dry herb mixture. It’s best to make your own and go by your desired flavor profile and what you specifically like.

Preheat your oven to 500 degrees Fahrenheit.
Rub your ribs with a type of mustard of your choice - this will help the herbs seal into the flesh instead of the pan.
In a mixing bowl, add panko bread crumbs and your spice mixture and blend with your hand or a fork.
Pat the breading onto the ribs.
Roast the ribs for up to 15 minutes.
Lower the temperature to 350 degrees Fahrenheit and cook for an additional 45 minutes - the internal temperature needs to reach at least 145 degrees.
Remove from the oven and loosely cover on a cutting board.
Let it rest for 5-10 minutes and serve.

Best Recipe for Beef Rib Rack

Slow Grilled Beef Ribs

Combine your spices to make your marinade in a bowl - salt, black pepper, soy sauce, dry red wine, vegetable oil, dried thyme.
Place your beef ribs in a shallow baking dish - do not use a metal one.
Coat the ribs with your marinade or sauce.
Cover and chill for up to 6 hours.
When ready to cook, preheat the grill to 250 degrees Fahrenheit.
Place the ribs on the cool side of the grill for indirect cooking.
Close the lid and let grill, turning every 15 minutes, until tender.
Apply your desired sauce in the last 15 minutes of cook time - be mindful not to let them burn.
Once the ribs reach 145 degrees they’re ready to serve.
Remove from the heat and enjoy.