Cooking ribs low and slow is the secret to well cooked, fall-off-the-bone ribs. And it turns out, it's not that hard to make it happen. The hardest part is waiting to dig in. Want to learn how to make the best rack of ribs using top-notch Ibérico pork? Find out how.
Cooking ribs low and slow is the secret to well cooked, fall-off-the-bone ribs. And it turns out, it's not that hard to make it happen. The hardest part is waiting to dig in.
Want to learn how to make the best rack of ribs using top-notch Ibérico pork? Find out how.
The Secret to Making the Best Pork Ribs
The secret to the the best rack of ribs? Patience. Only with time and patience will get the results you're after.
You want to always cook pork ribs low and slow. This means that you should cook them at a lower temperature for a longer amount of time. Although it can be difficult to remain patient during the process, it's the only way to get tender, fall off the bone ribs.
Whenever you are making ribs at home, it’s best to bake ribs at about 275ºF for 2-3 hours. Many restaurants will cook them at a lower temperature for 5-6 hours, and popular barbecue joints will even cook them all through the night and serve them the next day.
A Tip to Keep Ribs Tender
Another tip to keep in mind when making a tender rack of ribs is to remove the thin membrane covering the bones and meat. When the ribs are cooked, this membrane becomes tough, making it impossible for the meat to easily fall off the bone.
Depending on the rib cut you selected, some butchers will go ahead and remove this membrane for you. But it's important to double check. If you find that the membrane has not been removed, slide a knife underneath it and use your fingers to gently pull it away. If it's slipper and hard to grip, use a kitchen towel to hold the membrane as you remove it.
How to Bake a Rack of Ribs
If you are making ribs at home, you are not likely to have the fancy barbecuing tools to smoke them for long hours. Instead, cook the ribs in the oven and you'll get great results.
Ingredients
- 28-35 oz. Campo Grande St. Louis Ribs
- Salt
- Pepper
- Spice rub
- Aluminum foil
- Your favorite BBQ sauce
Preparation
- Preheat the oven to 275ºF.
- Remove the membrane if it is not removed already.
- Season both sides of the St. Louis Ribs generously with salt and pepper. If want extra flavorful ribs, you can also rub the ribs down with your favorite spice rub. Make sure to really massage the seasoning into the meat.
- Wrap the ribs in aluminum foil.
- Cook ribs in the oven and cook for 2.5 to 4 hours, or until they are tender and fall off the bone,.
- Remove the ribs from the oven and let rest in the foil for a few minutes.
- Remove from the foil and brush with barbecue sauce. Then place back in the oven and broil for 1 minute to caramelize the sauce.
Sides and Sauces for Pork Ribs
To go the extra mile for your rack of ribs, try and make your own barbecue sauce as well. Homemade barbecue sauce is always better than pre-bought barbecue sauce. It takes more time, but it's well worth the effort.
To serve the ribs, there are all sorts of sides you can prepare. Potato salad is a classic combination, but any sort of grilled vegetable, green salad, or potatoes in any other form works beautifully.
