Pork ribs have a high fat and gristle content, so they should be cooked slowly over low heat to add tenderness and flavor. The membrane should be removed before cooking, and dry rubs can be used for extra flavor. Grilling and indoor cooking methods are both options. Barbecue sauce is a common addition.
A pork rib refers to a portion of pork that is removed from the side of a pig’s belly. It typically has a lower meat-to-bone, fat, and gristle ratio, compared to other pork chops removed from different sections of the pig which may contain a higher percentage of meat. Due to the amount of fat and gristle, it is typically recommended to cook pork chops slowly over low heat to allow the fat and gristle to soften and melt enough time, which can add more tenderness and flavor to the dish.
Before cooking a pork rib dish, it is usually recommended to remove the membrane from the ribs. Membrane is a white tissue that covers the outside of the ribs and is thought by some to be a barrier that keeps the rib meat from getting as moist as possible while cooking. It can be removed by inserting a knife between the membrane and the flesh and cutting or peeling off the tough outer layer. For additional flavor, rib eye recipes may also recommend coating the ribs in a dry rub or blend of your favorite dry seasonings and letting it refrigerate for an hour up to overnight, so the seasonings can soak into the meat.
One of the most common cooking methods required in preparing pork ribs is grilling. In order to allow the fat and gristle to melt and moisten the meat without overcooking, it is often recommended that the rack for spare ribs be placed over indirect heat, rather than over an open flame. Depending on the thickness of the ribs and the exact temperature of the grill, cook times can range from one to three hours on each side of the rib grill.
Pork ribs can also be cooked using indoor cooking methods. The pork rib rack can be covered and cooked in the oven until the meat is tender enough to fall off the bones easily. The dish can also be cooked in a slow cooker, a covered electric cooking device that uses low heat and trapped condensation to gently cook the food. Baking and slow cooking generally result in tender meat, but it won’t have the smoky flavor or charred outer coating produced by grilling.
A pork chop can be eaten plain, but is also often covered in barbecue sauce before serving. Barbecue sauce ingredients vary widely by cuisine, but common sauce bases include molasses, tomato, mustard, or vinegar. Ribs are usually served on the bone to be eaten with your hands, but the meat can also be sliced off the bones before serving to make eating easier and less messy.
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