{"id":6068,"date":"2021-03-11T15:12:36","date_gmt":"2021-03-11T02:12:36","guid":{"rendered":"https:\/\/blog.myfoodbag.co.nz\/?p=6068"},"modified":"2023-08-09T12:45:11","modified_gmt":"2023-08-09T00:45:11","slug":"how-to-cook-ribs-in-5-easy-steps","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/03\/11\/how-to-cook-ribs-in-5-easy-steps\/","title":{"rendered":"How to cook BBQ ribs in 5 easy steps"},"content":{"rendered":"\n<p>There\u2019s no doubt that pork ribs are a frontrunner when it comes to foodies\u2019 favourite cut of meat. But, as with most other cuts, the way it\u2019s cooked can make all the difference in bringing out the best of the meat and avoid disappointment with the end result.<\/p>\n\n\n\n<p>Before we get to our how-to, let&#8217;s take a quick look at the different types that you&#8217;ll come across at the supermarket \/ butchery. <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Back ribs: These come from the loin area, the muscle that runs along the pig&#8217;s back on either side of the spine. They&#8217;re found in bone-in pork rib loin chops, but the loin has been removed to make a boneless pork loin, leaving just the rack of ribs. One of the features of this cut is its curved shape due to being wrapped around the loin. <\/li><li>Spare ribs: These come from the lower section of ribs, extending around the belly to where they join the sternum. Since they come from the belly region, they&#8217;re slightly fattier than the back variety and they are also flatter.<\/li><li>Country-style ribs: Country-style pork ribs&nbsp;or loin ribs are the meatiest and fattiest variety&nbsp;but aren&#8217;t as easy to pick up and eat with your fingers as the others. They&#8217;re usually taken from the front end of the loin near the shoulder and come bone-in or, more commonly, boneless.<\/li><\/ul>\n\n\n\n<p>If you get ribs in your <a aria-label=\"My Food Bag (opens in a new tab)\" href=\"https:\/\/www.myfoodbag.co.nz\/\" target=\"_blank\" rel=\"noreferrer noopener\" class=\"rank-math-link\">My Food Bag<\/a> delivery, they\u2019re cooked sous vide style so most of the hard work has already been done for you \u2013 great! But what about those in between times when you\u2019re craving some and they aren\u2019t coming up in My Food Bag? Well, we\u2019re here to help! Here are our steps for cooking your rack of pork ribs to perfection.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Remove the silver skin<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-1024x683.jpg\" alt=\"ribs step 1\" class=\"wp-image-6071\" width=\"768\" height=\"512\" title=\"\" srcset=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-1024x683.jpg 1024w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-300x200.jpg 300w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-768x512.jpg 768w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-1536x1024.jpg 1536w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-1080x720.jpg 1080w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-1280x854.jpg 1280w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-980x654.jpg 980w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1-480x320.jpg 480w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-1.jpg 1600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>Located on the bone side of the meat, the silver skin prevents a rub \/ spices from soaking into the meat. Luckily, it\u2019s easy to fix! Gently and slowly peel the thin, papery membrane off and you\u2019re all set. If it\u2019s a bit slippery, simply use a paper towel for better grip.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Season the meat<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-1024x683.jpg\" alt=\"ribs step 2\" class=\"wp-image-6072\" width=\"768\" height=\"512\" title=\"\" srcset=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-1024x683.jpg 1024w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-300x200.jpg 300w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-768x512.jpg 768w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-1536x1024.jpg 1536w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-1080x720.jpg 1080w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-1280x854.jpg 1280w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-980x654.jpg 980w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2-480x320.jpg 480w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-2.jpg 1600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>A dry rub \u2013 a combination of spices, herbs and sugar \u2013 is a great way to infuse a lot of flavour into meat. You can find these at the supermarket or, better yet, make your own at home; there are heaps of recipes online that are sure to inspire. A simple spice mix will also work well \u2013 it\u2019s all about the seasoning with this step! Simply sprinkle it on and work it into the meat using your hands.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Wrap pan with foil<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-1024x683.jpg\" alt=\"ribs step 3\" class=\"wp-image-6073\" width=\"768\" height=\"512\" title=\"\" srcset=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-1024x683.jpg 1024w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-300x200.jpg 300w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-768x512.jpg 768w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-1536x1024.jpg 1536w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-1080x720.jpg 1080w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-1280x854.jpg 1280w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-980x654.jpg 980w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3-480x320.jpg 480w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-3.jpg 1600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>Before roasting, make sure to tightly wrap the pan with foil. This will ensure that moisture doesn\u2019t escape during the cooking process and the meat doesn\u2019t dry out. Juicy, tender ribs are the most delicious! Remember, low and slow is key when it comes to cooking ribs as this method will make the meat nice and tender.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Cover in sauce<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-1024x683.jpg\" alt=\"ribs step 4\" class=\"wp-image-6074\" width=\"768\" height=\"512\" title=\"\" srcset=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-1024x683.jpg 1024w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-300x200.jpg 300w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-768x512.jpg 768w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-1536x1024.jpg 1536w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-1080x720.jpg 1080w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-1280x854.jpg 1280w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-980x654.jpg 980w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4-480x320.jpg 480w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-4.jpg 1600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>Once cooked, brush the ribs with your favourite sauce. If using a glaze, pop it back into the oven, uncovered, for a few minutes (not too long, otherwise the ribs will dry out!) or onto the BBQ for that smoky, chargrilled flavour. If using a sauce, no further cooking is needed. We recommend a BBQ sauce \/ glaze, yum!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: Cut to serve<\/h3>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-1024x683.jpg\" alt=\"ribs step 5\" class=\"wp-image-6075\" width=\"768\" height=\"512\" title=\"\" srcset=\"\/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-1024x683.jpg 1024w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-300x200.jpg 300w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-768x512.jpg 768w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-1536x1024.jpg 1536w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-1080x720.jpg 1080w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-1280x854.jpg 1280w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-980x654.jpg 980w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5-480x320.jpg 480w, \/wp-content\/uploads\/2021\/03\/Pork-Ribs-Blog-5.jpg 1600w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure><\/div>\n\n\n\n<p>You\u2019ve cooked your ribs to perfection, so now it\u2019s time to tuck in! But first they need to be cut up to be enjoyed. Start at the widest part of the ribs and, using a sharp knife, cut as close to the bone as you can. This ensures that each piece of rib is guaranteed to be meaty. If you cut down the middle, the meat on each bone will be too little and not enough to really sink your teeth into.<\/p>\n\n\n\n<p><em>Looking for some more helpful tips &amp; tricks? Be sure to check out our other <a href=\"https:\/\/www.myfoodbag.co.nz\/explore\/category\/my-food-bag\/nadias-foodie-hacks-my-food-bag\/\" target=\"_blank\" aria-label=\"foodie hacks! (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"rank-math-link\">foodie hacks!<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s no doubt that pork ribs are a frontrunner when it comes to foodies\u2019 favourite cut of meat. But, as with most other cuts, the way it\u2019s cooked can make all the difference in bringing out the best of the meat and avoid disappointment with the end result. Before we get to our how-to, let&#8217;s [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6078,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2354,2356],"tags":[1988,2217,2249,1880,2261,2116],"class_list":["post-6068","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-blog","category-my-food-bag","category-nadias-kitchen-hacks","tag-bbq","tag-cooking-tips","tag-how-to","tag-pork","tag-ribs","tag-tips-tricks","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=6068"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6068\/revisions"}],"predecessor-version":[{"id":19009,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/6068\/revisions\/19009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/6078"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=6068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=6068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=6068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}