- Posted February 1, 2013 by
How to cook ribs
There’s a lot you can do when cooking ribs. But first, a word on this meat cut, which refers to the meat (and bones) taken on the sides of the animal. These include ribs from beef and pork (also lamb and venison). They are not that meaty (but are mostly a bit of meat and bones) yet many a roast rib has graced the dinner table.
For beef, there’s back ribs (also known as barbecue beef ribs or Texas ribs) which “come in slabs containing several ribs,” according to the Cook’s Thesaurus. The rib roast refers to the entire rib section, cut into smaller chunks. For pork, there’s the pork spare ribs, pork back ribs (meatier than spare ribs), and country-style ribs cut from the pork blade roast.
Cooking ribs can be done through barbecuing or grilling, braising, roasting, broiling and stewing. The United States Department of Agriculture (USDA) recommends safe cooking temperatures and times for each type of rib. For beef short ribs with a length of 4" long and 2" thick, it can be braised at 325°F for 1 1/2 to 2 1/2 hours.
For pork spare ribs, country-style or back ribs, it can be roasted in an oven in an uncovered shallow pan at 350 °F for 1½ to 2 hours (or until fork tender). Should you wish to broil, grill or braise the ribs, cook it for 1½ to 2 hours. Stewing takes a little longer, at 2 to 2½ hours, or until tender. For food safety, make sure that the internal temperature reaches 145 °F and allow to rest for at least 3 minutes.
There are numerous ways of cooking ribs. Braise it with onions in the braised beef short ribs with roasted cipollini onions. Make it as apple cider grilled baby back ribs for that finger licking flavor. Slow down with the crockpot barbecue ribs recipe. Ready made barbecue sauce takes care of the flavor so you can rest assured that when you come home later for dinner, the ribs will be tender and barbecued well.
Anticipate second helpings with the honey and onion ribs, roasted BBQ spare ribs, or the lamb square cut with tapenade. The grilled rack of lamb, after being grilled and seasoned with salt and pepper, is brushed with a mixture of butter, parsley, shallots, garlic and breadcrumbs.