Your grocery store likely stocks an array of pork ribs. Your choice depends on how you intend to prepare them.
Ribs require long, slow cooking at low heat in order to achieve tenderness, while at the same time developing flavor from their rub and smoke treatments.
Spareribs (also referred to as side ribs), also known as belly section ribs, come from the belly area of an animal and typically feature up to 14 bones per rack (slab). Spareribs differ from baby back ribs in that there is less meat on top but more between their bones; larger and flatter than baby backs; typically feature a flap of meat from an animal’s diaphragm that may remain attached or can be left off; this cut tends to have rich beefy flavors while tend to be juicier than other cuts of pork ribs
Spare ribs can be prepared using dry rubs or with wet sauces like barbecue sauce and tomato-based BBQ sauce. I personally prefer dry rubs so the ribs can absorb smoke flavor during the cooking process and be brushed with sauce before being served; when using wet sauces like barbeque sauce or tomato-based BBQ sauce it should be applied during the last hour of cooking so it can simmer down and create a thicker consistency.
Slow cookers offer another convenient and simple method of preparing spareribs, providing an efficient means of serving large numbers for gatherings or parties. Be sure to remove excess fat before serving!
When purchasing spareribs, it’s essential that the rack be carefully trimmed. A well-trimmed rack will feature evenly colored meat without dark or discolored areas and an ample layer of fat around its bones – this layer of fat will then melt down while cooking, creating an irresistibly delicious coating for each rib!
Baby back ribs are an increasingly popular cut of pork ribs originating in the upper portion of a pig’s ribcage, between spare ribs and spine, on one side, and sternum on the other. Baby backs differ from spareribs by having smaller size and steeper curvature for faster cooking times than other varieties of pork ribs. They can be grilled, smoked or braised; casual dining events often serve these as part of their meals. It is important to look for baby backs without membrane; when purchasing them utensil with round edges can grab it and pull.
An irresistibly succulent rack of pork ribs drizzled with homemade barbecue sauce is the ultimate dream for meat enthusiasts, but did you know there are different varieties? Each has unique flavors, textures, and tenderness; their distinction not limited to size alone but also determined by how they were prepared and where on an animal they come from.
Baby back and spare ribs are among the most popular cuts of pork ribs, with spare being larger of the two and located nearer the spine and underneath loin muscle on a pig’s rib cage. Due to this location on its body, these ribs tend to be tougher and less tender than others types of ribs.
Baby back ribs are one of the leanest and tenderest varieties of ribs available, coming from the upper portion of the rib cage closer to spine than loin muscle – these make for more tender, less chewy bites than their spare rib counterparts.
When shopping for baby back ribs, look for even thickness and even fat marbling (avoid isolated pockets of fat). Aim for racks with plenty of meat–ideally 1-1/2 inches thick or more. Also remember to remove the membrane on the back before cooking as this tough membrane doesn’t soften with smoking.
When preparing these ribs, use a dry pork rub on both sides of the rack. Spread it out over all surfaces of the rack and rub in thoroughly. Trim away any loose hanging meat or fat, and don’t forget to peel away any tough sinew membrane that may exist at the back – gently pull away from meat by peeling away membrane with fingers – this process may require some work but will give the best possible results from your pork ribs!
Country-style ribs may be sold as pork ribs, but they do not originate in the pig’s ribcage. Instead, these ribs come from either its loin or shoulder area and typically feature more meat than spareribs or baby backs. Country-style ribs may come boned-in or boneless and feature both lean and fat layers for optimal texture and taste.
These ribs are usually prepared by smoking or grilling before being basted with sauce and basted again for extra flavor. As these options tend to be cheaper than spareribs, they’re an attractive choice for people on a budget who are craving delicious ribs but needing something affordable.
Country-style ribs, like spareribs, may come either bone-in or boneless; they differ by having more meat than its counterpart, and should typically be prepared and eaten using both knife and fork rather than pulled off the bone by pulling. They typically feature thick cuts with plenty of marbling that may come either bone-in or boneless depending on which butcher provides it.
Williams Food Co offers an outstanding country-style rib rub that contains both sweet and salty flavors for maximum country-style rib flavor, including brown sugar, garlic powder, onion powder and paprika – the ideal combination when creating country-style ribs! They sell an exquisite country rib rub that contains these spices that is ideal for making spare or country-style ribs.
As long as they contain either bone-in or boneless country-style ribs, cook them at a low temperature for multiple hours to ensure tender and delicious results. To prevent overcooking, set an alarm on the smoker when the internal temperature reaches 155 degrees; spray apple juice onto them every hour until they reach this mark.
Once the ribs have finished cooking, take them out of the smoker and allow them to cool for 10 minutes before brushing with barbecue sauce and baking for another 30 minutes uncovered – at which time, pull apart with a fork!
To serve, arrange the ribs on a platter or serving dish and pour on your barbecue sauce. Sprinkle chopped parsley or sage as garnish and enjoy! Any leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for three months if there are any left.
Memphis-style pork ribs are known for their zesty dry rub and sweeter glazed sauce, served over spare ribs or pulled pork sandwiches. What sets Memphis-style ribs apart, however, is the long and slow smoking process which creates that telltale pink smoke ring as well as succulent meat that falls off the bone effortlessly.
At the heart of Memphis-style ribs lies their creation: cleaning. Rinsing thoroughly to remove debris and allow the dry rub to adhere properly is key, followed by seasoning them with ingredients like paprika, salt, pepper, chili powder garlic powder and cayenne powder for flavorful results.
This rub should be applied on both sides of the ribs. After applying, they should sit for an hour at room temperature before putting them on a smoker and smoking over low hickory fire for approximately five hours – periodically mopping with water, apple cider vinegar and dry rub to maintain moistness while smoking.
Once complete, the ribs should be fork-tender and easy to pull apart with just a tug. They can then be finished off on the grill by brushing on some sweeter barbecue sauce; alternatively you could sprinkle extra Memphis dry rub just prior to serving them up!
An ideal way to enjoy Memphis-style ribs is with some sides such as coleslaw or salad, bread and condiments. Additionally, these ribs can also be enjoyed alone as an entree option.