BBQ ribs have a reputation of being difficult to prepare
Many people view cooking BBQ ribs as a challenge – and they’re right. It’s not easy because ribs are a complicated meat. Not all types are equal and each deserves special attention.
Also, there are many ways in which they can be prepared for the barbecue, with countless marinades, rubs, and sauces to choose from. However, getting a handle on a few basics will make a world of difference when you sit down to eat.
Pork, beef, back, loin, spare or short ribs? They are all delicious
Pork baby back ribs, also known as loin ribs or back ribs, are the most common and the easiest to cook. Back ribs are lean, so reaching for that moist, melt-in-your-mouth satisfaction becomes a little difficult. But they cook quicker and are meatier than other varieties.
Pork spare ribs are also meaty, but they are larger and take much longer to cook because they have more fat, but they have the added bonus of being extremely tender.
Beef short ribs have less bone and are more versatile. If you are looking for a rib that you can cook quickly and incorporate into another dish, beef short ribs are ideal. However, when cooked properly, each type of rib is delicious.
Cook ‘slow and low’ but keep it safe
Since there is less fat to ‘protect’ the meat from cooking, it’s relatively easy to overcook ribs, producing a dry and tasteless disappointment. However, if the ribs are undercooked, health risks come into play. The key to mastering the art of BBQ ribs is slow cooking over low and indirect heat.
Cooking BBQ ribs in the oven or in a slow cooker will produce the softest results. Keep the temperature between 105 and 135 degrees Celsius. Maintain this temperature, and place the ribs on a wire rack inside a deep baking dish. Cover the dish and cook for one to four hours depending on the size of your ribs.
Even if you want that fresh-off-the-BBQ flavour, ribs should always be cooked in the oven first for the best results. After they are finished in the oven, throw them on a lightly heated BBQ grill for five to ten minutes. Make sure the internal temperature is at least 70 degrees Celsius to avoid food poisoning.
Ribs are not like hamburgers that can just be thrown on the BBQ; they require a bit of preparation depending on the variety you are dealing with. For loin and baby back ribs, you can remove the outer membrane and they are ready to go. Spare ribs are not so neat and tidy. Sometimes, there is a flap of dark meat on the underside of the ribs – in which case, cut it off. You can always cook that meat separately, but to ensure even cooking, it must be removed.
Marinating and rubbing
Marinating is the next step – optional but highly recommended. This will help to tenderize loin and spare ribs that may be larger as well as filling them with flavour. For the ultimately soft, fall-off-the-bone ribs, marinate them for six to eight hours or overnight. Make sure to leave them refrigerated.
The best tasting and most effective marinades are ones that contain some form of acid. Citrus juice and vinegar are the most common. Soy sauce is also popular – just take caution not to use too much; you don’t want the flavour of the ribs masked behind the salt.
While marinating ribs is a popular process, an expert will tell you that ribs are all in the rub. Rubbing the ribs with a seasoning can add delicious flavour, but unlike marinades it is easy to overdo it. Remember, less is more. Often, heating the rub will enhance the flavour. Also, never use a dry rub more than two hours before cooking. It is best to apply the rub right before you are about to start.
BBQ sauce
BBQ ribs simply would not have that BBQ taste without the sauce. Choosing a flavour is entirely up to your taste buds, but application is a bit of a science. Unlike the rub that gets applied before cooking, the sauce does not get added until at least halfway through cooking.
Brush on a light coat during the last 20 minutes. You can continue adding light coats for a more intense flavour until the ribs are thoroughly cooked, but putting the BBQ sauce on too early will result in burning.
After you have mastered the simple aspects of making BBQ ribs, you can start experimenting with confidence. Try adding a light coat of mustard to the ribs before applying the rub for a more complex flavour.
Make your own marinade instead of using a shop-bought one. Why not concoct your own secret BBQ sauce – it could the hit of the summer BBQ season!
