Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
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BBQ with Franklin: Pork Ribs part 1
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🤩 Dad's TASTY Chinese BBQ Spare Ribs (燒排骨)!
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BBQ with Franklin: Pork Ribs part 2
Transcription
You're watching barbeque with franklin Im Aaron and today we're going to cook some pork spare ribs make a rub wrap em sauce em and then eat em it's rib time we're gonna start off by making a rub for these pork spare ribs one empty cup this is what i'm going to use to mix as usual salt pepper of course is the base for anything awesome in my book going to start off with about that much black pepper about half that amount of salt my general ratio for pepper to salt for pork ribs is two parts black pepper to one part salt they're really thin and their really easy to over salt that's kind of the basic thing and this is what we do here at the restaurant but salt and pepper is getting a little boring so we are going to throw some other stuff in there a little bit of chili powder not too much put a little bit of garlic powder if you do a onion powder or garlic powder you're going to want to do more of a granulated kind of thing if they're really powdery it's gonna settle and its going to clump kinda oddly i might even take a little bit so just sprinkle a little bit of that for some savory spices and a little bit of onion powder not too much and for color not so much for flavor im going to add some paprika paprika is pretty standard for rib rubs it'll give kind of a nice red color to it real simple kinda mix it up im only doing one rack of ribs so im not making much rub here but what i am going to do im going to pour it in a shaker get the rub on the ribs really really even unlike brisket and other things where you can just kinda throw the rub on there put it on the smoker there's not as much smoke that goes on a rack of ribs so i think it's a little more important to have a real even coat so you can see just pepper it doesn't look kinda splotchy you dont want it too heavy on the thin side you don't want it to light on the thick side and that's why i'm using a shaker just to keep it kind of lookin pretty now we've got our dry rib rub made we're going to trim some ribs so what you're looking for when you go the grocery store is you're looking for pork spare ribs not saint louis cut and not baby backs baby backs come from a different part of the pig little leaner meat and spare ribs typically have a lot more fat they're going to be a lot more moist they're going to have a lot more flavor a full spare has the breast bone attached right here so we're going to cut that off here in a second it's got anywhere between eleven to fourteen bones you can normally count on twelve and it's not trimmed if you look around here it's just it's got the bones and that it's got the cartilage and stuff in there it's not trimmed it's got the skirt on it and it's got kind of a tip right there what you're looking for ideally is something that has a lot of fat and you dont want it to look too lean but you want to be able to see some fat right there that kind of go with the grain that's going to be a lot of flavor it's going to render more moist ribs hopefully it won't dry out quite as quick if you'll notice here that this end is really thick if i was doing a competition my competition ribs would come from right here because those are the thick ones and they have the straightest bones but we're not doing competition we're going to eat this stuff so we're going to cook the whole thing and the knife i like to use is a ten inch actually its a nine and a half inch just chefs knife you're gonna be hacking through some bones and stuff so if you have a really nice delicate knife that's kinda thin you probably don't want to use it you can use a cleaver you could use a debba which is a japanese butcher knife that shaped like a chef's knife i use them pretty often but they they get kinda heavy when you're doing sixty of these things so i like to have a lightweight one with a thick blade lets get to trimming first thing we're going to do is square this up and there's kind of a baby little rib right there its probably gonna fall out while we are cooking it and it's probably gonna burn up anyway so im going to put my knuckles right there you're gonna lose it regardless i kinda flip it around like that you can slide your knife a little bit and it'll hit something right there gonna cut like that kinda go through and there is cartledge right there if you feel something that's pretty crunchy there are little pieces of bones that go through there if you hit something just kinda go a little farther in until the coast is clear get rid of that or you could save it to use it for uh... beans or if you wanna make a pork or something you can certainly do that and this is what they kind of call a kansas city cut and that's a full spare minus the breast bone what i normally do is i just box off a little bit i get all the rough edges off because you kinda figure if something is sticking out it's going to burn any way kinda hit the skirt and the reason why i cut this off this is a great piece of meat if you want to use it for somethin great i normally dont if you dont cut it off when it heats up its going to pull up anyways so you'll have rub you'll have smokey color all over this part and then you'll have a bald patch right there you don't really want that grab that point and flip it around we've got this and if you like bacon or anything this is where the pork belly is the pork belly is just the fatty back side of this so this meat's pretty good right here it's got a lot of fat but i always trim that off could've been a snack but it's not trim that off because after it's cooked when say if i'm having a lunch service and i'm cutting these things if i left that piece of meat on there the fat woiuld cook out from between the two pieces of meat and they would just slide right off on the board and that's not very attractive and it's not going to have any bark on it thing is we like bark trim it off a little bit so while you're doing all of this got it kinda trimmed run your hands across the bones right there a lot of times if you're getting mass-produced ribs from various companies or even smaller companies when they run these things through a saw they will go too fast and chip the bones sometime now we've got our pork spare ribs trimmed up got breast bone off got it trimmed up nicely skirts trimmed back little piece of fat is cut off the back we're going to pull off the membrane here at the barbeque place i dont pull off the membranes but most people do they definitely turn out better ribs and if you know we got a couple racks you might as well pull them off and what the membrane is its exactly a membrane it's a membrane goes right here its going to be on the inside of the rack of ribs kinda protects the the muscles from the organs and kinda the stuff we're not gonna cook to get that off take a little knife kinda get under there a little bit and kinda peel it up just a little bit tipically butter knives work really good if you have a butter knife i'm right handed so im going to flip it around that way it gets really really slippery so grab you some paper towels that'll help you grip it kinda go to town hopefully it will come off in one big strip if you're lucky oh i like getting lucky it's a pretty nice looking rack of pork ribs got the breast bone off the skirt off the membrane pulled off unfortunately we've got a few bones poking through right here we've got a little term for that its called shiners what shiner typically refers to the other side but in this case its this side not much you can do about it just going to have to kinda deal with it it's an imperfect meat well barbeque is an imperfect thing to cook anyway i think we are ready to put a rub on so we've got our rub made going to open that up just a little bit i always like using a shaker for ribs instead of using a cup or like a hand and throwing it on i think it's a lot more important to have a nice presentation with pork ribs because it's more delicate meat but we need something to make the rub stick i like to use olive oil normally i use a squirt bottle just put a little bit on there useing olive oil is pretty awesome for steaks or really any kind of meat if you're going to grill somethin it's really a pretty great way to start off anything i think it's great for tri tip kinda rub it down just a little bit flip it over get the other side not too much just enough to make the rub stick that's kind of the thing with brisket i don't do anything like this because there's so much blood that comes with the brisket it makes the rub stick anyway the ribs dont really necessarily have a whole lot of blood they don't really have a whole lot going on anyway so we got to add some stuff to it i like to do the meat side first if you've got granules that are of different size you want to keep it moving all the time so something doesnt settle to the bottom and something doesnt end up too salty salt normally settles towards the bottom so i put the holes up top when i'm holding it so kinda sprinkle it on there and i like to look at a lot of pepper i think that looks pretty good if you'll notice that its really even there's no splotchiness i didn't get too much here i didn't get too little here i think it's pretty good if you've got ribs that are really really thin be careful with the salt cuz it doesn't take much salt to get it in there delicately flip it over for this side and it's just me being a little OCD perhaps but i typically do the rub that way so if there is a streak it's actually going parallel to the bones doesn't really make any sense or mean anything so there you go we'll put this puppy on
Cuts of pork ribs
Several different types of ribs are available, depending on the section of the rib cage from which they are cut. Variations in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. The inner surface of the rib cage is covered by a layer of connective tissue (pleura) that is difficult to cook tender; it is usually removed before marinating or cooking.
Back ribs
Back ribs (also back ribs or loin ribs) are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. They have meat between the bones and on top of the bones and are shorter, curved, and sometimes meatier than spare ribs. The rack is shorter at one end due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 8 centimetres (3 inches) and the longest is usually about 15 cm (6 in), depending on the size of the hog. A pig side has 15 - 16 ribs (depending on the breed), but usually, two or three are left on the shoulder when it is separated from the loin. A rack of back ribs contains a minimum of eight ribs (some may be trimmed if damaged) but can include up to 13 ribs, depending on how the butcher has prepared it. A typical commercial rack has 10–13 bones. If fewer than ten bones are present, butchers call them "cheater racks."
Spareribs
- Spare ribs, also called "spareribs" or "side ribs," are taken from the belly side of the rib cage, below the section of back ribs, and above the sternum (breast bone). Spareribs are flatter and contain more bone than meat but more fat, making the ribs more tender than back ribs. The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit.[1][2]
- St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
- Kansas City style ribs are trimmed less closely than the St. Louis style ribs and have the hard bone removed.
Rib tips
Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. Unlike back ribs or spare ribs, the rib structure is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis-style spare ribs. Smoked rib tips are an important part of Chicago-style barbecue.[3]
Riblets
Riblets are sometimes prepared by butchers by cutting a full set of spare ribs approximately in half. This produces a set of short, flat ribs where the curved part of the rib is removed and gives them a more uniform look. Loin back ribs do not always have this removed. When not removed, they look rounded and are often referred to as baby back ribs. Riblets, as defined by the North American Meat Processors Association as pork cut number 424, the pork loin riblet,[4] is the transverse processes of the lumbar vertebrae and any accompanying lean meat that is left after the loin and tenderloin are removed. These riblets, number 424, must include at least four transverse processes from the lumbar spine but no more than two rib bones. Riblets used to be thrown out by butchers but have become popular due to their excellent flavor and lower cost.
Button ribs (or feather bones) are often confused with riblets mostly because Applebee's sells these as riblets.[citation needed] What Applebee's sells is found just past the ribs near the backbone, just underneath the tenderloin. This cut of meat has no bones but instead has "buttons" of cartilaginous material with meat attached.
Rib tips (or brisket) are found at the bottom of the spare ribs by the sternum. The rib tips have a high proportion of cartilage. The rib tips give the spare ribs a rounded appearance. This piece is sometimes removed to provide the meat with a more uniform appearance and make it easier to eat, and the remaining spare ribs are referred to as Saint Louis-style ribs.
Other cuts and preparations
- Button ribs are flat, circular-shaped bones located at the sirloin end of the loin. They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button and connects them.
- Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones but instead contain parts of the shoulder blade (scapula).
- Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 feet (61 cm) long and 6 inches (15 cm) thick. They are sold whole or in sections.
- Rib chops are pork steaks or chops that include a back rib bone and the loin meat attached. They are lean and tender.
- Rib patties – The meat from the ribs is taken off the bone and ground to make rib patties.[5] McDonald's McRib patties contain pork meat mostly from non-rib sections of the hog.
- Christmas ribs – About half of Norwegian families eat oven-cooked ribs on Christmas Eve.[6] Normally, they are referred to as ribbe or juleribbe. Traditional recipes include steaming for half an hour before cooking in the oven to achieve a crisp surface.[7]
See also
References
- ^ Universal Lexikon
- ^ The Straight Dope
- ^ Freeman, Sarah (2016-06-15). "What Is Chicago-Style Barbecue, Anyway?". Eater Chicago. Retrieved 2023-07-27.
- ^ The Meat buyer's guide: beef, lamb, veal, pork, and poultry. North American Meat Processors Association (New ed., [rev. and expanded] ed.). Hoboken, N.J.: John Wiley. 2007. ISBN 978-0-471-74721-5. OCLC 61461939.
{{cite book}}: CS1 maint: others (link) - ^ Amelia Allonsy. "How to Cook Boneless Rib Patties". Retrieved October 16, 2015.
- ^ "forskning.no". Archived from the original on 2011-08-14. Retrieved 2009-11-24.
- ^ Recipe from klikk.no
External links
Media related to Pork ribs at Wikimedia Commons
This page was last edited on 13 May 2024, at 12:43