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Ribs can be enjoyed all year round. They are perfect for a summer barbecue with friends or a cozy family dinner to warm up in the winter. They’re especially fun for the crowd when it comes to big parties, which is why they’re always a highly anticipated meat dish at many Super Bowl nights. If you’re hosting or supplying a dish for the upcoming Super Bowl showdown between the Kansas City Chiefs and Philadelphia Eagles, cooking up ribs that fall off the bone is guaranteed to make some new friends instantly.
However, if you are not an experienced chef or are new to the world of cooking meat, cooking the best ribs can be a rather daunting process. Whether you’re grilling your ribs, slow cooking them, or baking them in the oven, it’s all too easy to accidentally dry out a rack of ribs. And let’s face it, there’s nothing worse than a rack of dry ribs. To help you prepare for any upcoming Super Bowl celebrations you might have on your calendar, we spoke with a handful of culinary experts to get their tips on how to cook the best ribs.
Remove skin and trim excess fat
According Deborah RainfordA Cordon Bleu-trained chef with a decade of experience cooking in Michelin-starred kitchens, the first thing you’ll want to do before cooking your ribs is “remove the membrane.”
“The membrane on the back of the ribs, often called ‘silverskin,’ can make them tough, so it’s important to peel it off,” Rainford says. “Use a sharp knife like a paring knife to loosen the membrane at one of the corners of the backing, then grab it with a paper towel and peel it away from the back of the ribs.”
Once you’ve removed the silverskin, Rainford suggests trimming the excess fat.
“Fat shrinks during cooking, so you’ll want to trim any excess fat from the ribs to reduce rib shrinkage and improve flavor,” she says.
Add flavor and tenderize the ribs
The crucial next step in cooking the best ribs is to “add flavor and tenderize the meat with a mixture of vinegar, salt, sugar and spices before cooking,” says the CEO of Fascinating Sky. Catherine Snowdonwho is also a professional chef who has worked in a variety of American, Italian and French restaurants.
“The acid in the vinegar will help break down the fibers in the meat, making it more tender,” adds Snowden. “The salt and sugar help balance the flavor and create a savory crust when the ribs are cooked.”
If you’re planning on adding flavor by letting your ribs soak in a marinade, you’re probably wondering how long it’s best to let your ribs soak up those flavors.
“Let the ribs sit in it for a few hours or overnight,” suggests Rainford. “It’s best to use a Ziploc bag for the marinade, so the air can be expelled, and the marinade is then in contact with all the meat.”
Cook the ribs at low temperature
One of the most important steps when it comes to effectively cooking ribs for the best results is to ensure that when cooking your meat, “low and slow” is always the way to go. . In other words, for a more succulent and tender rack of ribs, it’s best to keep the heat low and cook them slowly over a longer period of time.
“When cooking ribs, the ideal temperature is between 225° and 250°,” says Rainford. “This low, slow temperature allows the ribs to cook evenly and become tender without drying out or burning.”
Snowden adds that the “low and slow” method “can be done in the oven, on a grill, or in a slow cooker.”
If you choose to grill your ribs, Rainford also says that “you can keep the temperature constant by adjusting your grill’s air vents or adding [or] remove the coals if necessary.”
Speaking of temperature, you can make your life much easier and your ribs much tastier if you also use a meat thermometer. “It’s the best way to make sure the internal rib temperature has reached 145°-160° when you’re done,” says Rainford.
Baste your ribs while cooking
The process of basting meat involves taking a liquid and pouring it over the meat as it cooks. It can be done to enhance the flavor of chicken, turkey, steak and, yes, you guessed it, ribs.
“Basting the ribs with a flavorful liquid while cooking helps keep the meat moist and adds flavor,” says Snowden. “You can use a mixture of barbecue sauce, apple juice or other liquids and brush it over the ribs every 30 minutes or so while cooking. This will help prevent the ribs from drying out and ensure that they are juicy and tasty when finished.”
“You can use a basting brush, silicone brush, or the traditional basting mop,” Rainford advises when it comes to selecting the best basting tool.
Let your ribs rest before serving
When your deliciously marinated, cooked, and basted ribs are done, the last step you’ll need to take is to simply let them rest. But how long should you let your ribs rest before serving, and is there a way to get through this step without your meat drying out?
“You’ll want to let the ribs sit and rest for 20 to 30 minutes under an aluminum tent,” Rainford explains. “This allows the juices to redistribute through the ribs.”
Resting your ribs before serving is perhaps the hardest part of the whole process, especially after following these other chef-approved tips for cooking the best ribs. Although you and your friends might be tempted to bite into your ribs immediately, be patient! Your effort will be worth the wait, as this resting period will lend itself to a tastier dish at the end.
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