Enjoy ribs year-round. They're ideal for summer barbecues or winter family dinners. They're popular at Super Bowl parties since they're a crowd-pleaser. If you're hosting or giving a meal for the Super Bowl between the Kansas City Chiefs and the Philadelphia Eagles, preparing some fall-off-the-bone ribs will instantly earn you friends.
Cooking the tastiest ribs might be challenging if you're a novice chef or meat cook. It's easy to dry out ribs while grilling, slow-cooking, or baking. Dry ribs are the worst. We asked a few culinary gurus how to cook the greatest ribs for your Big Bowl party.
Deborah Rainford, a Cordon Bleu-trained chef with a decade of Michelin-star expertise, recommends "removing the membrane" before cooking ribs.
Add flavour and tenderise the meat using a mixture of vinegar, salt, sugar, and spices before cooking," says Fascinating Sky CEO and chef Catherine Snowden.
"Low and slow" is the key to cooking ribs well. Hence, low heat and slow cooking yield more luscious and tender ribs. Rainford recommends 225°–250° for ribs. "This low and steady temperature cooks the ribs evenly and tenderly without drying or scorching."
Basting involves pouring liquid over frying meat. This improves chicken, turkey, steak, and ribs. Snowden suggests basting the ribs with a delicious sauce to keep them moist and tasty.
After marinating, cooking, and basting your ribs, let them rest. How long should you let your ribs rest before serving, and how can you avoid drying them out?