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For BBQ lovers, pork ribs are among the most popular meats, and knowing the right technique is essential to cooking the best ribs possible. With our tips and tricks, you can impress your guests with juicy, tender, and flavorful pork ribs. Learn more about the different cuts and follow our preparation guide to become a BBQ rib master!
Side or back ribs?
The épicier offers you the two classic cuts of ribs available on the market: back ribs (baby back ribs in English) and flank ribs (style St. Louis). They have slightly different characteristics that can guide your choice of marinade, sauce, and side dishes when cooking them. Both types of ribs are delicious, and it's really a matter of personal taste to choose which one you prefer.
Back ribs are tender and smaller, easier to cook and less fatty than flank ribs.
Side ribs are attached to the pig's flank, the part used for bacon; they are therefore fattier. But fat means flavor! Side ribs are larger and more irregularly shaped than back ribs. They cook less evenly, so the texture varies depending on the cut. Side ribs take longer to cook, but are just as achievable on the BBQ.
Meat preparation
Before cooking, it is essential to remove the membrane from the back of the ribs. This membrane can make the ribs difficult to chew. To remove it, use a round-tipped knife to loosen a corner of the membrane, then grab it with a paper towel and pull firmly.
You can also choose between a marinade or a dry rub to flavor your ribs. Marinades add flavor to the meat while tenderizing it thanks to an acidic ingredient often found in recipes. Dry seasoning forms a tasty crust on the meat. Try the BBQ spice mixes from l’épicier on your ribs, they lend themselves well to this type of grilling.
In both cases, you can brush the meat with its marinade, BBQ sauce, or sprinkle it with a liquid during cooking to strengthen the flavors and prevent the flesh from drying out.
Here are some recipes that we think are very delicious:
Preparing the BBQ
The success of your ribs also depends on properly preparing your barbecue. Always start by preheating your barbecue to the appropriate temperature.
To grill pre-cooked ribs
Did you make a recipe that requires pre-cooking boiled or braised ribs? Preheat your BBQ to high heat before grilling your ribs for about 5 minutes per side, basting them with sauce a few times.
Do you want to grill the delicious Korean-style cooked ribs or Walkirie's spare ribs l’épicier Place them on a greased sheet of aluminum foil or a silicone baking sheet on your BBQ and grill them for 5 minutes on each side. Add all the sauce: you won't need to brush them on or clean the grill thoroughly after cooking.
For BBQ ribs without pre-cooking
If using a charcoal grill, create an indirect heat zone by placing the coals on one side of the grill. Leave the other side free of coals and place a foil container on it to collect the cooking juices.
If using a gas grill, turn off one burner and leave the other on to create an indirect heat zone.
If you want to add a smoky flavor to your ribs, use smoking wood chips soaked in water (1 hour). Place them on the coals or in a smoker box of your gas grill for a delicious smoky flavor.
Cooking ribs entirely on the BBQ
Now that your barbecue is ready, let's move on to cooking your ribs (you will have previously seasoned or marinated them according to the recipe of your choice).
- Start by searing the ribs over high heat for a few minutes on each side. This will seal in the juices and give the meat a beautiful caramelized color.
- Then reduce the heat of the BBQ to about 300°F (150°C) and continue cooking the ribs for 1 to 30 hours over indirect heat. This slow cooking will allow the meat to become tender and juicy.
- Use a meat thermometer to monitor the internal temperature of the ribs. When they reach an internal temperature of about 90-95°C (about 45 minutes into the cooking process), they are ready to be basted.
- Throughout the rest of the cooking time, regularly brush a mixture of your favorite marinade or barbecue sauce onto the ribs. This will add flavor and prevent the meat from drying out.
- The ribs are ready when they easily pull away from the bones.
Tasting your masterpiece
Once you remove the fully cooked ribs from the BBQ, it's essential to let them rest for at least 15 minutes. This will allow the juices to redistribute throughout the meat, making it even juicier and more tender. Keep them warm by covering them with aluminum foil.
To carve the ribs, use a sharp knife to separate the portions. Keep them in segments rather than individual ribs for serving: the meat is so tender that you'll only end up shredding them trying to separate each one.
If you need inspiration to accompany the star of your meal, check out our articles on the subject:
By choosing quality ribs from l’épicier And by applying these techniques, you can be sure to cook the best ribs imaginable on your BBQ. With a little practice, you'll delight your guests with tender, juicy, and flavorful ribs. Get ready to become the king or queen of the barbecue!
Do you have a sudden craving for delicious spare ribs, but little time to prepare them? Always keep our incredible ready-to-eat Korean or Walkirie spare ribs on hand to satisfy all your cravings!
sources:
https://www.zeste.ca/articles/secrets-cotes-levees
https://www.leporcduquebec.com/coupe/cotes-levees/
The BBQ Bible by Steven Raichlen
