Bar "b" Barn Ribs Recipe - Food.com (2024)

FAQs

What is a natural meat tenderizer for ribs? ›

Lime is a natural meat tenderizer. Now you want to generously coat all sides of the ribs with our Rib Rub. Don't go sparingly on it – make sure everybody's got some of it on there. Season all the sides of the ribs well.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins.

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow.

Drizzle the butter with honey and Vinegar Sauce. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs. Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

Bicarb of soda changes the protein structure in meat and does amazing things to the skin of poultry and pork. It raises the pH level on the surface of meat making it less acidic. Lower acidity facilitates the Maillard reaction for better browning altogether. Hang on a Second!

Does apple cider vinegar tenderize ribs? ›

It will tenderise the ribs and add flavour if you use wine or apple vinegar. Ive never tried overnight though. I've started in the morning to cook in the afternoon. Marinating too long in the acidic vinegar may break down connective tissue too far and spoil the texture.

Boiling the meat not only renders out the fat but it also naturally releases the natural juices of the spareribs, both of which are important to maintaining the true flavor of the ribs. Parboiling doesn't remove much of the natural flavor, but there will still be some loss.

The key is low, slow heat. You can do this in a regular oven, but I put a rack of ribs in the slow cooker and let them cook all day. They practically fall off the bone and are delicious.

Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil. Cook for 3 hours at 300 degrees F.

Meat tenderizer is made from the natural enzyme in pineapple juice, concentrated and purified. If you don't mind the sugars and flavor of pineapple, you can use fresh pineapple juice that you squeeze yourself, but you can't use bottled, jarred or Pasteurized juice because heating it inactivates the enzyme.

I like to cook beef ribs to 160 and then braise them for a few hours covered with a shallow bath of beef broth. They pick up the smoke in the initial smoke, and tenderize while they braise.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.