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Cooking Pork Ribs
By myarticlenetwork | December 5, 2009
Who doesn’t enjoy eating pork? Aside from the vegetarians, practically everyone consumes meat. And one of the favorites is pork meat. Indeed, pork meat may be a little fattening especially if eaten in excess. But then again, do we rally know what pork ribs are? Actually, pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different styles of cuts and some very tasty and proven ways of cooking pork ribs. Consuming pork ribs is not that hard. In fact, it’s quite easy to be enticed with the mouth-watering dishes where pork ribs are used as main ingredients. However, the tricky part concerns the preparation for cooking pork ribs.
Before preparing dishes that make use of pork ribs, we should first take into consideration the several different types of cuts that are all lumped into the general category of pork ribs. There are back ribs, country style ribs, button ribs, and spare ribs among others. Although the different cuts are taken from different sections of the animal and there is some variety in how they are cooked, most of the good recipes will work equally as well for any of the different cuts. The choice is usually made on personal taste and what is available.
Many people prefer beef ribs to pork ribs for use in their recipes. In many cases, the recipes for either are interchangeable. Again this is a matter for personal taste and each side is going to have its adherents. In the middle are the people who just enjoy good ribs regardless of the origin. The most common recipes for cooking ribs call for barbeque and slow smoking. Some people think the longer and slower they are cooked, the better the taste.
We have different methods in preparing pork ribs; each method depends on the dish we want to serve in the dining table. Pork barbecue, for example, is tricky. But once you get around to what you need to do to bring out the flavorful taste and aroma for this dish, then the rest will follow easily. Actually, the first step in preparing pork ribs for barbeque is to let them come up to room temperature. Then, remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers.
Then, of course, there’s the marinade. Marinating is another of those preference things. Many people recommend marinating the ribs overnight in your favorite marinate before cooking. There are literally thousands of recipes for marinates if you do not have a favorite. Garlic, onion, Worcestershire sauce, and even Tabasco sauce are used in different combinations. One good recommendation is to coat the meat with yellow mustard just before putting on the grill and after any other seasonings has been applied. This tends to create a very tasty crust that seems to seal in the seasonings.
Alonzo Bolton is a food and nutrition researcher for http://dietrecipe.org/. He writes and researches actively on Diet Recipe and shares his knowledge at http://dietrecipe.org/ where he works as a staff writer.
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