Delicious and easy! Recommended recipes for spare ribs
last update date 2023-09-19 | release date 2019-07-10
The one meat that represents “Bone-in” are no other than spare ribs. So, what are these famous ribs? Spare ribs are exactly that, visible bones with the meat still attached for easy finger-licking eating. Beef, pork, and even lamb all have spare ribs as an option. When spareribs are placed on the dining table, you know a feast is about to go down. With a few tricks, you can learn to master ribs yourself.
We’d like to introduce a few points and basic recipes to give you the edge on your spare ribs.
4 Points of Preparation to Make Delicious Spare Ribs.
For those thinking to broil or stew their spare ribs, pay close attention! Missing a few preparation tips may cause unwanted results like dry or tough meat. Here are our 4 points of preparation to making soft, delicious spare ribs.
１．Cutting the Tendon
Spare ribs have a lot of tendons here and there. These tendons are the main cause of the meat shrinking when cooked, or it being a bit difficult to chew. Before you fire up your spare ribs, take some time to prepare them a bit by cutting the white membrane from the rest of the meat with a kitchen knife.
２．Flavor
The larger the meat, the harder it is to get the flavor locked in. Because spare ribs are relatively thick, take time to prepare and dash seasonings beforehand. Once you’ve cut the tendons, it gets easier to lock the flavor within the meat.
３．Cook the Surface of the Meat Before Cooking Together
Just like curry or a stew, you first want to cook the surface of the meat. Once you’ve got the outside a little crispy, when placed in broth, the flavor will not dissipate. Also, from cooking, you’ll get a deeper flavor that’ll stand out instead of drying out.
You’ll notice a bit of fat will start to appear as you cook the meat. Removing these with kitchen paper etc. can make your ribs even healthier.
４．Patience is a Virtue!
Do you know how to get that soft juicy texture? The best way is to simmer with low heat. Only through long slow cooking can you break up the meat fibers to achieve this effect. This can take up to 1-2 hours, but its worth it! Your taste buds will thank you.
Also, if you were to use a pressure cooker, you could cut down on the cooking time. A pressure cooker forces the meat fibers to break down with pressure and heat. If you're strapped for time, using a pressure cooker is an easy option, however, for the best tasting results, scorching and simmering on low heat will yield richer flavors.
First, Learn the Basics. Simple Sparerib Recipes
Keeping the above 4 points in mind, let’s try to make some good ribs.
Spareribs in Red Wine (3-4 People)
- ＜Ingredients＞
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Spareribs 400g (7-8)
2 Onions
7 Tablespoons of Ketchup
1/2 Teaspoon of Salt
Black Pepper
1 Tablespoon of Olive Oil
※400ml Red Wine
※200ml Water
※2 Bay Leaves
- ＜How to Make!＞
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1. Begin preparing by removing the tendons and seasoning. Lay them on a cutting board, poke a few holes in the meat with the fork and add salt and pepper. Remember this allows for the seasonings to penetrate the inside of the meat. Let them rest for 30 minutes.
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2. Cut the onion in half and slice into 5mm slices.
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3. Pour the olive oil into a pot and warm with medium heat. Heat the surface of the ribs and wipe away oil with paper.
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4. Toss in your sliced onions and cook until they take on a bit of color. Once they do, add the ※ ingredients.
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5. As the scum from the meat begins to appear, remove it with a ladle, lower the heat and cover the pot with a lid.
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6. Poke the spare ribs to test for softness with chopsticks. If the chopsticks can go through, add your ketchup and boil well for 30 more minutes. Best served with Mashed potatoes.
Other Simple Spareribs Recipes
Just like before and just by learning the basics, you can really bring out the flavors. The only difference from the recipe above are the seasonings and ingredients. You can have fun with many other ways to prepare spareribs with the same basic steps from before. We’d like to introduce 3.
Sparerib Marmalade (3-4 People)
- ＜Ingredients＞
-
Spareribs 400g (7-8)
1 Clove of Garlic
1/2 Teaspoon of Salt
1 Tablespoon of Olive Oil
※130g of Marmalade
※100ml Water
※50ml Soy Sauce
※50ml Sake
- ＜Recipe＞
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1. 1. Begin preparing by removing the tendons and seasoning. Lay them on a cutting board, poke a few holes in the meat with the fork and add salt and pepper. Remember this allows for the seasonings to penetrate the inside of the meat. Let them rest for 30 minutes.
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2. Pour the olive oil into a pot and warm with medium heat. Heat the surface of the ribs and wipe away oil with paper.
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3. Add your garlic and just as it begins to take color, toss in your ※ ingredients.
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4. On high heat, as the scum from the meat begins to appear, remove it with a ladle, lower the heat and cover the lid for another 30 minutes to an hour.
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5. Poke the spare ribs to test for softness with chopsticks. If the chopsticks can go through, you’re done.
Chinese Style Stewed Spareribs
Replace the ※ ingredients from the marmalade recipe with 200ml of water, 1 teaspoon of Chinese Granule Seasoning, 2 tablespoons of Shaoxing Ju Liquor, and 2 tablespoons of Soy sauce. You can also throw in garlic and grated ginger. Last, mix water and 2 table spoons of potato starch and add it to the list of ingredients. Following the same instructors, this should make your rib solution a bit thicker. Plate with Bok Choy or boiled eggs for an “instagrammable” dish.
Sparerib Pot-ae-feu
Replace the ※ ingredients from the marmalade recipe with 2 solid pieces of consommé, 1/2 teaspoon of salt, and 800ml of water. Lose the garlic and cook with your favorite vegetables. As it boils, add more water to adjust the taste of the broth. Adding parsley or basil can also give it a mouth-watering aroma.
Remember Patience. Cook Slowly for a High Reward.
Making ribs yourself can seem like a big hurdle, but with a bit of patience and practice, you’ll come to find out the hardest part is just waiting for it to cook. Try these recipes for a special event, or to impress your family. Just don’t forget to invite The Meat Guy.
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