How long should I boil ribs for if i want them nice and tender?!
How long should I boil ribs for if i want them nice and tender?
I will put them in the oven for 1 hr at 350 with sauce after boiling. i want the tenderness to come from the boiling.
does this make sense? if so, how long should i boil them for?
Thanks!
3 weeks ago
thanks all! ya, i have heard boiling them kills the flavour.
how long to boil before the meat tenderizes? someone mentioned 1 hr, but i have read up to 3hrs!
3 weeks ago
thanks for the great replies.
i have been boiling them for about 45min, but i will take them out now, sounds like it's better not to boil.
so now 200F? 350? times?
thanks everyone!
3 weeks ago
i'll try to cook them in the oven for 2hrs at 200 and see what happens.
if the meat starts to fall off the bone it's done? since i have been boiling for about 45min, do i need to worry about undercooking it? i have just never done this before, but the advice so far is excellent!
i'm sure see-balling the thickness, etc will come with experience..
Answers:
3 weeks ago
thanks all! ya, i have heard boiling them kills the flavour.
how long to boil before the meat tenderizes? someone mentioned 1 hr, but i have read up to 3hrs!
3 weeks ago
thanks for the great replies.
i have been boiling them for about 45min, but i will take them out now, sounds like it's better not to boil.
so now 200F? 350? times?
thanks everyone!
3 weeks ago
i'll try to cook them in the oven for 2hrs at 200 and see what happens.
if the meat starts to fall off the bone it's done? since i have been boiling for about 45min, do i need to worry about undercooking it? i have just never done this before, but the advice so far is excellent!
i'm sure see-balling the thickness, etc will come with experience..
OMG... Don't boil them. Tenderness comes from cooking at low heat for a long period. If you can't cook outdoors, then put them in a pan (perferably with a rack) and cover tightly with aluminum foil. You can put a little water (i like beer) in bottom to keep them from drying out. Oven temp no more than 200 deg F. Cooking time will vary depending on type of rib. I take them from the oven and cut the ribs individually, dip in a BBQ sauce and throw on grill to get the sauce nice an carmelized and cooked onto the rib.
Ed note:
Some folks like the meat falling off the bone. For me, ideal is meat that is just barely attached to the bone. I can't give you absolutes on cook time because it is different from beef ribs, pork spare ribs, baby back, etc. Just remember that the once the bone gets hot, it will continue to cook for a bit after removing from the oven. I actually like to cook them in the oven with a little pink remaining and then let the BBQ grill do the rest of the work. I really like this method because when my son's footbal team comes over, I can basically have the ribs cooked ahead of time and then all I have to do is coat them with BBQ sauce and throw them on the grill for a few minutes. Over the years I have fed a lot of ribs to a bunch of hungry lineman. Hope it works fo you.
Source(s):
Years of experience cooking and eating. Worked in Prime Rib, Steak, and Rib restaurant for years.
It does make allot of sense however they loose allot of flavor I recommened making a dry rub and then putting it in a aluminum foil bag and bake for 1 and 1/2 hours on 350 and then put on the grill for 30 minutes with bbq sauce and flipping once
You can place them in a deep pot with onions, water to cover them and maybe a green pepper. Add salt and black pepper let them boil until the meat starts to separate from the bone and a fork can easily go through the meat, then you can drain them place them in a roasting pan with your sauce and let the sauce bake onto the ribs.
Yes, that makes sense. You may boil them in a medium boil for 1 half hour.
That's about what I've been doing for years. You also can dip them in BBQ sauce after baking them in the oven.
Warm the sauce first.
Serve them all drippy and wet with the sauce.
I generally boil mine til I can grab a bone and it turns easily within the meat. The lenght of time depends on the thickness of the ribs, how fatty they are and how tender you want them. My family likes them "fall off the bone" tender
Don't boil the meat-it will lose tons of flavor. Dry rub them and seal them in aluminium foil for 4-6 hours at 200 degrees. Then if you desire, put on a very hot grill and sauce 'em up just til the sauce is caramelized.
DO NOT BOIL RIBS! you destroy the flavor and texture of the ribs.
to cook ribs use dry heat. either an oven or a grill will work.