How to Cook Pork Ribs

Are you craving that restaurant-style, fall off the bone, melt in your mouth rack of ribs? First choose which way you want to season them - with a dry rub or a sauce - then bake them in the oven low and slow. Finish them under the broiler or on the grill for a delicious crust. Read on to learn how to make mouth-wateringly delicious ribs.

Method 1

Method 1 of 3:

Getting the Ribs Ready to Cook

Ribs come with a whitish membrane, usually located on the underside of the cage, that can get hard and chewy if you leave it on. It's easy to pull off; just place your fingers underneath and tug it off. Use a knife if you need help getting it loose.
2
Decide how to season your ribs. You can start with a simple seasoning of salt and pepper and add sauce later, or use a dry spice mix that you rub over the ribs to season them overnight before cooking. Either method produces delicious, flavorful ribs, so it's completely up to you.
- If you want to use a dry rub mix, you'll have to plan ahead a bit because the rub needs to seep into the meat overnight. Wrap the rubbed meat in aluminum foil and place it in the refrigerator the night before you want to cook the ribs.^{[1]XResearch source}
- Here's a simple dry rub mix that will result in spicy, flavorful meat. Just blend the spices together and rub them on the rack:
  - 2 Tablespoons salt
  - 1 Tablespoon chili powder
  - 1 teaspoon black pepper
  - 1/2 teaspoon cayenne pepper
  - 1/2 teaspoon smoked paprika
  - 1/2 teaspoon dried thyme
  - 1/2 teaspoon garlic powder
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Method 2

Method 2 of 3:

Baking the Ribs

2
Prepare the cooking pan. When you're ready to cook the ribs, get the pan ready. Choose a large pan with 2-inch sides that can comfortably hold all of the ribs in a single layer. Stacking the ribs will result in unevenly cooked meat. Cover the pan in a sheet of aluminum foil with the ends hanging off the short sides.
- It's important to make sure the pan you use is deep. Ribs produce a lot of juices, and you don't want them to run out of the pan.
- You can use a glass or metal pan.
This will keep the meat moist as it cooks and prevent the bottom of the meat from burning. Pour it directly over the aluminum foil.
The arch of the ribs should face up, and the bones should be against the foil. Make sure the ribs aren't overlapping.
First bend in the ends of the first sheet of foil, then add a second sheet to form a tent. Scrunch the foil around the handles of the pan to keep it in place. Make sure there are no holes.
Keep the ribs covered during this first hour. The ribs are ready for finishing when the meat falls easily from the bone when it is poked with a fork.
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Method 3

Method 3 of 3:

Finishing the Ribs

1
Prepare barbecue sauce if you're using it. You can use store-bought sauce or make your own. You'll add it in the final stages of cooking the ribs, but you can start making it while they're still in the oven. If you want to make your own, follow these steps:
- Sauté 1/4 cup diced onion in a saucepan with a little oil.
- Add 1/2 cup ketchup, 1 tablespoon (14.8 ml) olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon (14.8 ml) hot sauce, 2 tablespoons (29.6 ml) brown sugar, and salt and pepper.
- Simmering homemade barbecue sauce lets the flavors develop more. Simmer the mixture for 15 minutes to 1/2 hour, stirring occasionally.
To give the ribs a crispy exterior, it's necessary to finish them without the foil.
The method you use to finish your ribs is up to you. Both the broiler and grill methods will result in tender, crispy ribs that fall apart when you bite into them.
You can pour it directly over them in the pan.^{[2]XResearch source}
If you're broiling them, just put the pan back in the oven, uncovered. To grill them, place the rack on the grill and cook it until crispy on both sides.
Give your guests a few ribs each and serve them with extra barbecue sauce, if desired.
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Question
What about cooking them in a skillet?
Community Answer
You may cook pork ribs in a skillet. It may take long, but be sure to watch that you don't burn them.
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Can ribs be boiled before grilling?
Community Answer
You could boil them, but it would remove flavor and leave them overly tender.
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Can I freeze pork ribs before grilling?
Hudda Rudda
Community Answer
Sure, no problem. But they are best if you use them within 3 months of freezing and ensure they are fully thawed and at room temperature before you cook them.
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Tips

Throw them on the grill for 5 minutes once they are done.
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Open it up about 15 minutes before they are done and add your sauce at this time. It will cook the sauce in the meat a little bit.
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