Most people like good BBQ ribs. Everyone has their favorite place to get it. But sometimes it makes it in the house it can be frustrated! It’s all because some are a little known (by the public) and the secrets are widely used (by restaurants). Today I will reveal some of them to you.
First, you must understand the make-up of ribs; Not everything can be eaten! There are muscles, connective tissue, and membranes (except previously removed by Butcher). The meat will cook, the connective tissue can be damaged, but the membrane will never cook. In fact, it turns to rubber or plastic like consistency.
So your first step is to remove the membrane. Turn the reverse ribs so that the tip of the bone sticks. They will be bigger at one end or another, starting from the small end. Take the butter knife and place it under the membrane in the second rib from the tip. You will find a membrane by attaching a knife just below the top layer between the bones. Extend the knife to the end, the membrane strip until you can reach it and pull the long ribs.
Next is the cooking technique. The trick with ribs is that the tissue of the tie will be cooked, but at temperatures that will dry the meat and make it not confusing. There is a way to overcome it but the idea is the ribs will lose moisture if you cook it to the heat. So we bring it up, or variations in principle. Brazing only means cooking in the liquid, allowing us to reach a higher cooking temperature without worrying about losing moisture.
You can always boil the ribs, but it doesn’t add to the taste of the party. My recommendation is to cover meat in spices and spices and wrap in aluminum foil. Someone might have told you to add liquid to this package, but you don’t need it. Juice from cooking will add enough liquid, and it will mix with herbs for braise in its own fat, and the fat is the same as the taste!
You can wrap up to 5 or 6 rack racks stacked with each other in foil. Place it on a baking sheet in an oven or BBQ and bake around 400 degrees for one hour. Complete the grill for the crisp texture and add your sauce if you want it.
