Ella Walter
While some people believe that pork ribs should be left to the pitmasters and not cooked in a frying pan, it is indeed possible to pan-fry pork shoulder ribs. However, pork rib meat is naturally tough and full of connective tissue, so it's typically cooked slowly at a low temperature to break down the tissue. If you simply fry pork ribs, they may be too tough to eat. Nevertheless, with proper preparation, you can achieve delicious results.
| Characteristics | Values |
|---|---|
| Possibility of pan-frying pork shoulder ribs | Yes |
| Recommended method | Slow cooking |
| Alternative methods | Deep frying, grilling, smoking, oven-baking |
| Preparation | Removal of membrane, marination, seasoning |
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What You'll Learn
Pan-fried pork ribs can be tough to eat
While it is possible to pan-fry pork shoulder ribs, the meat can turn out to be tough to eat. Pork rib meat is full of connective tissue, and typically, it is cooked slowly at a low temperature to break down this tissue. If you simply fry the ribs, you will likely end up with a nice crispy exterior, but the meat will be tough and chewy.
To avoid this issue, you can braise the ribs after frying them. Braising involves cooking the meat in liquid at a low temperature for a long period, which helps to tenderize the meat. You can also try removing the thin membrane from the underside of the slab of ribs before cooking. This membrane is chewy and removing it will make the ribs more tender.
Additionally, marinating the ribs before cooking can help to improve their texture and juiciness. A simple marinade can be made by combining vinegar, water, and a sprinkle of kosher salt. You can also add aromatic herbs like rosemary, spices like black pepper, or liquids like soy sauce or citrus juice to enhance the flavour.
If you do choose to pan-fry your pork shoulder ribs, it is recommended to use a non-stick deep skillet and heat oil on medium-high heat. Fry the ribs until they are caramelized and golden brown on all sides. Then, add aromatics like shallots, lemongrass, and garlic to the skillet and sauté for a few seconds to enhance the flavour.
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Removing the membrane makes ribs more tender
While it is possible to pan-fry pork shoulder ribs, the meat is inherently tough and full of connective tissue. If you were to simply fry pork ribs, they would be too tough to eat. Therefore, removing the membrane is important to make the ribs more tender.
The membrane is a thick, silvery skin on the back of the ribs that can make them tough. Removing this layer allows you to season the meat and helps the ribs stay tender. It can be quite slippery, so using a paper towel can help you grip it better. Once you have a good grip on the membrane, it should come off easily in one large sheet.
However, some people prefer to leave the membrane on for extra texture. Leaving the membrane on can make the ribs chewier, and some people enjoy being able to pull it off the bone. Removing the membrane is not mandatory, but it can make the ribs more tender and easier to season.
If you choose to remove the membrane, you can use a sharp knife to get beneath it and loosen it before peeling it away. Then, you can follow a recipe for pan-fried pork ribs, such as the one for lemongrass pork ribs, which involves frying the ribs in a skillet with oil until they are golden brown.
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Marinating pork ribs increases flavour and juiciness
While pan-frying pork shoulder ribs is possible, the meat is inherently tough and full of connective tissue. To make it more palatable, it is recommended to slow cook or braise the ribs, which can be done in a crockpot or oven.
Marinating pork ribs is an excellent way to increase flavour and juiciness. A simple marinade can be made with common ingredients such as oil, soy sauce, ketchup, and black pepper. For a more complex flavour profile, you can add ingredients like apple juice, balsamic vinegar, honey, BBQ sauce, mustard, brown sugar, and garlic.
The length of time ribs are left to marinate can vary depending on your preference and time constraints. For a quick marinade, 30-60 minutes will suffice, but for maximum flavour and juiciness, it is recommended to let the ribs sit overnight in the fridge. Marinating for longer than 12-18 hours will deepen the flavour, but not significantly.
After removing the ribs from the marinade, let them come to room temperature before cooking them in your desired method, whether that be grilling, smoking, baking, or pan-frying.
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Braising ribs in a pan is possible
To braise ribs in a pan, you will need a large, non-stick, deep skillet with a lid. First, heat some oil in the skillet over medium-high heat. Then, pan-fry the ribs until they are golden brown on all sides. Next, clear a space in the center of the skillet and add aromatics such as shallots, minced lemongrass, and garlic. Sauté these ingredients for about 10 seconds. Now, it's time to add the liquid for braising. Pour in a mixture of brown sugar, fish sauce, and water, and toss the ribs in this mixture. Finally, partially cover the skillet with the lid to prevent the liquid from boiling over, and let the ribs braise until they are tender.
Some recipes suggest removing the thin membrane from the slab of pork ribs before cooking, as this can make the ribs more tender and easier to eat. To do this, simply pull off the membrane from underneath the slab. You may need to use a paper towel, as the membrane can be slippery. Once the membrane is removed, use a sharp knife to cut between the bones to separate the ribs into individual pieces.
While it is possible to braise ribs in a pan, some people prefer to use other cooking methods such as grilling, smoking, or deep frying. Deep frying, in particular, can produce interesting and unique results. However, if you don't have access to a grill, smoker, or deep fryer, braising ribs in a pan is a viable option that can yield delicious results.
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Deep-fried pork ribs are great finger food
While some people say that pork ribs cannot be cooked in a frying pan, there are several recipes that prove otherwise. However, it is important to note that pork rib meat is inherently tough and full of connective tissue. If you simply fry the ribs, they will have a nice crispy exterior but will be very tough to eat. This is why pork ribs are usually cooked slowly over a low heat to break down the connective tissue.
If you are looking to deep-fry pork shoulder ribs, it is recommended that you slow cook them instead, as they will be quite tough. However, if you are set on frying them, you can cut the bones out and fry them, or pound them down a bit first.
To prepare deep-fried pork ribs, you can marinate them in a combination of vinegar, water, and kosher salt, along with herbs, spices, and liquids like soy sauce or citrus juice. You can then dredge the ribs in a mixture of flour, baking powder, cornstarch, and seasonings, before frying them in oil heated to 350 degrees Fahrenheit.
For a unique flavor, you can try making lazy lemongrass pork ribs. This recipe involves frying the ribs in a skillet with a bit of oil until they are golden brown. You then add aromatics like shallots, lemongrass, and garlic, before seasoning with brown sugar and fish sauce.
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Frequently asked questions
Yes, but it is recommended that you slow cook them as they can be quite tough.
Remove the thin membrane from the slab of ribs to make the meat more tender. Cut the ribs into individual sections with a bone at the centre of each slice. This helps the meat cook evenly.
Heat oil in a non-stick deep skillet on medium-high. Fry the ribs until caramelised and golden brown on all sides. Add aromatics like shallots, lemongrass, and garlic to the centre of the skillet and sauté for 10 seconds. Add seasonings like brown sugar, fish sauce, and water, and toss the ribs in the mixture.
Marinate the ribs in a mix of vinegar and water for a few hours before cooking. You can also add herbs and spices like rosemary, black pepper, soy sauce, or citrus juice to the marinade. Cut the ribs into smaller pieces to ensure even cooking.
