Marianne Martinez
Cooking ribs can be a tricky affair, especially when it comes to achieving that perfect caramelized crust and juicy inside. While some recipes call for baking ribs in the oven, others recommend grilling or even deep frying them. But what if you want to finish off your cooked ribs in a frying pan to add that extra caramelized touch? Well, it seems that you can!
Many recipes suggest transferring your cooked ribs to a grill or oven to achieve that coveted caramelization. However, one source mentions browning the ribs in a pan after they've been cooked in the oven. This indicates that it is indeed possible to use a frying pan to caramelize your cooked ribs.
So, if you're looking to add a little extra color and flavor to your ribs, whipping out that frying pan could be a great option! Just be careful, as the high heat can easily burn your ribs if you're not attentive.
| Characteristics | Values |
|---|---|
| Can I put cooked ribs in a frying pan to caramelize? | Yes |
| Type of pan | Non-stick skillet or deep skillet |
| Temperature | Medium-high |
| Oil | Yes, use a bit of oil |
| Aromatics | Shallots, lemongrass, garlic |
| Seasoning | Brown sugar, fish sauce, cayenne, paprika, Chinese five spice, pepper |
| Water | Yes, add a bit of water |
| Lid | Partially cover with a lid off-center |
| Cooking time | 25 minutes or until tender |
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What You'll Learn
Caramelising BBQ sauce on ribs
If you are cooking your ribs in the oven, you can still achieve a caramelised BBQ sauce. One method is to cook the ribs first, and then add the sauce. You can do this by covering the ribs in foil and baking them at 250°F for 3-3.5 hours. Then, you can cut the ribs into serving portions, and brush the BBQ sauce onto the meat. Finally, grill the ribs at a high temperature for 5 minutes or so, until the sauce caramelises.
Alternatively, you can cook the ribs in the oven with the sauce already on them. Bake the ribs at 225°F for 2-2.5 hours, and then cover them in BBQ sauce. After this, increase the temperature to 450°F and cook for a few minutes until the sauce is caramelised.
If you want to cook your ribs on a stovetop, you can achieve a caramelised sauce by pan-frying. Heat oil in a non-stick skillet on medium-high heat, and then pan-fry the ribs until they are golden brown. You can then add aromatics like shallots, garlic, and lemongrass, and braise with brown sugar, fish sauce, and water. Reduce the heat and simmer until the ribs are tender and the sauce has reduced to a glaze.
You can also achieve a caramelised sauce by making a sticky sauce with caramelised sugar. Melt sugar in a pot over medium heat until it turns a dark amber colour. Then, add garlic, dijon mustard, and other ingredients like hoisin sauce, soy sauce, and lime juice. Simmer the sauce, and then pour it over the ribs. Cover the ribs with foil and bake in the oven for 3.5 hours, basting the ribs halfway through.
These methods will give you tender, juicy ribs with a delicious caramelised BBQ sauce.
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Cooking ribs in the oven
Preparation:
Firstly, remove the thin membrane from the back of the rib rack. This membrane can become tough when cooked. Gently slide a knife under the membrane, then use your fingers or a kitchen towel to pull it away from the bones. Seasoning the ribs a day ahead can enhance their flavour. You can use a dry rub, such as salt, pepper, paprika, cayenne, Chinese five spice, or your favourite BBQ spice rub. You can also add liquid smoke to your mustard for a mild, natural smoky flavour.
Cooking the ribs:
Preheat your oven to a temperature between 225°F and 300°F. Place the ribs on a wire rack over a baking sheet, with the meaty side facing up. This allows the heat to circulate and cook the ribs evenly. Tent the ribs with foil to retain moisture and place them in the oven.
Cooking time can vary, but generally, ribs should be cooked for around 2 to 3 hours at 250°F. Check on the ribs regularly to ensure they don't dry out or overcook. If the ribs start to look dry, baste them with a sauce of your choice or a mix of water and sauce.
Finishing touches:
Once the ribs are tender and a knife slides easily into the meat, it's time to finish them off. Remove the ribs from the oven and increase the oven temperature to broil or around 450°F. Unwrap the ribs from the foil and place them back on the wire rack. Brush the ribs with BBQ sauce or a sauce of your choice, and return them to the oven for a few minutes until the sauce is caramelized and the ribs are slightly charred.
And there you have it! Juicy, tender oven-baked ribs with a mouth-watering caramelized crust. Don't forget to let the ribs rest for a few minutes before cutting and serving them. Enjoy!
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Removing the membrane
Firstly, slide a knife or a spoon under the membrane to loosen it from the bones. If using a knife, be careful not to puncture the membrane. If the membrane is slippery, use a kitchen towel or napkin to help grip and pull it away from the bones.
Once you have loosened one end of the membrane, use your fingers to grip and peel it away from the bones. If it is still slippery, use a towel or napkin to help you grip and pull it off.
It is best to remove the membrane before seasoning and cooking the ribs. Some butchers may remove it for you, but if not, this process can be tricky but can be made easier with the use of a spoon or knife to loosen it and a napkin to grip it.
Once the membrane is removed, you can generously season both sides of the ribs with salt and pepper, or your preferred seasoning, before wrapping them tightly in aluminum foil and placing them in the oven to cook.
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Broiling ribs
To broil ribs, first cook the ribs using your preferred method—such as boiling, slow cooking, or braising—and your chosen seasonings. If you're slow cooking, aim for around 10 hours at 180-250 degrees Fahrenheit. If you're boiling, simmer the ribs until they're tender. Then, separate the ribs and place them in a baking dish.
Next, make your sauce. You can use a store-bought BBQ sauce, or make your own by simmering ingredients like olive oil, green onions, sugar, garlic, Dijon mustard, hoisin sauce, soy sauce, and spices.
Now it's time to broil! Before placing the ribs under the broiler, brush them generously with your sauce. Broil the ribs for 15-20 minutes, flipping them over about halfway through. Keep a close eye on the ribs as they cook, as broilers can vary in intensity, and you don't want your ribs to burn.
You'll know the ribs are done when they're brown and crispy with a sticky glaze. For extra caramelization, you can finish the ribs with a blowtorch to achieve that perfect, mouth-watering look.
And that's it! You've now got juicy, tender, finger-licking good broiled ribs to enjoy.
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Baking ribs in foil
Preparation
Firstly, prepare the ribs by removing any silver skin or membrane from the back of the ribs. You can use a paring knife to lift the membrane and then pull it away. You should also trim any excess fat from the ribs.
Seasoning
Next, season the ribs generously on both sides. You can use a dry rub, such as salt and pepper, or a wet rub with ingredients like mustard, vinegar, or Worcestershire sauce. You can also add a cup of liquid, such as wine, to the ribs before wrapping them in foil.
Cooking
Preheat the oven to between 250-400°F (121-204°C). Place the ribs on a large piece of foil, meat-side down, and wrap them tightly. Bake for 2-3 hours, depending on the desired level of doneness. For fall-off-the-bone ribs, cook until the internal temperature reaches 190-200°F (88-93°C).
Finishing
Once the ribs are cooked, remove them from the oven and carefully open the foil packet, being careful of the hot steam. If desired, you can finish the ribs by unwrapping them and placing them under the broiler or grill for a few minutes to caramelize the sauce and give them a crispy exterior.
Serving
Let the ribs rest for a few minutes before cutting them into serving portions. Sauce them again before serving to ensure a great coverage of sauce and a depth of flavor.
Storage
Any leftover ribs can be stored in an airtight container in the fridge for up to 5 days. They can be reheated in the oven, wrapped in foil, and baked at 300°F (149°C) for about 20 minutes.
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Frequently asked questions
Yes, you can put cooked ribs in a frying pan to caramelize. However, it is recommended that you use an oven to caramelize the BBQ sauce as it can burn easily due to the high sugar content.
Set your oven to a high temperature when caramelizing cooked ribs. Broiling the ribs at a high temperature will cause the sauce to thicken and become sticky.
Leave the ribs in the oven for 30-60 minutes, depending on how thick you want the sauce to be. Keep a close eye on them to ensure the sauce does not burn.
