Marianne Martinez
Cooking pork ribs in a pan is a great option when you don't have access to an oven or barbecue, or when you're looking for a quick and easy way to prepare this delicious dish. Pan-frying pork ribs can result in a juicy, tender, and flavourful meal with a nice brown crust. The process involves preparing the ribs by removing the membrane, cutting them into individual pieces, seasoning, and then frying them in a skillet or pot with oil. You can also add aromatics like garlic, onions, and herbs to enhance the flavour. The ribs are then braised or simmered in a sauce until tender, resulting in a tasty glaze that can be enjoyed as an appetizer or paired with sides.
| Characteristics | Values |
|---|---|
| Pan Type | Non-stick, cast iron, oven-safe |
| Temperature | Medium-high heat |
| Oil | Olive oil, vegetable oil |
| Ribs | Boneless, bone-in, baby back ribs |
| Seasoning | Salt, pepper, garlic powder, soy sauce, rosemary, oregano, bay leaves, brown sugar, fish sauce, lime juice |
| Cooking Time | 2-3 minutes per side, 25 minutes covered, 15-20 minutes uncovered |
| Serving Suggestions | Rice, salad, crusty bread, mashed potatoes/fries |
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What You'll Learn
How to prepare pork ribs for pan-cooking
Firstly, decide whether you want to cook your pork ribs with or without the bone. Boneless ribs are easier to cook evenly and will take less time, but some prefer the flavour and experience of bone-in ribs.
If you opt for bone-in ribs, you can either cook them as a whole rack or cut them into individual ribs. To separate the ribs, use a sharp knife to cut in between the bones.
Next, remove the thin membrane from underneath the slab of pork ribs. This can be done by grabbing a piece of the membrane from the edge and pulling it off. Removing the membrane will make the meat more tender and remove the chewy part of the rib.
After this, you can season your ribs. You can use a dry rub, such as salt, pepper, garlic powder, or a combination of your favourite herbs and spices. Alternatively, you can boil the ribs with seasonings like soy sauce, parsley, garlic, lime juice, rosemary, oregano, and bay leaves. This will ensure the meat is juicy and full of flavour.
Finally, heat your pan to a medium-high heat and add oil. Place the ribs in the pan and sear for 2-3 minutes on each side, until browned. If you are cooking a whole rack of ribs, you may need to cut them into smaller pieces to fit in the pan.
Now your pork ribs are prepared and ready for pan-cooking!
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The best pan to cook pork ribs in
Cooking pork ribs in a pan is a convenient option for those without access to a grill or who simply prefer to cook indoors. It is also a great way to achieve mouthwatering, fall-off-the-bone ribs with incredible flavour and tenderness.
When it comes to choosing the best pan to cook pork ribs in, a non-stick skillet or a large non-stick deep skillet is recommended. This is because a non-stick pan will save you a lot of headaches as the sauce won't burn and stick to the pan. A cast-iron pot is also a good option for stove-top pork ribs.
When preparing to cook pork ribs in a pan, it is important to first remove the thin membrane from the back of the slab of ribs. This can be done by grabbing a piece of the membrane from the edge and pulling it off. Removing this membrane will get rid of the chewy part of the rib and make it more tender. After removing the membrane, use a sharp knife to cut between the bones to separate the ribs into individual pieces.
Once the ribs are prepared, heat some oil in the pan on medium-high heat. Then, pan-fry the ribs until they are caramelized and golden brown on all sides. It is important to be patient during this process to achieve tender and flavourful ribs.
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Cooking times and temperatures for pan-cooked pork ribs
There are several ways to cook pork ribs in a pan, and the cooking times and temperatures vary depending on the method and the desired result. Here is a step-by-step guide to help you achieve perfect pan-cooked pork ribs:
Boiling and Simmering:
- Place the ribs in a large pot and add water until it covers the ribs. Alternatively, you can add just enough water to reach about half the height of the ribs.
- Add your choice of seasonings and aromatics such as soy sauce, garlic, lime juice, rosemary, oregano, and bay leaves.
- Bring the water to a boil, then reduce the heat and simmer uncovered until the water evaporates. This can take about 25 minutes.
- Remove the bay leaves and continue cooking until the ribs are browned, turning them occasionally.
Pan-Frying:
- Start by removing the thin membrane from the underside of the slab of ribs. This step is optional but helps make the ribs more tender by removing the chewy membrane.
- Cut the ribs into individual pieces or long strips by slicing between the bones with a sharp knife.
- Heat oil in a large non-stick skillet over medium-high heat.
- Pan-fry the ribs until they are caramelized and golden brown on all sides.
- Create a space in the centre of the skillet and add aromatics such as minced shallots, lemongrass, and garlic. Sauté for about 10 seconds to release their aroma.
- Add your choice of seasonings, such as brown sugar and fish sauce, and a splash of water. Toss the ribs in this mixture.
- Reduce the heat to a low simmer and cook for about 25 minutes, or until the ribs are tender.
Stove-Top BBQ Ribs:
- Heat oil in a pot or skillet, preferably cast iron, over medium-high heat.
- Pat the ribs dry with paper towels and season with salt and pepper.
- Place the ribs in a single layer in the hot oil and cook for 2 to 3 minutes on each side without moving them, until they are browned.
- Remove the browned ribs onto a shallow plate and repeat with the remaining ribs, adding more oil if needed.
- Drain the excess oil from the pot, leaving about 1 tablespoon.
- Add aromatics such as onion, garlic, and ginger to the pot. Cook until the onion softens, about 5 minutes.
- Stir in your choice of seasonings and sauces, such as ketchup, honey, soy sauce, Worcestershire sauce, dried herbs, and a splash of water.
- Scrape up any browned bits stuck to the pot and add the ribs back into the pot, along with any juices that have accumulated on the plate.
- Add water until it reaches the top of the ribs, but it doesn't need to cover them completely.
- Bring the water to a boil, then reduce the heat to a simmer.
- Cover the pot partially with a lid and cook for about 30 minutes, flipping the ribs every 10 minutes.
- Remove the lid, increase the heat, and continue cooking until the sauce thickens, stirring frequently to prevent burning.
Cooking Tips:
- For tender ribs, it is recommended to cook them "low and slow." This means using lower temperatures and allowing more time for cooking.
- The ideal cooking temperature and time depend on the type of ribs you are using. Baby back ribs, for example, should be cooked at lower temperatures (around 300-325°F) for about 1 hour. Larger, fattier ribs may require higher temperatures and longer cooking times.
- To check if your ribs are done, use an instant-read thermometer to check the internal temperature of the meat. It should read around 200°F. Alternatively, insert a toothpick into the meat between two bones; if it slides in and out easily, the ribs are tender.
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What to serve with pan-cooked pork ribs
Pan-cooked pork ribs can be served with a variety of side dishes, depending on your preference. Here are some ideas:
Rice
Rice is a great option to soak up the juices and sauces from the ribs. You can serve steamed rice for a simple and classic pairing, or get creative with flavoured rice dishes such as Vietnamese rice vermicelli noodle bowls.
Salad
A fresh, crisp salad can complement the richness of the ribs. Try a traditional green salad with leaves and herbs, or go for something more substantial like a potato salad, macaroni salad, or a tomato, corn and avocado salad.
Bread
Crusty bread is perfect for mopping up any leftover sauce on your plate. It adds texture and can be used to create delicious rib sandwiches.
Potatoes
Mashed potatoes or fries are a hearty and comforting option to serve alongside pork ribs. For an extra special touch, you could try loaded potato skins with cheese, bacon, and spring onions.
Vegetables
Grilled or buttered corn on the cob is a popular choice to accompany ribs. You could also try roasted vegetables such as carrots, parsnips, or butternut squash.
Fruit
Lime wedges can add a zesty freshness to your meal, and are a great way to cut through the richness of the ribs.
Remember, you can mix and match these suggestions to create a delicious spread to go with your pan-cooked pork ribs!
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How to remove the membrane from pork ribs
Yes, you can cook pork ribs in a pan. Here is a step-by-step guide on how to remove the membrane from pork ribs:
Flip the slab of ribs over so the curved side is facing you. You will see a thin, somewhat translucent layer of white tissue attached to the underside of the slab. This is the membrane, also known as the peritoneum. The peritoneum is a piece of tissue that does not soften when cooked, resulting in a tough and chewy texture. Leaving it on will also prevent your seasonings from fully penetrating the meat.
To remove the membrane, start by pulling up a corner of it at one edge of the slab of ribs. You can use a blunt knife to get underneath it, but you should also be able to pull it up with your fingers. Once you have a grip on it, continue to peel it away from the ribs. The membrane is quite slippery, so you may want to use a paper towel to help you get ahold of it. It should come off in one large sheet.
After removing the membrane, use a sharp knife to cut between the bones to separate the slab of ribs into individual pieces. From here, you can continue with your recipe of choice. For example, you could try a pan-fried recipe, boiling the ribs, or baking them in an oven.
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Frequently asked questions
Yes, you can cook pork ribs in a pan.
To cook pork ribs in a pan, first heat oil in a large, oven-safe skillet over medium-high heat. Next, add the ribs and sear for 2-3 minutes on each side until browned. Then, remove the ribs from the pan and add aromatics like onion, garlic, and ginger. Finally, return the ribs to the pan, add water and your choice of seasoning, and simmer until the sauce thickens and the ribs are tender.
A cast-iron skillet is recommended for cooking pork ribs as it can go in the oven as well as on the stovetop. However, any oven-safe skillet will do.
Preheat your oven to 350°F (convection) or 375°F (conventional). Then, bake the ribs for 15-20 minutes until the internal temperature reaches 145°F to 150°F.
Before cooking, trim the fat cap and score the meat to help the ribs cook evenly. Also, dry the ribs with paper towels before seasoning and searing. Finally, let the ribs rest for 5 minutes after baking to keep them juicy.
