Tillie Doyle
Cooking ribs in a frying pan is a convenient option for those without access to a grill or who prefer to cook indoors. It's a quick and easy method that delivers tender, juicy, and crispy ribs with an incredible flavor. You can use a variety of seasonings, spices, and herbs to create your desired flavor profile, from classic BBQ to spicy honey-glazed. The key to achieving tender ribs is to cook them slowly over low heat, allowing the flavors to meld. With the right technique and ingredients, you can transform any type of rib into a delicious meal, making it a versatile cooking method for any occasion.
| Characteristics | Values |
|---|---|
| Ribs | Baby back ribs, spare ribs, or boneless country cut pork ribs |
| Cooking equipment | Frying pan, skillet, or stovetop |
| Cooking time | 40-45 minutes, 1-2 hours, or 25 minutes |
| Cooking temperature | Medium-high heat or 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness |
| Marinade | Dry rub, honey, ginger-garlic paste, Szechaun sauce, soya sauce, ketchup, or oil |
| Other ingredients | Lemongrass, shallots, garlic, brown sugar, fish sauce, water, or green onions |
| Benefits | Convenience, control over the cooking process, and achieving tenderness and flavor |
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What You'll Learn
Rib preparation: removing the membrane and cutting into pieces
To prepare ribs for cooking in a frying pan, you will first need to remove the membrane. Leaving the membrane on will result in less flavourful ribs with a tough texture. The membrane, or peritoneum, is a piece of tissue attached to the underside of pork ribs. It does not soften when cooked and will come out tough and chewy. It also forms a barrier against seasonings, preventing flavours from penetrating the meat.
To remove the membrane, first, flip the ribs over so that they are curved toward you. You should see a thin, somewhat translucent layer of white tissue attached to the underside of the ribs. Pull up a corner of the membrane at one edge of the slab of ribs. You can use the point of a blunt knife to get underneath it, but you should also be able to pull it up with your fingers. Once you have detached one corner, get a good grip and peel the membrane away from the ribs. It should come off in one piece.
Once the membrane is removed, use a sharp knife to cut between the bones to separate the ribs into individual pieces. When cutting, it is best to cut from the bone side, not the meat side. Flip the slab so that the bones are facing up and cut between them.
If you are struggling to cut the ribs, you can try purchasing pre-trimmed St Louis cut ribs, which have the chine bone removed. Alternatively, you can trim the ribs yourself before cooking. A serrated knife can make slicing easier, although it may affect the appearance of the ribs.
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Seasoning and marinating the ribs
Next, you can season the ribs with your chosen dry rub or marinade. A classic combination of spices includes paprika, garlic powder, onion powder, brown sugar, salt, and pepper. However, feel free to experiment with other herbs and spices to create your unique flavour profile. For example, you can add a touch of liquid smoke to give the ribs a smoky flavour. You can also try different combinations, such as sweet and smoky, spicy and tangy, or sweet and savoury. If you're using a spice rub, apply it evenly to both sides of the ribs.
Once you've applied the rub, let the ribs rest at room temperature for about 30 minutes to a few hours, or even overnight, to allow the spices to penetrate the meat and develop their flavours. The longer you let the ribs marinate, the more intense the flavour will be.
After the ribs have rested, you can start heating your frying pan. Heat the pan over medium-high heat and add a drizzle of olive oil or cooking spray to prevent the ribs from sticking.
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Cooking time and temperature
Cooking ribs in a frying pan is a great alternative to grilling or smoking. It is a convenient option for those without access to a grill or those who simply prefer to cook indoors.
The cooking time and temperature for ribs in a frying pan can vary depending on the thickness of the ribs and personal preference. As a general guideline, cook the ribs for about 4-6 minutes per side over medium-high heat, or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
For a low and slow cooking method, heat your frying pan over medium-high heat and add a drizzle of olive oil or cooking spray. Place the ribs meat-side down in the pan and cook for 3-4 minutes until a golden brown crust forms. Flip the ribs and repeat on the other side. Reduce the heat to low, cover the pan with its lid, and let the ribs continue cooking for about 1-2 hours. This method ensures tender and flavorful ribs. Check the ribs periodically and add a splash of water or broth if needed to prevent sticking. The liquid will also help create steam, keeping the ribs moist.
For extra tender ribs, consider parboiling them for 30 minutes before pan-frying. This will help break down the collagen and shorten the cooking time.
If you are using a deep fryer, trim any silverside or membranes off the ribs, then cut them into individual sections. Marinate them overnight or soak them in a mix of vinegar and water for a few hours before cooking. Bring the ribs to room temperature right before cooking. Place the ribs in a roasting pan and fill it with water or broth. Cook the ribs for about 20 to 30 minutes in the oven at 350 degrees F, flipping once. Let the ribs dry on a rack or on paper towels. Then, heat the oil in the deep fryer to 350 degrees F. Mix flour and seasonings together with baking powder and cornstarch. Dredge each rib in the seasoned flour, then fry the ribs a few at a time for 7 to 10 minutes.
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Pan-frying techniques
You can cook ribs in a frying pan to achieve mouthwatering, fall-off-the-bone ribs without the need for a grill or hours of waiting. Before you get started, make sure you have all the necessary ingredients and tools at hand. Here are some tips and techniques for pan-frying ribs:
Preparation
First, prepare the ribs by trimming them and removing the membrane on the bone side. Removing the membrane will help the flavours penetrate the meat and result in a more tender texture. Then, use a sharp knife to cut between the bones so you have individual large pieces of ribs.
Seasoning
Season the ribs generously with salt and pepper on both sides. You can also add any other dry rub or seasoning of your choice, such as a marinade, to enhance the flavour. Gently rub it into the meat, ensuring an even coating. Allow the ribs to sit at room temperature for about 20 to 30 minutes so that the seasoning can penetrate the meat and the flavours can meld.
Cooking
Heat a large, sturdy non-stick skillet or frying pan over medium-high heat. Add vegetable oil, canola oil, peanut oil, olive oil, or butter, and let it heat up. You want the pan to be hot enough to sear the ribs but not smoking. Place the ribs meat-side down in the pan and cook for 3 to 6 minutes until a golden brown crust forms. Flip the ribs and repeat on the other side.
Aromatics
Clear a space in the middle of the skillet and add aromatics such as shallots, lemongrass, garlic, and rosemary. Saute for about 10 seconds.
Braising
Add your choice of braising liquid, such as water, broth, or wine, and toss the ribs in the mixture. Partially cover the pan with a lid to prevent the liquid from boiling over. Reduce the heat to a low simmer and cook for about 1 to 2 hours, or until the ribs are tender. Check the ribs periodically and add a splash of water or broth if needed to prevent sticking. The liquid will also help create steam, keeping the ribs moist.
Crispy exterior
If you want a crispy exterior, you can increase the heat to high during the last few minutes of cooking or lightly coat the ribs with a thin layer of flour or cornstarch before frying.
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Serving suggestions
When it comes to serving fried ribs, the options are endless. Fried ribs can be served on their own as a main dish, or they can be paired with various side dishes and sauces. Here are some serving suggestions to consider:
Side Dishes
- Mashed potatoes
- Roasted vegetables (e.g., broccoli and carrots)
- Fresh garden salad
- Coleslaw
- Poached broccoli and carrots
Sauces and Seasonings
- BBQ sauce
- Hot sauce
- Honey-glazed
- Butter, garlic, and rosemary
- A dry rub mixture of salt, pepper, garlic powder, and paprika
- A blend of herbs and spices
Occasions
Fried ribs are a versatile dish that can be served at various occasions, from casual weeknight dinners to special gatherings with friends and family. They are also a great option for backyard barbecues, game days, and potlucks.
Presentation
Before serving, it is recommended to let the fried ribs rest for a few minutes to allow the juices to redistribute, resulting in more tender and flavorful meat. You can also place the ribs on a wire rack over a sheet pan to drain any excess oil.
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Frequently asked questions
Yes, you can cook ribs in a frying pan. It is a convenient option for those without access to a grill or who prefer to cook indoors.
Baby back ribs and spare ribs tend to work best due to their size and tenderness.
It is recommended to remove the membrane from the ribs before frying, as this will make the ribs more tender. You can also trim any silverskin. Additionally, you can marinate the ribs or soak them in a mix of vinegar and water for a few hours before cooking.
Heat your frying pan over medium-high heat and add a drizzle of olive oil. Place the ribs meat-side down in the pan and cook for 3-4 minutes until a golden brown crust forms. Flip the ribs and repeat on the other side. Reduce the heat to low, cover the pan, and cook for about 1-2 hours, checking periodically and adding a splash of water or broth if needed.
The cooking time may vary depending on the thickness of the ribs and your personal preference. As a general guideline, cook the ribs for about 4-6 minutes per side or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
