Tillie Doyle
Cooking ribs in a pan is a convenient alternative to grilling or smoking them, and it can deliver delicious results. Pan-fried ribs can be prepared in various ways, from stove-top recipes to oven-baked methods, and even a combination of the two. The key to achieving tender, juicy ribs lies in controlling the temperature and cooking time, as well as ensuring the ribs don't overcrowd the pan to promote even browning. With the right techniques and a little patience, you can create mouth-watering ribs with a crispy exterior and a juicy, fall-off-the-bone interior.
| Characteristics | Values |
|---|---|
| Pan type | Frying pan, Sheet pan, Saucepan, Instant pot |
| Rib type | Baby back, Side, Spare, Country-style |
| Cooking method | Searing, Braising, Roasting, Pressure cooking, Boiling |
| Temperature | 225-350°F (107-177°C), 145°F (63°C) |
| Cooking time | 2 hours, 30 minutes, 45-50 minutes, 10 minutes |
| Seasoning | Salt, Pepper, Cumin, Chili powder, Garlic powder, Paprika, Steak sauce, Ketchup, Worcestershire sauce, Soy sauce, Garlic |
| Sauce | Barbecue sauce, Hoisin, Teriyaki, Chinese restaurant-style garlic sauce |
| Additional ingredients | Olive oil, Onion, Broth, Apple juice |
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What You'll Learn
Cooking ribs in the oven
To cook ribs in the oven, start by preheating your oven to 275°F (140°C). Then, prepare your ribs by sprinkling them with seasonings like cumin, chili powder, pepper, garlic powder, salt, and paprika. You can also try a dry rub. Rub the seasoning evenly on both sides of the ribs.
Place the ribs on a baking sheet lined with foil. Cover them with foil and bake for about 2 hours. After this initial bake, you can add vegetables like corn and asparagus to the pan for a complete meal. Increase the oven temperature to 500°F (260°C) and continue cooking until the ribs are lightly browned and most of the fat has rendered off the meat.
Now it's time to add your barbecue sauce. Slather the sauce on both sides of the ribs, but continue cooking them bone side down. You can use more sauce if you prefer your ribs extra saucy and finger-licking good. Increase the heat to 300°F for half an hour, and then to 350°F for the last half hour, or until the meat is darkening, sizzling, and well-browned. Keep in mind that the more sugar is in your sauce, the more likely it is to burn, so adjust your cooking time accordingly.
Finally, let the ribs rest for at least 5 minutes before cutting them into serving-sized pieces. This will help retain their juiciness. Enjoy your delicious, tender oven-baked ribs!
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Stovetop BBQ ribs
Ingredients:
- Pork ribs
- Steak sauce
- Ketchup
- Water
- Worcestershire sauce
- Soy sauce
- Garlic
- Olive oil
- Onion
- Salt and pepper
- Optional: parsley, lime juice, rosemary, oregano, bay leaves
Step 1: Prepare the Ribs
Start by patting the pork ribs dry with paper towels. Season both sides of the ribs with salt and pepper. You can also add other dry seasonings like parsley and oregano at this stage.
Step 2: Sear the Ribs
Heat a tablespoon of olive oil in a large cast-iron pot or saucepan over medium-high heat. Place the ribs in the pot and sear them until they are browned on all sides. You may need to cut the ribs into smaller portions to fit them in the pan. Remove the seared ribs from the pot and set them aside.
Step 3: Prepare the Sauce
In a separate bowl, whisk together the ingredients from Step 1. You can adjust the amounts of each ingredient to suit your taste preferences. For a spicier kick, you can substitute regular ketchup with jalapeno ketchup.
Step 4: Simmer the Ribs
Place the seared ribs back into the saucepan and pour the prepared sauce over them. Add sliced onions and cover the pan with a lid. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 45 minutes, or until the ribs are tender.
Step 5: Finish and Serve
Once the ribs are tender, you can finish them by slathering on your favourite BBQ sauce. You can also broil them for a few minutes to caramelize the sauce. Serve the ribs with your choice of sides, such as mashed potatoes, fries, rice, or a fresh green salad. Enjoy the fall-off-the-bone tender ribs with all the delicious flavours of BBQ!
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Pan-fried spare ribs
Ingredients
- Spare ribs
- Oil
- Salt
- Pepper
- Flour
- Aromatics (e.g. garlic, shallots, lemongrass)
- Seasoning (e.g. brown sugar, fish sauce)
- Water
Method
First, remove the thin membrane from underneath the slab of ribs. Then, cut the slab into individual pieces of ribs.
Next, heat oil in a large nonstick deep skillet on medium-high heat. Coat the ribs in a mixture of flour, salt, and pepper, and place them carefully into the hot oil. Fry the ribs for 5-6 minutes on each side, or until they are golden brown.
Once the ribs are fried, move them to the edges of the pan. Add aromatics such as garlic, shallots, and lemongrass to the center of the pan and sauté for around 10 seconds. Then, add your choice of seasoning—a popular option is a combination of brown sugar, fish sauce, and water. Toss the ribs in this mixture and partially cover the pan. After around 25 minutes, the ribs will be tender and the sauce will have reduced to a glaze.
Tips
- Different thicknesses of ribs will require different frying times, so use a food thermometer to ensure that the ribs are cooked properly. Pork ribs should be at least 145°F on the inside.
- Avoid overcrowding the pan when frying, as this will reduce the temperature of the oil and result in greasy ribs.
- Use an oil with a high smoking point, such as canola, peanut, safflower, sunflower, or corn oil.
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Broiling ribs
To broil ribs, first select the right type of ribs for your recipe. Pork ribs are the most commonly used for broiling, and you can choose between baby back ribs or spare ribs. Baby back ribs are smaller and leaner, while spare ribs are larger and have more fat.
Before broiling, remove the membrane from the ribs by sliding a knife under the membrane on the bone side and using a paper towel to pull it away. You can also remove the fat from the ribs if necessary. Next, boil the ribs until tender but not falling off the bone. This usually takes around 30 minutes for pork ribs and 1 hour and 30 minutes for beef ribs.
While the ribs are boiling, prepare a rub or sauce. A simple rub can be made by combining onion powder, garlic powder, paprika, and pepper, and working it into the meat. Alternatively, you can make a BBQ sauce by simmering your desired ingredients together.
Once the ribs are boiled and coated, place them in a broiler pan or on a foil-covered cookie sheet and broil for 5-7 minutes on each side, or until they are nicely browned and caramelized. Keep a close eye on them to prevent burning. You can also baste the ribs with your chosen sauce or glaze during the last few minutes of broiling.
The ribs should have an internal temperature of at least 145 degrees Fahrenheit (63 degrees Celsius) to be safe to consume. You can check this with a meat thermometer. You can also check for doneness by cutting into the meat near the bone – it should be tender and juicy. If the ribs are thoroughly cooked, a knife should slide into the meat easily. Depending on the type of ribs you are cooking, they should take around 15 to 40 minutes to broil.
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Braising ribs
Braising is a great way to cook tender ribs without the need for a barbecue or grill. It is a simple process that can be done in a Dutch oven or large pot with a lid.
First, season the ribs with salt and pepper and dredge them in flour. Heat some oil in the pot over medium-high heat and brown the ribs on all sides, this should take about 45 seconds per side. Remove the ribs from the pot and set them aside. Next, add some pancetta to the pot and cook until crispy, then remove and set aside. Add more oil if needed and add onion, carrot, and shallot or garlic to the pot. Cook for a couple of minutes, then pour in some wine and scrape up any browned bits from the bottom of the pan. Bring to a boil and cook for a couple of minutes. Add the broth, salt, and pepper to taste, and any herbs like thyme and rosemary. Stir in tomato paste if desired. Add the ribs back to the pot, they should be mostly covered by the liquid. Cover the pot and place it in the oven at 350°F for 2 hours, then reduce the heat to between 275°F and 325°F and cook for another 30-45 minutes.
The ribs should now be fork-tender and falling off the bone. Let the ribs rest in the covered pan for at least 20 minutes before serving. Skim the fat off the top of the sauce before serving. Braised ribs can be served with creamy goat cheese polenta and a drizzle of the sauce.
Braised ribs can also be made in an instant pot or slow cooker. Simply follow the steps up to adding the ribs to the liquid, then transfer everything to your slow cooker and cook on low for 8 hours, or on high pressure for 45 minutes in an instant pot.
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Frequently asked questions
To cook ribs in a pan, first, pat them dry with paper towels to remove excess moisture. Then, season both sides of the ribs with salt and pepper or other seasonings of your choice. Next, heat some olive oil in a frying pan over medium-high heat and place the ribs in, meat-side down, allowing them to sear for 4 to 5 minutes until browned. Flip them over to the bone side and sear for another 2 minutes. Pour your sauce of choice over the meat, bring it to a boil, and then reduce the heat to medium-low. Cover the pan and let the ribs simmer for about 45 minutes. Every 15 minutes, remove the lid, turn the ribs over, and baste them with the sauce. Finally, let the ribs rest for a few minutes before cutting and serving.
The cooking time for ribs in a pan depends on various factors such as the size and thickness of the ribs, the type of pan used, and the heat level. On average, it takes about 25 to 50 minutes to cook ribs in a pan.
Baby back ribs and side ribs, also known as spare ribs, are the two types of pork ribs that are commonly used for cooking in a pan. Baby back ribs are smaller and have a better meat-to-bone ratio, while side ribs are bigger and require cutting into individual bones to fit in the pan.
