Steam Oven Ribs: The Perfect Timing For Tender Meat

Cooking ribs in a steam oven is a great way to get delicious, tender meat without the need for fancy equipment. The cooking time will depend on the type of ribs you are using and the temperature of your oven. For example, baby back ribs will take around 2 hours at 275°F, while spare ribs will take closer to 3 hours. It's important to remove the membrane from the underside of the ribs before cooking, as this can make them chewy. You should also season the ribs generously and wrap them in foil to keep them moist during baking.

Pre-steaming ribs

First, use a sharp knife to remove the white membrane from the back of the rack of ribs. This membrane can be tough when cooked, so removing it will ensure your ribs are tender. If it's slippery, use a paper towel or kitchen towel to help grip it.

Next, rinse the ribs and pat them dry with paper towels. You can then add your choice of seasonings, spices, and herbs such as salt, pepper, garlic, ginger, brown sugar, cayenne pepper, paprika, cumin, or chilli powder. Combine your chosen seasonings and use your hands to thoroughly rub the mixture all over the ribs.

Now it's time to set up your steaming equipment. Place a large wire rack in a roasting pan or rimmed baking sheet. Arrange the ribs on the rack. Pour several cups of boiling water into the bottom of the roasting pan. Use aluminium foil to tightly cover the ribs.

Place the roasting pan in a preheated oven and steam the ribs for approximately one to two hours, or until the meat begins to separate from the bones.

Once the ribs are steamed, remove and discard the aluminium foil. You can then grill or smoke the ribs immediately, or cool and refrigerate them to cook within the next two days.

Removing the membrane

Locating the Membrane

First, unwrap the ribs and place them on a clean surface with the curved side down. The side with the thick white membrane should be facing up. Look for a firm bone near the middle of the rack and, using a sharp knife, carefully slide it between the rib and the membrane. Be careful not to press the knife through the membrane.

Loosening the Membrane

Once the knife is in place, tilt it up at a 30-degree angle, keeping the sharp side against the rib bone. This will help to lift the membrane further. You can also use a dull butter knife to slide into the gap and loosen the membrane, reducing the risk of accidentally cutting through it.

Pulling the Membrane

Now, it's time to start peeling the membrane away. Work your finger into the gap between the bone and membrane, wiggling it to separate the membrane and create a larger gap. Use a paper towel to improve your grip on the membrane, as it can be slippery. With your other hand, hold the ribs steady and begin to pull the membrane up and away from the ribs. If the membrane tears, use your knife to separate the rib and membrane from the opposite side, meeting the side you've been working on.

Discarding the Membrane

Continue pulling the membrane until it comes off in one piece. Discard the thick, silvery membrane and pat the ribs dry with paper towels. Your ribs are now ready for seasoning and cooking.

Cooking low and slow

Cooking ribs low and slow in the oven is a great way to guarantee tender ribs every time.

Preparation

First, preheat your oven to 275°F (135°C). You can use a variety of ribs for this method, including baby back ribs, spare ribs, country-style ribs, or St. Louis-style ribs. The cooking time may vary slightly depending on the type of ribs you use, so keep an eye on them as they cook.

Before seasoning the ribs, you may want to remove the thin membrane covering the back of the rack. This step is optional but recommended, as the membrane can be tough when cooked. To remove it, gently slide a knife under the membrane and use your fingers or a paper towel to peel it away from the bones.

Once the membrane is removed, season both sides of the ribs generously with salt and pepper or your favourite spice rub. You can make your own spice rub with ingredients like paprika, brown sugar, garlic powder, onion powder, black pepper, lemon pepper seasoning, and salt.

Cooking

Place the ribs, meaty-side up, in a large roasting pan or rimmed baking sheet. You may need to cut the ribs in half to make them fit. Cover the pan or baking sheet tightly with aluminium foil. Alternatively, wrap each rack of ribs tightly in foil and place them on the baking sheet.

Bake the ribs for 2 1/2 to 3 1/2 hours, or until the meat falls easily from the bones. Check the ribs after 2 hours to see how they're doing. To check if the ribs are ready, pierce them with a sharp knife—there should be little to no resistance. You can also gently bend the ribs; if the meat looks like it will easily pull away from the bone, they're ready.

Serving

Once the ribs are cooked, remove them from the oven and discard the aluminium foil. Generously brush both sides of the ribs with your favourite barbecue sauce and broil or grill them for a few minutes until the sauce is caramelized.

These ribs can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. To reheat, place them in the oven at 275°F for 20-30 minutes or on the grill over medium heat.

Resting the ribs

During the resting period, the ribs should be kept covered. This helps to retain moisture and keep the meat juicy. It is also important not to cut or slice into the ribs during this time, as this can cause the juices to escape, resulting in dry meat.

While the ribs are resting, you can prepare any side dishes or sauces that you plan to serve with them. This is also a good opportunity to check that your ribs are cooked to the correct internal temperature. An instant-read thermometer can be used to check that the ribs have reached the desired temperature. For fall-off-the-bone ribs, an internal temperature of 190 to 200°F is ideal.

Once the resting period is complete, the ribs are ready to be served. If desired, you can also finish the ribs with a glaze or char by brushing them with barbecue sauce and placing them under a broiler for a few minutes.

Finishing the ribs

There are several ways to finish your ribs. You can choose to grill or broil them, or even fry them. You can also finish them in the oven, or on a barbecue.

If you want to finish your ribs on a grill or barbecue, you can do so for just a few minutes to add a char to the outside. You can also grill them for longer to cook them through, but this method is best done after steaming or par-cooking.

To finish your ribs in the oven, you can bake them at a high temperature for a short time, or broil them. This will give them a nice char and heat them through.

If you want to add a glaze or sauce to your ribs, you can do this before finishing them. You can also add a rub or seasoning before finishing, or just use salt and pepper.

• Grill or broil the ribs for a few minutes to char the outside and heat through.
• Bake the ribs in the oven at a high temperature (around 400°F) for about an hour to an hour and a half.
• Fry the ribs in a wok or frying pan. This method works well if you have added a teriyaki and pineapple juice glaze.
• Roast the ribs in the oven at a very high heat after dipping them in barbecue sauce.

Remember, if you are finishing your ribs by heating them through, be careful not to overcook them. You can check if they are done by inserting a knife tip or skewer into the meat – it should slide in with little to no resistance. You can also check if the meat has pulled back from the bone by about half an inch.

Frequently asked questions