Pan-Seared Pork Ribs: Quick And Easy

Pan-seared pork ribs are a delicious and easy meal to make. They can be cooked just as well inside as they are on the grill. There are several types of pork ribs, but \country-style\ ribs are the best option for stovetop cooking. This is because they are cut from the tender loin, whereas real ribs are tough and stringy and need a longer cooking time. To cook, simply sear the ribs on all sides in a cast-iron skillet until brown, then reduce the heat and continue cooking until they reach the minimum temperature of 145°F. You can also simmer them in a thinned barbecue sauce or slather them with sauce at the end.

Choosing the right pan

Material

The material of the pan is crucial as it determines its heat retention and distribution capabilities. Some of the best materials for searing pans include:

• Cast iron – Cast iron pans are renowned for their exceptional heat retention. They get extremely hot and stay that way, providing the high temperatures needed for a perfect sear. However, they require regular seasoning and maintenance, which can be cumbersome.
• Carbon steel – Carbon steel pans heat up quickly, distribute heat evenly, and retain heat effectively. They are also lighter and easier to handle than cast iron pans.
• Stainless steel – Stainless steel pans, especially 5-ply ones, heat up quickly and evenly, eliminating hot spots. They are highly durable and relatively low maintenance compared to cast iron and carbon steel.

Heat Retention and Conductivity

An ideal searing pan should have excellent heat retention to sustain extreme temperatures for searing. Carbon steel, cast iron, and stainless steel pans excel in this regard.

When it comes to conductivity, you want a pan that heats up evenly. Stainless steel stands out due to its superior heat distribution across the entire surface.

Durability and Longevity

Durability is crucial when choosing a searing pan. You want a pan that can withstand high-temperature cooking methods and repeated use without warping or losing its effectiveness. Stainless steel is highly durable, while carbon steel and cast iron also offer durability but require more maintenance.

Ease of Cleaning and Maintenance

Consider the cleaning and maintenance requirements of the pan. Stainless steel pans are generally easier to clean and are often dishwasher-safe. Carbon steel and cast iron pans require handwashing and regular seasoning.

Size

The size of the pan is important, depending on the amount and size of the ribs you want to cook. A larger pan can accommodate bigger steaks and makes it easier to flip them for even cooking. However, ensure the pan is not bigger than your cooker, as this can lead to longer heat-up times and uneven cooking.

In summary, when choosing the right pan for searing pork ribs, look for one made from cast iron, carbon steel, or stainless steel, with excellent heat retention and distribution capabilities. Consider the size of the pan based on your cooking needs, and don't forget to factor in ease of cleaning and durability.

Preparing the ribs

Trimming and Seasoning:

Start by trimming any excess fat or silverskin from the ribs. This step ensures even cooking and enhances browning. You can also deepen the cuts to about half the thickness of the slab. This step is optional but can help even out the cooking and provide more surface area for seasoning.

Next, pat the ribs dry with a paper towel. This step is important as it ensures that the seasonings adhere well to the meat. Now, it's time to season the ribs. You can use a simple combination of salt and pepper or get creative with seasonings like garlic powder, paprika, onion flakes, or any spice blend of your choice. Rub the seasonings generously into the meat, ensuring an even coating.

Pan-Searing:

Choose a cast-iron skillet or an oven-safe pan for this step. Heat the pan over medium-high to high heat, and add a small amount of oil with a high smoke point, such as canola or vegetable oil. Make sure the oil coats the bottom of the pan to prevent sticking and promote even browning.

Once the pan is hot, carefully place the seasoned ribs in the pan. Allow them to sear for 2-3 minutes on each side, or until a golden-brown crust forms. This step locks in the juices and creates a delicious, flavorful outer layer. If the ribs are browning too quickly, adjust the heat to medium.

Checking for Doneness:

Use a meat thermometer to check the internal temperature of the ribs. For pork ribs, the safe internal temperature is 145°F.

Once the desired temperature is reached, remove the ribs from the pan and let them rest for a few minutes. This resting period allows the juices to redistribute, ensuring tender and juicy ribs.

Now you're ready to move on to the next steps of your pan-seared pork rib recipe!

Making a sauce

BBQ Sauce

A BBQ sauce is a great way to add a classic, smokey flavour to your pork ribs. You can make a simple BBQ sauce by combining ketchup, water, salt, pepper, and your choice of BBQ sauce. You can also add other ingredients like vinegar, jelly, cayenne, and Worcestershire sauce to taste.

Homemade Barbecue Sauce

For a more intense flavour, you can make your own barbecue sauce from scratch. This sauce has a lot of sweetness and spice and is easy to make. You will need:

• Ketchup (for the base)
• Brown sugar (for sweetness)
• Vinegar (red wine vinegar or apple cider vinegar work well)
• Water (to reach the desired consistency)
• Spices and seasonings (Worcestershire sauce, dry mustard, paprika, salt, black pepper)
• Hot sauce (optional, for heat)

Simply combine all the ingredients in a blender and blend until smooth. You can cook this sauce for a more intense flavour and better texture by pouring it into a small pot and bringing it to a boil over medium heat for one minute.

Sticky Sauce

For a sweet and sticky sauce, you can combine tomato ketchup, soft brown sugar, Worcestershire sauce, and sweet chilli sauce in a saucepan. Gently heat the sauce, then bubble for about two minutes, stirring continuously.

Spicy Sauce

For a spicy kick, you can add ingredients like cayenne pepper, hot sauce, or chilli flakes to any of the above sauces. Alternatively, you can make a spicy rub for your ribs by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, and black pepper.

Apple Cider Braise

For a unique flavour, you can braise your ribs in apple cider or apple juice. This cooking liquid will create a steamy environment, keeping your ribs nice and juicy. Alcoholic apple cider is best as it adds extra depth of flavour, but you can also use apple juice or even water.

Cooking methods

Preparation

Before cooking, rinse the ribs on both sides under cool, running water. Pat them dry with a paper towel.

Seasoning

Season both sides of the ribs evenly with salt and pepper, and any other seasonings of your choice. You can use a dry rub, or a brine of sugar, salt, and water.

Pan-Searing

Heat a cast-iron skillet or other oven-safe pan with 1 to 2 teaspoons of oil over medium-high heat. Place the ribs in the pan and sear for 2-3 minutes on each side, until golden brown.

Oven-Baking

Remove the ribs from the heat and brush the top with BBQ sauce (optional). Place in the oven and bake at 350°F for 15 minutes, or until the internal temperature is 145°-150°.

Resting

Let the ribs rest for 5 minutes before cutting.

Alternative Cooking Methods

If you don't have an oven-safe pan, you can sear the ribs and then transfer them to a preheated oven-safe dish to finish in the oven. You can also slow-cook the ribs in a frying pan over low heat, or add broth or apple juice and simmer them gently until tender.

Serving suggestions

Once your pork ribs are ready, you can serve them immediately or chill them for later. If you're serving them right away, place the ribs on a hot grill, meat-side down, to get a nice sear. Flip them and sauce them with a couple of thin layers of sauce, or leave them as they are, and place them in an oven preheated to 450-500°F until the sauce is tacky.

If you're serving the ribs with a side of sauce, you can leave them naked or brush them with a thin layer of sauce. You can also serve them with a side of BBQ sauce, or with picnic-type side dishes like coleslaw, baked beans, cornbread, or French fries. If you're skipping the BBQ sauce, serve the ribs with sides like green beans, asparagus, or Honey Wheat Dinner Rolls.

If you plan on chilling and holding the ribs until an order comes in, lay them flat and let them cool completely. Then, use the same method as above to heat them to the proper temperature and serve.

Frequently asked questions