Steaming Succulent Pork Ribs: The Steam Oven Method

Cooking pork ribs in a steam oven is a great way to achieve tender, juicy, and delicious results without the fuss of foil packets or long hours of slow cooking. The steam oven's open-air braise feature allows you to cook the ribs to perfection in a relatively short time. Here's a step-by-step guide on how to cook mouthwatering pork ribs using a steam oven.

Choosing a steam oven

There are three main types of steam oven: full steam/steam-only ovens, combi/convection steam ovens, and added moisture/added humidity ovens.

Full steam ovens are similar to a saucepan with a steamer basket on top. They have a maximum temperature of 100°C/212°F and 100% humidity. They are usually the least expensive option.

Combi steam ovens are the most flexible option. They can be used as a steam-only oven, a regular convection oven, or a combination of both. They can also vary the level of steam used. Some combi steam ovens can be plumbed into your kitchen, but most require manual filling and emptying of a tank or reservoir when using steam functions.

Added moisture ovens are a newer addition to the category. They are essentially regular ovens with the option to add some humidity to keep food moist. They are designed to keep food moist during cooking, rather than using high proportions of steam to cook with, and they do not offer 100% humidity for true steaming.

When choosing a steam oven, it is important to consider your budget, the size of the oven, and the features that are most important to you. Steam ovens can be relatively expensive, and the cost of installation may also be higher if you choose a plumbed model. It is also important to consider the maintenance and cleaning requirements of a steam oven. While some higher-end models have self-cleaning functions, most require regular wiping and occasional descaling.

Another factor to consider is the location of your steam oven in your kitchen. It is generally recommended to place steam ovens at the top of a "stack" of appliances, as the steam vapour rushes upwards when the door is opened, which can cause serious burns if you are standing directly in front of it. However, there are some high-end models with the option to condense the steam inside the oven before opening the door, which can be safely installed at bench height.

When deciding which steam oven to buy, it is also worth considering the pre-programmed cooking settings offered by different brands and models. While these can be helpful when you are starting out, they may not be useful if you want to adapt your own recipes.

Finally, if you are buying multiple appliances, you may want to consider the overall appliance selection of the brand you are interested in to ensure that all your appliances match and suit your needs.

Preparing the ribs

Start by scoring along each bone on the bottom of the ribs with a knife. You can use any dry rub recipe you like, or purchase one from a store. Place the ribs on a solid convection steam oven pan or a large plate and season liberally with the dry rub. Cover the ribs with plastic wrap and place them in the refrigerator overnight or for at least 2 hours to marinate.

If you want to add extra flavour, you can leave the dry rub on the ribs in the fridge to "cure" overnight.

For a simple spice rub, mix salt, ground coriander, dried chilli flakes, hot smoked paprika, ground black pepper, and chopped garlic together in a small bowl. Rub the spice mix over both sides of the ribs and place the ribs on a perforated tray lined with baking paper.

For a more complex spice rub, place onion, garlic, chilli flakes, smoked paprika, fennel seeds, star anise, and brown sugar in a food processor and process until smooth. Heat a saucepan over medium heat, add olive oil and the onion paste, and cook for 2 minutes. Add tomato ketchup, vinegar, and soy sauce, and cook for 5 minutes or until the sauce thickens. Brush the ribs with the sauce.

If you want to make a glaze for your ribs, mix sauces like soy sauce, Worcestershire sauce, and Chinese cooking wine with spices like coriander, paprika, and chilli flakes.

Making a sauce

While the ribs are cooking, you can prepare a sauce to add an extra layer of flavour.

Barbecue Sauce

One option is to make a homemade barbecue sauce. This is a simple process and allows you to adjust the flavours to your liking. For example, you can include alcoholic apple cider for extra depth of flavour, or substitute with apple juice or water.

• 1/2 cup apple cider vinegar
• 1 1/2 cups tomato ketchup or Aussie tomato sauce
• 1/2 cup water or apple cider
• 1 1/2 tbsp molasses
• 1/3 cup brown sugar
• 2 tsp mustard powder
• 1 1/2 tsp garlic powder
• 2 tsp Worcestershire sauce
• 1 tsp black pepper
• 1 tsp Tabasco or cayenne pepper (optional)

Place all the ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Adjust to taste by adding brown sugar, honey, salt or vinegar.

Other Sauce Ideas

Alternatively, you could try a sweet and sour sauce, combining soy sauce, sugar, vinegar, dry mustard, and garlic. Or, for something different, a Thai peanut sauce with peanut butter, sweet chilli sauce, Thai red curry paste, Chinese five-spice, and coriander.

For a classic American barbecue sauce, try a Kansas City-style sauce with crushed tomatoes, ketchup, molasses, brown sugar, ground mustard, paprika, garlic powder, and onion powder. Or, for a simpler option, an East Texas-style sauce with just apple cider vinegar, whole-grain mustard, and Worcestershire sauce.

Cooking the ribs

Firstly, you'll want to prepare your ribs for marinating. Score along each bone on the underside of the ribs with a knife. This will help the meat absorb the flavours of your chosen rub or marinade.

Next, you'll want to apply your chosen rub or marinade. You can use a store-bought rub, or make your own. A dry rub can be as simple as salt and pepper, or a more complex combination of spices. A marinade, on the other hand, will typically involve a liquid base, such as soy sauce, and can be complemented by spices and herbs. You can leave the ribs to marinate in the fridge for as little as 2 hours, or overnight for maximum flavour.

Now it's time to cook the ribs. Place the ribs on a tray or pan lined with parchment paper. If you're using a marinade, you may want to add it to the tray/pan to ensure the ribs stay coated during the cooking process. Cover the tray/pan with aluminium foil or baking paper. Place the ribs in the oven and set the temperature to between 100°C and 265°F, depending on your oven type. Check your ribs after 1 hour and 15 minutes. If they're fork-tender, they're ready to eat. If not, return them to the oven and check again after 15 minutes.

For extra sticky ribs, once the ribs are tender, remove the covering and increase the oven temperature to 220°C. Brush the ribs with your chosen sauce or glaze and return to the oven for 12 minutes. Repeat this process two more times, or until the ribs are well-glazed and sticky.

Finally, remove the ribs from the oven and allow them to rest for 5 minutes before cutting and serving.

Serving suggestions

There are many side dishes that go well with pork ribs cooked in a steam oven. Here are some serving suggestions:

Salads

• Potato salad: A classic potato salad with mayonnaise, mustard, celery, and sweet pickle relish is always a good option. You can also try creative variations like Cajun potato salad, roasted corn and bacon red potato salad, or herbed potato salad (without eggs or mayo).
• Pasta salad: Try a classic macaroni salad with elbow macaroni, celery, carrots, and secret ingredients. Or spice things up with a pepper jack mac and cheese or an Asian noodle salad with fresh herbs and pickled veggies.
• Coleslaw: A crunchy, tangy coleslaw is a perfect match for sweet and meaty ribs. Try a healthy, no-mayo version or a creamy coleslaw with tart cherries, blue cheese, and toasted walnuts.
• Cucumber salad: A light and refreshing cucumber salad with sour cream and fresh dill is perfect for a summer cookout.
• Broccoli salad: A classic broccoli salad with bacon, sharp cheese, and a sweet-tangy dressing is always a crowd-pleaser.
• Other vegetable salads: Explore options like a Mexican corn salad, a baby kale salad with maple vinaigrette, a zucchini tomato basil salad, or a broccoli slaw.

Breads

• Cornbread: Cornbread muffins or a moist buttermilk cornbread are classic choices to pair with ribs. For a twist, try jalapeño cheddar cornbread muffins.
• Biscuits: Buttery, fluffy biscuits are a perfect side, especially with a rib roast.

Vegetables

• Corn on the cob: Grill it or boil it in a pot of seasoned water for a sweet, buttery flavour. You can also try corn riblets with a smoky dipping sauce.
• Baked or mashed sweet potatoes: Sweet potatoes are a great side dish, whether baked, grilled, or mashed with cumin-sage butter.
• Green beans: Try them with bacon, or go for the Southern-style slow-cooked version with butter and crispy bacon.
• Collard greens: Slow-cooked collard greens in a smoky, garlicky ham broth are a Southern staple.
• Sautéed vegetables: Try sautéed arugula with red bell peppers, broccolini, or leek greens with bacon.

Beans

• Baked beans: A classic BBQ side dish, you can elevate it by adding bacon and barbecue sauce.
• Black-eyed peas with collard greens: A classic Southern combination that goes well with ribs.

Other Sides

• Mac and cheese: A creamy, cheesy mac and cheese casserole is always a crowd-pleaser. You can also try a simpler stovetop version or a pepper jack variation.
• Grits: Cheesy grits with a dash of hot sauce are a versatile Southern side that pairs well with ribs.
• Deviled eggs: A potluck classic, you can serve them as-is or loaded with toppings like chives, cheddar cheese, and potato chips.
• Hush puppies: These golden, deep-fried cornbread bites with a moist interior are perfect for a cookout.

Frequently asked questions