Steaming Ribs: A Tasty, Tender, And Easy Cooking Method

Steaming ribs is a great way to cut down on grilling time and get juicy, tender meat that falls off the bone. This technique is perfect for those who don't want to marinate and slow-cook their ribs but still want that perfect barbecued taste. By steaming ribs in advance, you can reduce the grilling time to just 15 minutes, making it an excellent option for a quick and easy weeknight dinner. Whether you're using a store-bought or homemade spice rub, the key to success is in the preparation and steaming process, which we'll explore in detail to help you master this delicious dish.

How to prepare ribs for steaming

Firstly, you will need to decide on the type of ribs you want to steam. Spare ribs and baby back ribs are the most common cuts used for steaming. You can also use side ribs (aka spare ribs) and cut them into 1-inch strips or smaller bite-sized pieces.

Before steaming, it is important to remove any excess white membrane covering the rib bones using a sharp knife. Rinse the ribs and pat them dry with paper towels.

Next, prepare a dry rub or seasoning mix for your ribs. You can use a store-bought meat rub or make your own by combining spices such as salt, black pepper, onion and garlic powder, dry mustard, paprika, brown sugar, and chili flakes. Add other herbs and spices like dried thyme, rosemary, or celery seed to your taste.

Now, it's time to coat the ribs with the dry rub. Use your hands or a brush to thoroughly rub the mixture all over the ribs, ensuring the spices cover all surfaces.

Place the seasoned ribs in deep roasting pans or on baking trays. Cover the pans or trays with lids or aluminium foil, sealing tightly to retain moisture during steaming.

For optimal flavour, it is recommended to refrigerate the seasoned ribs for at least an hour, but preferably overnight, before steaming. This allows the spices to penetrate the meat and enhance the flavour.

When you're ready to steam, preheat your oven to the desired temperature, typically around 350 degrees Fahrenheit. Bring about 1 cup of water to a full boil for each roasting pan or baking tray you are using.

Carefully remove the ribs from the refrigerator and uncover them. If using roasting pans, pour the boiling water directly into the pans. For baking trays, open the foil slightly and carefully pour in enough water to reach halfway up the sides of the trays, being careful not to wash off the spice rub.

Now, reseal the ribs in the roasting pans or baking trays, ensuring a tight seal to trap the steam and heat. Your ribs are now prepared for steaming! Place them in the preheated oven, following your chosen recipe's cooking time and temperature guidelines.

How to make a dry rub for ribs

To make a dry rub for ribs, you'll need a mix of spices and herbs. Here's a step-by-step guide:

Ingredients:

• Brown sugar: This adds a sweet and savory flavor to the ribs. You can use light or dark brown sugar, adjusting the amount to your taste.
• Paprika: Paprika adds a warm, smoky depth to the rub, complementing the ribs perfectly.
• Salt and pepper: These are essential for enhancing the other flavors in the rub.
• Garlic powder: Garlic powder boosts the flavor and adds a nice kick.
• Onion powder: Onion powder is another classic flavor enhancer that pairs well with garlic.
• Ground mustard: It adds a punchy, acidic note to the rub.
• Cayenne pepper: Cayenne adds heat and a little extra spice to the mix.
• Cinnamon: A secret ingredient that gives the ribs a lip-smacking quality, keeping people coming back for more.
• Celery salt: This adds an earthy balance to the sweetness of the brown sugar.

Optional Ingredients:

• Cumin
• Coriander
• Allspice
• Chili powder
• Ginger
• Chili flakes
• Beer

Instructions:

• Gather your chosen ingredients and measure them out according to your desired quantities.
• Combine all the ingredients in a mixing bowl.
• Use a fork to break up any clumps and ensure the mixture is well combined.
• Store your dry rub in an airtight glass container or jar.
• The rub should last for at least a month, or even up to a year, depending on the ingredients used.

Now you have a delicious dry rub ready to amplify the flavor of your ribs! Simply rub it all over the ribs, making sure to get into all the nooks and crannies. For the best results, let the ribs marinate overnight in the refrigerator before cooking.

How long to steam ribs for

Steaming ribs is a great way to cut down on grilling time. To steam ribs, you'll need to set aside one to two hours. This will ensure the meat is juicy and tender, but not soaked.

Firstly, prep your ribs by removing the white membrane from the back of the ribs with a sharp knife. Then, lay the ribs in a roasting pan, curving them up so that the bones hold the meat up off the pan. This will ensure the meat steams rather than boils.

Next, add your chosen seasonings. One source recommends squeezing lemon juice over the ribs, adding a small amount of water, and covering with aluminium foil. The ribs should then be placed in an oven preheated to 325 degrees Fahrenheit. After 45 minutes, turn the oven down to 200 degrees Fahrenheit and wait a few hours. This will take around three hours if you've cut a steam vent in the foil, or around one and a half hours if you've removed the cover completely.

Once the ribs are cooked, you can either grill them immediately, or cool and refrigerate them to cook within two days.

How to finish ribs on the grill

After steaming your ribs, you can finish them on the grill to add a crispy exterior. Here is a step-by-step guide on how to finish ribs on the grill:

Prepare the Grill:

Set up your grill for direct medium heat. Preheat the grill to medium heat, ensuring it has a chance to build up heat before placing the ribs on it.

Coat the Ribs:

Slather the steamed ribs with your favorite barbecue sauce or glaze. You can also brush both sides of the ribs with BBQ sauce or dip them in a sweet barbecue glaze.

Grill the Ribs:

Place the coated ribs directly on the lit side of the grill. For pre-steamed ribs, grill for approximately 15 minutes, turning them over and basting them with sauce every few minutes. For thicker ribs that have not been pre-steamed, grill until you achieve nice char marks on each side, basting with sauce as they cook.

Check for Doneness:

Your ribs are done when the outside becomes nicely crisped and charred. The meat should be juicy and tender, falling off the bone. For pork ribs, the internal temperature should reach 160 degrees Fahrenheit.

Serve:

Remove the ribs from the grill and serve them hot. Ribs are messy, so consider serving them with a paper towel or a damp cloth. Enjoy the juicy, tender, and flavorful ribs!

How to make a glaze for ribs

A glaze is essential to making delicious, juicy ribs. The right glaze will add a sticky, sweet, and savoury flavour to your ribs. Here is a guide on how to make a glaze for ribs cooked in a steamer.

Firstly, decide on the ingredients for your glaze. A simple glaze can be made with ketchup, soy sauce, honey, and vinegar. You can also add ingredients such as bourbon, molasses, smoked paprika or liquid smoke, barbecue spice mix, teriyaki sauce, brown sugar, garlic, Worcestershire sauce, and cider vinegar.

Once you have gathered your ingredients, place them all in a saucepan and stir well. Bring the mixture to a simmer and allow it to thicken. Simmer for about 5 minutes, stirring occasionally, until the glaze becomes sticky. Then, remove the glaze from the heat and set it aside until you are ready to use it.

If you want a spicier glaze, you can add some cayenne pepper to taste. Alternatively, for a smokier flavour, you can use smoked paprika instead of sweet paprika. You can also double the recipe if you like extra sauce for dipping or brushing onto the ribs while they cook.

After steaming your ribs, remove them from the oven and increase the heat to around 200°C. Using tongs, dip each rib into the glaze and then return them to the rack. Place the glazed ribs back into the oven and cook for about 10 minutes. Remove them from the oven, dip them into the glaze again, and return them to the oven for a final 10-12 minutes, until they are nicely sticky.

Your ribs are now ready to be served! Don't forget to provide plenty of napkins, as this dish is sure to be finger-licking good!

Frequently asked questions