Pan-Seared Ribs: Crispy, Tender, Delicious

Pan-seared ribs are a delicious alternative to grilled ribs, perfect for when you're not ready to commit to the time and effort of grilling or the weather is unsuitable. While classic barbecue ribs require a smoker or grill, pan-seared ribs can be cooked indoors with minimal effort and still taste amazing. The key to achieving juicy and flavourful ribs is to sear them well on both sides, locking in the natural juices, and then finishing them off in the oven or under the grill.

Choosing the right pan

Material:

Go for a cast-iron skillet if you have one, as it retains and distributes heat evenly, resulting in a consistent sear. Cast iron is a great choice for searing meats because it can withstand high temperatures and provides a non-stick surface when properly seasoned. If you don't have a cast-iron skillet, you can use any other oven-safe skillet or pan, ensuring it has a thick bottom to prevent scorching.

Size:

Select a pan that is large enough to accommodate the number of ribs you plan to cook without overcrowding. Overcrowding the pan can prevent proper searing and affect cooking time. It's better to sear the ribs in batches if necessary to ensure even cooking.

Oven-Safe:

Since you'll be finishing the ribs in the oven after searing, it's crucial to choose a pan that is oven-safe. This eliminates the need to transfer the ribs to another dish before placing them in the oven. Look for pans made from materials like cast iron, stainless steel, or ceramic, which can handle both stovetop and oven temperatures.

Coating:

Opt for a pan with a non-stick coating or a well-seasoned surface to prevent the ribs from sticking. This will ensure that the meat releases easily from the pan and helps create a beautiful sear. If your pan doesn't have a non-stick coating, make sure to use enough oil to prevent sticking and promote even browning.

Heat Retention:

Select a pan that retains heat well. This is important because you want the pan to stay hot enough to create a proper sear. Thin pans may not retain heat effectively, leading to uneven cooking. Cast iron, as mentioned earlier, is an excellent choice for heat retention.

By considering these factors and choosing the right pan, you'll be well on your way to achieving delicious, perfectly seared ribs. Remember, the right cookware can make a significant difference in the final outcome of your dish.

Preparing the ribs

First, select your ribs. For pan-searing, "'country-style' ribs are your best option, as they are cut from the relatively tender loin. Real ribs are very tough and stringy and need a longer cooking time.

Next, rinse the ribs on both sides with cool, running water and pat them dry with a paper towel.

If your ribs have a fat cap, trim most of it off as it interferes with browning, seasoning, and cooking the meat. You can also deepen the "rib cuts" to even out the cooking and add more seasoning area.

Now it's time to season your ribs. You can use salt, pepper, and any other seasonings of your choice. Be sure to dry the ribs well before seasoning.

If you want to brine your ribs, you can do so by mixing table salt, sugar, and water, and soaking the ribs for 1-4 hours. Brining will add moisture and enhance the taste of your ribs.

Once your ribs are seasoned and dried, it's time to heat up your pan. Use a cast-iron skillet or another 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, or until they reach a golden brown color. If you are cooking a large batch of ribs, you may need to do this in several batches.

After searing, you can brush the top of the ribs with BBQ sauce (optional).

Cooking methods

There are several types of pork ribs, and some are better suited to pan-searing than others. The two most common types of ribs are baby back ribs and side ribs, or spare ribs. Side ribs are bigger and make up the rest of the rib after the baby back ribs are cut away. "Country" ribs are actually thick pieces of pork loin and are a good stovetop option as they are cut from the tender loin.

The simplest way to cook country-style ribs is to sear them on all sides until they are browned. Then, reduce the heat and continue cooking until they reach the minimum temperature of 145 degrees Fahrenheit. You can then slather them with barbecue sauce and place them under the grill for a moment to caramelize the sauce.

To prepare ribs for pan-searing, rinse the meat on both sides under cool, running water. Pat the ribs dry with a paper towel. Season both sides of the meat evenly with salt, pepper, and any other seasonings of your choice.

To sear the ribs, heat olive oil to medium-high in a skillet. Place the ribs in the oil, meat side down, and cook for around five minutes, or until the outside is golden brown. Flip the ribs and cook the other side for another five minutes.

If you are cooking real ribs in a frying pan, you can either fry them quickly, knowing they will be chewy, or slow-cook them until they become tender. To slow-cook, cut your ribs into portions so they fit in the pan and cook under cover at low heat for a couple of hours until they are tender. Alternatively, add a liquid like broth or apple juice to the pan and simmer the ribs until tender. You can then boil down the juices to make a sauce.

Another option is to start the ribs on the stovetop and then transfer them to a low oven to slow-roast until tender.

Timing

The timing of the pan-searing process depends on the type of ribs you are cooking and the method you are using.

For country-style boneless pork ribs, the total cooking time is about 20 minutes to reach an internal temperature of 145°F. This includes a searing time of 4-6 minutes and about 15 minutes of baking in the oven. If you skip the searing step, the oven time will be about 25 minutes. The time will vary depending on the size and thickness of your ribs, the sear, and your desired internal temperature.

For bone-in country-style pork ribs, the searing time will be longer as they need to be cooked in several batches. After searing, the ribs are placed in a casserole dish, basted, and cooked in the oven for 35 minutes.

For baby back ribs, the searing time is about 2-3 minutes per side. After searing, the ribs are set aside and the pan is deglazed with water. The ribs are then layered in a baking dish on top of sliced onion, covered with foil, and cooked in the oven for 2 hours at 325°F.

If you are cooking real ribs in a frying pan, you have a choice between frying them quickly, knowing they will be chewy, or slow-cooking them until they become tender. The slow-cooking method will take a couple of hours until the ribs are fork-tender. Another option is to simmer the ribs gently in broth, apple juice, or another liquid until tender, boiling down the juices at the end to make a sauce.

You can also start ribs on the stovetop and then transfer them to a low oven (275°F to 325°F) to slow-roast until tender.

Serving suggestions

When it comes to serving pan-seared ribs, there are several mouth-watering options to choose from. Here are some ideas to get you started:

Side Dishes

If you're looking for something to accompany your ribs, consider the following:

• Rice or mashed potatoes
• Coleslaw
• Baked beans
• Cornbread
• French fries
• Green beans
• Asparagus
• Honey wheat dinner rolls
• Roasted zucchini and squash
• Roasted turnips and carrots
• Instant pot asparagus
• Sautéed Swiss chard
• Garlic mashed potatoes
• Sauteed mushrooms and onions

Presentation Ideas

For a more impressive presentation, try one of these serving suggestions:

• Slice the ribs thinly and top them with a charred scallion salsa, including fresh and charred scallions and tomatillos.
• Serve the ribs with warmed tortillas and hot sauce for a DIY taco experience.
• Place the ribs over a bed of peppery greens or crunchy romaine.

Frequently asked questions