The membrane on the back of the ribs—often referred to as "silverskin"—can make them tough, so it's critical to peel that off.
"Loosen the membrane at one of the rack's corners using a sharp knife, then grab it with a paper towel and peel it off the back side of the ribs."
The next critical step in making the best ribs is to "add flavour and tenderise the meat with a mixture of vinegar, salt, sugar, and spices before cooking.
CEO of Fascinating Sky and a professional chef who has worked in a variety of American, Italian, and French restaurants.
Cooking ribs for the finest results is to ensure that "low and slow" is always the way to go when cooking your meat
In other words, if you want a more succulent and delicate rack of ribs, keep the heat low and cook them slowly over a longer length of time.
In order to add flavour to meat while it is cooking, a basting liquid is poured over the meat periodically while it is in the oven.
It is possible to achieve this result in order to improve the flavour of chicken, turkey, steak, and—yes, you guessed it—ribs.
When your deliciously marinated, grilled, and basted ribs are finished, the only thing left to do is let them rest.
But how long should you rest your ribs before serving, and is there a method to do so without the meat drying out?