How to braise pork ribs so they are tender
Braised pork ribs is a classic home-cooked dish, but how to make the pork ribs tender and juicy is a headache for many newbies in the kitchen. Combining the hot topics and cooking techniques on the Internet in the past 10 days, we have compiled a detailed guide to help you easily make tender and delicious braised pork ribs.
1. The key to material selection: the location of the ribs determines the taste
| Spare ribs type | Features | Suitable practice |
|---|---|---|
| Ribs | Thick meat and even fat | The first choice for braised braise, long-term cooking without using firewood |
| Small row | Thin bones, thin layer of meat | Faster cooking is better |
| spine | More bone marrow, less meat | Suitable for making soup |
2. Pretreatment skills: key steps of tenderization
| method | Operating Instructions | scientific principles |
|---|---|---|
| cold water immersion | Soak the ribs in cold water for 1 hour (change the water every 20 minutes) | Remove blood and reduce fishy smell |
| Starch scratching | Use 2 tablespoons of starch + 1 tablespoon of cooking wine and knead for 3 minutes | Starch absorbs impurities and cooking wine removes fishy smell |
| Slap the back of the knife loose | Use the back of the knife to pat both sides of the ribs horizontally | Destroy fibrous tissue |
3. Cooking Secrets: Staged Fire Control Plan
| stage | heat | time | Status judgment |
|---|---|---|---|
| blanch water | Bring to a boil, turn to low heat | 3 minutes | The foam is completely separated |
| Fry | medium heat | 2 minutes/noodle | Golden slightly burnt surface |
| stew | Simmer over low heat | 40 minutes | Chopsticks penetrate easily |
| Collect juice | fire | 3-5 minutes | Thick soup hanging spoon |
4. Golden ratio of ingredients (take 500g pork ribs as an example)
| Material | Dosage | function |
|---|---|---|
| rock candy | 15g | Fried sugar to brighten color |
| light soy sauce | 2 scoops | Basic salty taste |
| Old soy sauce | 1 spoon | Add color |
| cooking wine | 3 spoons | Remove the fishy smell |
| balsamic vinegar | 1/2 spoon | soften meat |
| ginger | 5 pieces | Remove fishy smell and increase aroma |
5. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| meaty fat | The heat is too high/the stewing time is not enough | Reduce the heat to low to extend the simmering time and add 1 bowl of hot water. |
| tastes bitter | Sugar-colored and burnt/excessive spices | Stir-fry the sugar until it turns amber, and reduce the spices by half |
| dull color | Not enough dark soy sauce/unfried sugar color | Add 1/2 spoon dark soy sauce + 1 spoon hot water to dilute |
6. Recommended innovative practices (top 3 most popular on the entire network)
1.beer substitution method: Use 330ml beer instead of water. The maltose component can soften the meat better and give it a special aroma after the juice is collected.
2.Slow cooking method: After blanching, put it in a vacuum bag, heat it in a 60℃ water bath for 2 hours, and then quickly collect the juice. The meat quality is comparable to that of a high-end restaurant.
3.Fruit enzyme pickling method: Marinate pineapple or kiwi slices for 20 minutes. Natural protease can break down muscle fibers.
Once you master these techniques, you'll find that the tenderness of your braised short ribs can easily surpass that of your average restaurant. Remember to be patient during the cooking process, good flavors take time to develop.
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