Need Help - Country Spare Ribs not tender

[annolbrich]

Made country spare ribs yesterday, par boiled/oven method. They are quite tasty but not tender!! Is there some way I can rescue them? Just wondering if I could maybe cook some more in the microwave or oven? Or maybe best to cut all meat off bone and mince and try to turn into sloppy joes? Thanks in advance for your help.

 

[Morning Glory]

Welcome to the Forum @annolbrich. Whatever you do don't microwave! That will just make them tougher. How long did you boil/oven cook them?

 

[Francesca]

Welcome to CookingBites @annolbrich ..

 

[annolbrich]

Made country spare ribs yesterday, par boiled/oven method. They are quite tasty but not tender!! Is there some way I can rescue them? Just wondering if I could maybe cook some more in the microwave or oven? Or maybe best to cut all meat off bone and mince and try to turn into sloppy joes? Thanks in advance for your help.

Welcome to CookingBites @annolbrich ..

I followed a recipe from the internet, parboiled 20 minutes then baked for 25 more minutes with sauce on it.

 

[toddhicks209]

Did your meat come with much marble? The more marble, or white stuff, that's in meat such as ribs, the less tough the meat will be.

 

[Francesca]

@annolbrich

I have never par boiled anything in my life ..

I have even Heard of par boiling ribs either ..

On rare occasion, I have prepared in oven with a home made BBQ sauce and have basted during the roasting processing ..

Always tender ..

Hope you find a solution & all is okay with Hurricane Irma ..

 

[Slumgullioneer]

Parboiling ribs is not uncommon....
But it sounds like the ribs themselves might be the issue.
Their quality can vary, just like any other cut.
You can also try boiling a little longer...loosen up that collagen a bit more.



.

 

[Francesca]

Parboiling ribs is not uncommon....
But it sounds like the ribs themselves might be the issue.
Their quality can vary, just like any other cut.
You can also try boiling a little longer...loosen up that collagen a bit more.



.

Slumgullineer,

It is extremely rare on the Iberian Peninsula ..

Perhaps, it is more common place in the Americas ..

I do agree, however, it could be the ribs themselves ..

Have a nice wkend.

 

[epicuric]

Slumgullineer,

It is extremely rare on the Iberian Peninsula ..

Perhaps, it is more common place in the Americas ..

I do agree, however, it could be the ribs themselves ..

Have a nice wkend.

It may be rare on the Iberian Peninsula, but it's not an American innovation. I have encountered this method in both Greek and French cuisine. See the Recipe Cookalong challenge thread.

 

[epicuric]

I followed a recipe from the internet, parboiled 20 minutes then baked for 25 more minutes with sauce on it.

That cooking time is too short. I would lower the temperature to 120 - 130 deg C and cook in the sauce for 2-3 hours.

 

[Yorky]

I almost always marinate pork ribs (24 hours or more). The pork here is exceptional (unlike the beef) so it doesn't need much cooking after that. However, I prefer pork that doesn't "fall off the bone" - I like to rip it off with my teeth.

This is Jamie Oliver's "black" marinade.