5. Serve
Transfer to a serving dish and enjoy hot, ideally with steamed rice.
Tips for Success
Cooking for Tenderness: Cook ribs low and slow for fall-off-the-bone meat. Slow roasting, braising, or pressure cooking all lock in moisture and flavor.
Grilling Trick: Pre-cook ribs in the oven or boiling water before finishing them on the grill.
Marinate Overnight: For deeper flavor, let ribs marinate overnight.
Perfect Glaze: Baste with sauce during the final stages of cooking for a glossy, caramelized crust.
Boost Flavor: Pair with seasonings like smoked paprika, garlic, or cayenne for extra depth.
Variations
Asian-Style Ribs: Use a marinade of soy sauce, honey, garlic, and ginger. Add sesame oil and chili flakes for heat, then glaze with hoisin or teriyaki sauce.
Classic Barbecue Ribs: Rub with paprika, brown sugar, cumin, and mustard powder. Coat with barbecue sauce and grill for a smoky finish.
Storage
Refrigerator: Cool ribs completely, then store in an airtight container or wrap in foil. Keep up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil (or use a freezer bag). Freeze up to 3 months. Thaw overnight in the fridge before reheating.
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