Are you a fan of succulent and flavorful pork ribs, but sometimes find them to have a strong gamey taste?
Fear not, for blanching is here to save the day!
Blanching pork ribs is an essential pre-treatment before braising, and can effectively remove any unpleasant flavors while still maintaining the meat’s delicious taste.
In this article, we’ll guide you through the simple steps of blanching pork ribs, so you can enjoy perfectly tender and tasty ribs every time.
So, let’s get started!
How To Blanch Pork Ribs?
Step 1: Prepare the Water
Begin by preparing a pot of boiling water. You can use a saucepan or skillet, but make sure it’s large enough to submerge the entire rib. If you don’t have a large enough skillet, a wok works great too.
Step 2: Boil the Ribs
Once the water is boiling, add the pork ribs to the pot and let them cook for about five minutes. This process will blanch the ribs and remove any unwanted flavors.
Step 3: Drain and Set Aside
After five minutes, remove the ribs from the pot and drain them. You can now proceed with your recipe as desired, whether it be braising, grilling, or baking.
Why Blanch Pork Ribs?
Blanching pork ribs is an essential pre-treatment process that helps to remove any unwanted flavors and impurities from the meat. Some pork ribs may have a strong gamey taste, and blanching can effectively remove the unpleasant taste of the pork. This process will not reduce the flavor since it takes only five minutes.
Blanching also helps to remove any blood and other impurities from the muscles and bones, which can result in a less cloudy broth. The time for blanching the meat should not be too long, usually no more than five minutes, as it can lead to a loss of nutrients and a reduction in flavor.
Furthermore, blanching is an effective way to clean the ribs and retain their nutrition to the greatest extent possible. While some people may worry about nutrient loss during blanching, washing the ribs with warm water and salt can help remove dust and bacteria on the pork. Using cold water for blanching is also important as it helps to heat the ribs more evenly, gradually removing any fishy smell, while preserving the freshness of the meat.
Preparing The Ribs For Blanching
Before blanching the pork ribs, it’s important to ensure they are properly prepared. Some pork ribs may have a strong gamey taste, and blanching can effectively remove the unpleasant taste of the pork. To prepare the ribs for blanching, place them in a saucepan or skillet and make sure the amount of water is sufficient to submerge the entire rib.
It’s important to note that blanching the pork ribs is an essential pre-treatment before proceeding to braise. Blanching helps to remove any impurities or leftover blood from the meat, which can cause an unpleasant taste. When blanching meat, it’s important to use cold water instead of boiling water. As the water temperature rises, the blood and impurities will slowly release from the meat.
Once the water is boiling, add the pork ribs to the pot and let them cook for about five minutes. This process will not reduce the flavor since it takes only five minutes. After five minutes, remove the ribs from the pot and drain them. You can now proceed with your recipe as desired, whether it be braising, grilling, or baking.
Blanching The Pork Ribs
Blanching the pork ribs is an essential pre-treatment before proceeding to braise them. Some pork ribs may have a strong gamey taste, and blanching can effectively remove the unpleasant taste of the pork. This process will not reduce the flavor since it takes only five minutes.
To blanch the pork ribs, follow the steps mentioned above. It’s important to use a large enough pot to ensure that the ribs are fully submerged in water. Boil the water first and then add the ribs to the pot. Let them cook for five minutes, then remove them from the pot and drain them.
Remember, blanching is not boiling. Blanching is a cooking technique where food is briefly immersed in boiling water or hot oil and then removed. Boiling, on the other hand, involves cooking food in boiling water for an extended period of time.
Blanching pork ribs before cooking them can help remove any unwanted flavors and make them more tender. It’s an important step to ensure that your final dish tastes delicious.
Cooling And Drying The Ribs
After blanching the pork ribs, it’s important to cool and dry them before proceeding with your recipe. Cooling the ribs will prevent them from overcooking and drying out, while drying them will help the seasoning and sauce adhere better.
To cool the ribs, place them on a wire rack and let them sit at room temperature for about 10-15 minutes. This will allow the excess moisture to evaporate and prevent the ribs from becoming too soft.
To dry the ribs, pat them dry with paper towels or a clean kitchen towel. Make sure to remove any excess moisture, as this can affect the texture and flavor of the final dish.
Once the ribs are cooled and dried, you can proceed with your recipe as desired. Whether you’re grilling, baking, or braising, taking the time to properly cool and dry the ribs will ensure that they turn out tender, juicy, and full of flavor.
Using Blanching To Enhance Flavor In Braised Pork Ribs
Blanching is a common technique used in Chinese cooking to enhance the flavor of meat, including pork ribs. By blanching the ribs before braising, you can remove any impurities and reduce the gamey taste that some pork ribs may have. This process is essential for achieving a delicious and flavorful dish.
To blanch pork ribs, start by filling a large pot with enough water to fully submerge the ribs. It’s important to use cold water instead of hot water to avoid sealing in any impurities or blood. Bring the water to a gentle boil and add the pork ribs to the pot. Let them cook for about three minutes, skimming off any greyish foam that accumulates on the surface.
After three minutes, remove the ribs from the pot and drain them in a colander. You can now proceed with braising or cooking the ribs according to your recipe. Blanching not only enhances the flavor of the pork ribs but also helps to ensure they are cooked evenly throughout.
Tips And Tricks For Perfectly Blanching Pork Ribs
Blanching pork ribs is an essential step in many recipes to remove impurities and unwanted flavors. Here are some tips and tricks to help you perfectly blanch your pork ribs:
1. Soak the Ribs: Soak the ribs in cold water overnight to remove any blood or impurities. Discard the water before blanching.
2. Discard Froth and Fat: When boiling the ribs, skim off any froth or fat that rises to the surface of the water. This will help to remove any impurities and unwanted flavors.
3. Use Korean Soybean Paste: For a Korean twist, use Korean soybean paste (Doenjang) instead of soybean curds.
4. Marinate the Ribs: Marinate the ribs with a small amount of light soy sauce and salt for at least two hours before blanching. This will enhance the flavor of the pork ribs.
5. Remove Membrane: Before seasoning or marinating, remove the membrane from the bone side of the ribs to allow for better seasoning penetration.
6. Blanching Alternatives: If you prefer not to boil your ribs, you can blanch them by placing them in boiling water for a few minutes or rinsing them under running water if they are fresh and have no unacceptable smell.
By following these tips and tricks, you can perfectly blanch your pork ribs for a delicious and flavorful dish.
