Are you a fan of succulent, juicy pork ribs? Do you struggle with cutting through the bones to get to the meat?
Fear not, because we’ve got you covered! In this article, we’ll guide you through the process of cutting through pork rib bones like a pro.
From trimming the rack to removing the skirt, we’ll cover all the tips and tricks you need to know to make your next rib feast a success.
So grab your knife and let’s get started!
How To Cut Through Pork Rib Bones?
The first step in cutting through pork rib bones is to prepare the rack. If you’re using spare ribs, it’s important to trim off the flap of meat at the end of the rack. This piece has a tendency to burn and cook unevenly, so removing it will ensure that your ribs cook evenly.
Next, orient the spare ribs so that the bone side is facing up. With a sharp knife, remove the skirt – this is the diaphragm of the hog and can effectively double the thickness of the rack, making it cook much slower. Use a narrow knife to remove it completely, and trim any excess fat on the back section of the ribs to make the rack even.
Now that your rack is prepped, it’s time to cut through the bones. There are two ways to go about this: you can either separate each rib with your knife and cut them down into small pieces, making riblets, or you can cut the ribs sideways directly without separating them to make long strips of meat with the rib bones in between.
If you’re making riblets, it’s important to note that butchers typically cut them from the parts they discard when cutting spare ribs. If you want to make use of those trimmings instead of getting spare ribs and breaking them down into smaller “riblets,” buy a St. Louis cut and cut the extra meat near the baby back ribs to get access to true riblets.
When cutting through the bones, it’s important to use a sharp knife and let gravity help you with the cutting motion. Swing down swiftly towards the bone, but don’t grip too hard – just enough to keep the knife steady.
To test for tenderness, try using a toothpick. Poke it into the meat between the bones – when it slides in with little or no resistance, your ribs are done.
Preparing The Rack
Before you start cutting through pork rib bones, it’s important to prepare the rack properly. If you’re using spare ribs, the first step is to trim off the flap of meat at the end of the rack. This piece can burn and cook unevenly, so removing it will ensure that your ribs cook evenly.
Next, orient the spare ribs so that the bone side is facing up. Use a sharp knife to remove the skirt – this is the diaphragm of the hog and can double the thickness of the rack, making it cook much slower. Use a narrow knife to remove it completely, and trim any excess fat on the back section of the ribs to make the rack even.
Once your rack is prepped, it’s time to cut through the bones. There are two ways to go about this: you can either separate each rib with your knife and cut them down into small pieces, making riblets, or you can cut the ribs sideways directly without separating them to make long strips of meat with the rib bones in between.
If you’re making riblets, it’s important to note that butchers typically cut them from the parts they discard when cutting spare ribs. If you want to make use of those trimmings instead of getting spare ribs and breaking them down into smaller “riblets,” buy a St. Louis cut and cut the extra meat near the baby back ribs to get access to true riblets.
When cutting through the bones, it’s important to use a sharp knife and let gravity help you with the cutting motion. Swing down swiftly towards the bone, but don’t grip too hard – just enough to keep the knife steady. To test for tenderness, try using a toothpick. Poke it into the meat between the bones – when it slides in with little or no resistance, your ribs are done.
Removing The Membrane
One important step in preparing pork rib bones for cooking is removing the tough membrane that covers the bony side of the ribs. This membrane is inedible and can make the ribs tough and chewy if left on during cooking.
To remove the membrane, start by flipping the ribs over so that they are curved towards you. Look for a thin, somewhat translucent layer of white tissue attached to the ribs – this is the membrane you want to remove.
To get started, pull up a corner of the membrane at one edge of the slab of ribs. You can use a blunt knife or your fingers to get it started. Once you have a grip on the membrane, slowly pull it off in one piece. If it tears, use your knife or fingers to grab another section and continue pulling until you have removed all of the membrane.
It’s important to note that the membrane is the only part of the ribs that should be easily separated from the meat. If you’re having trouble pulling something off, it’s likely not the membrane and should be left alone.
By removing the membrane before cooking, you’ll ensure that your pork rib bones are tender and easy to eat. Plus, it’s a simple step that can make a big difference in the final result of your dish.
Trimming The Excess Fat
One of the most important steps in preparing pork ribs is trimming off excess fat. This will not only improve the flavor and texture of your ribs, but it will also make them healthier to eat.
The majority of the excess fat will be found on the back side of the ribs, where most of the bone, membrane, and fat deposits sit. Start by flipping the rack over to expose the back side and removing the fell – this is a tough, paper-like membrane that covers the bony side of the ribs. Use a sharp knife to lift up a corner of the membrane, then grab it with a paper towel and pull it off in one piece. This will expose deposits of fat that can now be scraped off the slab.
The best scraping tool to use is the curved tip of a teaspoon or tablespoon. After de-fatting the bony side, inspect the other side of the slab for excess fat that can be trimmed away. Use a sharp knife to trim off any stray scraps of meat around the edges while you’re at it. If you make your own sausage, save these trimmings of fat and meat for the grinder.
If you find that there is still excess fat remaining on your ribs after scraping and trimming, you can also make slashes through the membrane every inch to help some of the fat render out during cooking.
By taking the time to trim off excess fat, you’ll end up with flavorful and healthy pork ribs that are sure to impress your guests.
Separating The Ribs
Once you have prepped your rack of pork ribs, it’s time to separate the ribs. This step is crucial if you want to make riblets or cut the ribs into long strips with the bones in between.
To separate the ribs, use a sharp chef’s knife or cleaver and cut between each rib bone. Be careful when you reach thicker bits at the ends of the ribs – maneuver your blade until you hit soft meat or cartilage to avoid damaging your knife on the hard bones.
Place the separated ribs into a large mixing bowl and add any desired seasoning such as salt, sugar, garlic powder, onion powder, Sichuan peppercorn powder, cumin, Shaoxing wine, and water. Mix well and let the ribs marinate for a few hours or overnight in the refrigerator before cooking.
Whether you’re making riblets or long strips of meat with bones in between, separating the ribs is an essential step in preparing pork ribs for cooking. With a sharp knife and a bit of care, this step can be easily accomplished, resulting in delicious and tender pork ribs.
Cutting Through The Bones
Cutting through pork rib bones can be a daunting task, but with the right technique, it can be done easily and safely. The batoning method is a popular method for cutting through small and medium bones, known for the satisfying sound it makes as the knife goes through the bone. However, for larger pork rib bones, a different approach is needed.
Start by positioning the rack with the bone side facing up. With a sharp knife, make a horizontal cut to severe the breastbone and cartilage. To find the sweet spot for this cut, locate the longest rib and feel along it until you detect a softer spot where the rib connects to the sternum. Make the cut by inserting the knife into the soft spot and slicing perpendicular to the ribs, cutting through all of the soft spots where each rib meets the breastbone.
Once the breastbone is removed, it’s time to cut through each individual rib. Position the knife at the desired length and tap it gently with a mallet. Repeat until the rib is cut into appropriately sized pieces. It’s important to let gravity do most of the work here – swing down swiftly towards the bone, but don’t grip too hard – just enough to keep the knife steady.
To test for tenderness, try using a toothpick. Poke it into the meat between the bones – when it slides in with little or no resistance, your ribs are done. Remember to always use a sharp knife and take your time to ensure safety and precision when cutting through pork rib bones.
Removing The Skirt
One important step in preparing spare ribs is removing the skirt. The skirt is a thin strip of meat along the back and sometimes on the side of the ribs, leftover from the diaphragm of the hog. If not removed, it can burn and cause the ribs to cook unevenly. Additionally, it can double the thickness of the rack, making it cook much slower.
To remove the skirt, lay the rack on its back on a chopping board. Use a narrow knife to remove it completely, laying the blade flat against the rib bones and wedging it underneath the flap. Cut the skirt off completely, and trim any visible excess fat on this back section of the ribs in order to make the rack even.
It’s important to note that the amount of skirt remaining can vary from cut to cut. Sometimes it’s just a narrow flap, and sometimes it can be much larger. A knife with a narrow, flexible blade is best for this chore.
Once the skirt has been removed, your spare ribs are ready for cooking. A light dusting of your favorite dry rub seasoning and an hour or so in the smoker and they’ll be ready to munch on.
