The first step in preparing ribs for cooking is "removing the membrane."
Using a sharp knife, such as a paring knife, loosen the membrane at one of the rack's corners, then grasp it with a paper towel and peel it off the back of the ribs.
Before cooking, flavour and tenderise the meat with a combination of vinegar, salt, sugar, and spices, suggests Catherine Snowden,
CEO of Fascinating Sky and professional chef who has worked in several American, Italian, and French restaurants.
When cooking meat, "low and slow" is always the way to go, which is perhaps one of the most critical stages when it comes to cooking ribs to get the greatest results.
For a more succulent and tender rack of ribs, it is ideal to cook them gently over a longer length of time at a moderate temperature.
The procedure of basting meat consists of pouring a liquid over the meat while it is cooking.
This may be done to increase the taste of chicken, turkey, steak, and ribs.
When your delightfully marinated, grilled, and basted ribs are finished, the last step is simple to let them rest.
But how long should you let the ribs rest before serving, and is there a method to avoid drying out the meat?