How to tenderize pork ribs for frying?

To tenderize pork ribs for frying, marinate them overnight in a brine solution containing salt, sugar, vinegar and spices. The addition of spices, such as coriander, thyme, oregano, chili powder, cumin, cinnamon, black pepper and nutmeg, will add more flavor to the finished product. If you don’t have time to brine pork ribs, you can also tenderize them by coating them in a rub. Try using a dry rub with

How to tenderize pork ribs for jerky?

The traditional way to tenderize meat for jerky is called dry aging. Dry aging involves slowly cooking meat at temperatures around 140 degrees Fahrenheit (60 degrees Celsius) in the refrigerator for several weeks. This tenderizes the meat and breaks down the connective tissue, making it easier to chew. You can also tenderize pork ribs using dry aging, but you may need to increase the time to two to three months. You can also tenderize pork ribs by marinating them in a brine for several

How to tenderize pork ribs for roasting?

If you’re planning to try your hand at slow-roasting pork ribs, tenderizing them before cooking is critical to the success of your endeavor. In addition to giving the meat a longer cooking time so it’s more tender, tenderizing the pork makes it easier to carve and ensures the meat will stay juicy throughout. There are several options for tenderizing pork ribs, including dry or wet tenderizing. Dry tenderizing involves coating the meat with a spice rub. Wet tenderizing

How to tenderize pork ribs for satay?

If you’re looking to tenderize pork loin or ribs for a delicious Thai dish, you could rub them with a mixture of fish sauce, sugar, lime juice, or vinegar. Or, you could marinate them in a sweet soy sauce or coconut milk to make Asian-inspired satay.

How to tenderize pork ribs for barbecue?

For tender barbecue pulled pork, pork ribs should be brined for up to 24 hours—or until they’ve doubled in size—and then dry-seasoned. Depending on the size of your ribs and the length of the brine, it might take two days. Be sure to brine the pork in an airtight container so the moisture doesn’t evaporate.