I bought some beef back ribs a month or two ago but I haven’t made ribs in decades so I don’t remember how long I cooked them for. (Actually I’m sure the ribs I’ve cooked in the past were pork ribs.) So I tried googling cooking instructions but the ones given were for a whole rack and cooking them for hours but I have only three solitary ribs. Does anyone know how to cook such a small quantity of ribs? Photo below of said ribs for reference.
I have cooked beef ribs : charcoal grill, gas grill, oven ,air fryer.
What cooking equipment do you have? How do you like your “bones”, Inlike my ribs to taste similar yo standing rib roast end cut…I.e., well done
I have an oven which I will most likely use. I like my ribs medium. I also have a slow cooker but I also live in a really warm apartment and the atmospheric temperature affects the cooking time so I tend not to use it during the summer.
OK, season place into oven until medium.
I try to plan my menus based on the weather, e.g., oven when it is cold, stove and outdoor grill when it is warm.
I have a hard time envisioning how that would work with this cut because it is very sinewy and has a lot of connective tissue (which needs to be cooked to 180° F to break down) and not much meat. How about rubbed/seasoned, wrapped, baked low and slow (or in slow cooker), then brushed with a sauce and finished off under the broiler. This looks reasonable: https://40aprons.com/beef-back-ribs-oven/
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Exactly.
Shouldn’t really cook ribs (of any kind) the same way we do steaks (or beef).
Given the amount of connective tissue in most kinds of ribs, low and slow is the way to go.
And if done properly (i.e. low and slow) you’re never going to get “medium rare” of any kind.
I suppose one way to achieve a “medium rare” color is to sous vide the ribs and then add a nice crust with a creme brûlée torch.
