Why are my pork ribs tough?

Cooking your ribs on low heat is key to not touching your meat. The removal of the membrane of the ribs and the tough and thin semi-silvery skin on the backbone side of the meat is also crucial in having tender and juicy grilled ribs.

What is the tough membrane on ribs?

The tough membrane on ribs is the thin, tough outer layers of connective tissue found in pork and beef ribs. The membrane is called Silver skin.

How do you remove a tough membrane from ribs?

Use a small paring knife to lightly open the thin, semi-translucent sheet off the concave side of the ribs. Use a dry paper towel to firmly pull off the thin sheet until it is removed from the bones.

What happens if you don't remove the membrane from the ribs?

The meat will be tasteless and rubbery if the rib membrane or the Silverskin is left on the ribs before seasoning and cooking. The seasoning will not get through to the meaty part of the ribs.

How long does it take to BBQ ribs?

Ribs are best cooked on low and slow technique, meaning the ribs should be cooked at low temperature for a long period of time.

Thai Grilled BBQ Pork Spare Ribs

Name: Thai Grilled BBQ Pork Spare Ribs
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 6
Cuisine: Thai
Ingredients: 1/2 -1 teaspoon ground white pepper. These peppers will add heat. Use sparingly if you don't like food too spicy. Sprinkle some on as garnish if needing more heat.; 2 tablespoons roughly chopped garlic; 1/4 cups minced cilantro stems. If roots are available, use the 3 roots.; 3 pounds of pork spare ribs; 2 tablespoons fish sauce; 3 tablespoons oyster sauce; 3 tablespoons sweet dark soy; 1 tablespoon sugar; 2 teaspoons lime juice or rice vinegar; 2 teaspoons oil, as needed only for brushing on the grill if the meat gets to dry.

Description

Thai grilled BBQ pork spare ribs are delicious and flavorful for any occasion. These succulent pork ribs are marinated in an umami and sweet sauce made from Thai spices, soy sauces, sugar, and garlic. They are then grilled to perfection until tender, juicy, and fall-off-the-bone delicious.

Ingredients

Scale

1/2 -1 teaspoon ground white pepper. These peppers will add heat. Use sparingly if you don't like food too spicy. Sprinkle some on as garnish if needing more heat.
2 tablespoons roughly chopped garlic
1/4 cups minced cilantro stems. If roots are available, use the 3 roots.
3 pounds of pork spare ribs
2 tablespoons fish sauce
3 tablespoons oyster sauce
3 tablespoons sweet dark soy
1 tablespoon sugar
2 teaspoons lime juice or rice vinegar
2 teaspoons oil, as needed only for brushing on the grill if the meat gets to dry.

Cook Mode Prevent your screen from going dark

Instructions

Blend fish sauce, oyster sauce, sweet dark soy sauce, sugar, garlic, cilantro, white pepper, and lime juice in a spice grinder or small food processor. Use a mortar and pestle to pound the garlic, cilantro, and white pepper into a rough paste in a food processor, and spice grinders are available. Then add the remaining ingredients (the sauces) to the paste in the mortar. *If your rib racks are not separated, use a sharp knife to slice the ribs on a cutting board. Wash the ribs with cold water and pat dry with paper towels. Remove the membrane before marinating. See the FAQ section below.
Place the pork spare ribs in a large bowl. Pour the marinade over the ribs, then cover tightly with plastic wrap or aluminum foil before refrigerating the meat. A deep dish, baking sheet, or large resealable plastic bag is also great for marinating the meat. If using a Ziploc bag, seal the bag and massage the marinade into the ribs. Let the ribs marinate in the refrigerator for at least 4 hours or overnight for best results.
Remove the marinated ribs from the refrigerator, and turn the ribs a couple of times to get the marinating sauce to cover each individual rib, especially on the meaty side. Let sit at room temperature for 30-45 minutes before grilling. 10 minutes before grilling, preheat the grill to medium-low heat.
Place ribs on the hot grill. Do not discard the remaining marinade. We'll use the reserved marinade to brush on the meat while grilling for extra flavor and tenderness.
Grill the ribs over medium-low for about 25-30 minutes per side or until the internal temperature reaches 165°F. If the meat gets dry and looks darkened, move those pieces to the side from indirect heat. Use the extra sauce or the oil to baste on the meat as you go along.
Once the meat is fully cooked, remove the spare ribs from the grill to a large serving platter. Serve the Thai grilled BBQ pork spare ribs hot with your favorite sides. Have plenty of paper towels ready to wipe your fingers! Enjoy!

Notes

Choose the right cut of pork ribs - St. Louis-style ribs and Pork loin back ribs are the best choices for this recipe as they have the perfect balance of meat and fat.

Marinating the ribs overnight will help infuse the flavors into the meat and make it bone tender.

If you have a charcoal grill, use it. I used a gas grill for my recipe, but the charcoal grill will give your ribs a deep smoky flavor that is delightful to taste.
Preheat the grill - It’s important to preheat the grill for at least 10 minutes before cooking the ribs to ensure even cooking.

Cook the ribs slowly - Cook the ribs over low heat for tender and juicy meat.

Baste the ribs with the marinade - Basting them with the marinade while they’re cooking will help keep them moist and flavorful.

Serve with sticky rice - Thai grilled BBQ pork spare ribs are traditionally served with sticky rice and tangy, spicy salads.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 2 hours
Cook Time: 1 hour
Category: grilled food, pork recipes
Method: grilling
Cuisine: Thai