Perfectly roasted ribs: Mastering tender and juicy results
Properly prepared ribs taste exquisite. It's best to roast them in the oven. However, the temperature is critical here, ensuring they are tender yet remain juicy and do not dry out.
Many people are hesitant to prepare ribs because they often come out tough. This can occur due to the need for ample cooking time at the right temperature to achieve tender and delicate meat. It is also important to remember that ribs should be marinated before they go into the oven. The ribs should rest in the marinade for at least 30 minutes, though leaving them overnight is preferable. However, if you marinate them overnight, they must be placed in the fridge.
The best temperature for baking ribs
Soft meat that falls off the bone is the goal. We want the ribs to reach this level of succulence after roasting. It's essential to be patient and plan the preparation of such a dish thoroughly. Roasting ribs is lengthy because it takes time to become tender. Many culinary experts suggest an ideal low but stable temperature, around 150-160°C. Slow cooking is the best method for ribs. The roasting time is approximately 3 hours at this temperature. You should only increase the temperature to around 200°C towards the end to achieve a nicely browned and crispy finish.
A faster way to cook ribs
Don't have time for such lengthy roasting? You can also roast the ribs at a higher temperature, between 180-200°C. In this case, it's advisable to sear them in a pan first to lock in the meat's juices. While roasting at a higher temperature, the ribs are more likely to dry out, so basting them with marinade or broth is beneficial. The guideline here is an hour of roasting per kilogram of meat.
