Pork ribs are a delicious cut of meat that are popular for making ribs and barbecue. However, working with ribs on the bone can be tricky and messy. Deboning, or removing the bones from the ribs, allows you to prepare boneless ribs that are easier to work with.
In this article, we provide a complete guide on how to properly debone pork ribs. We will walk through the necessary tools, the step-by-step process, and provide tips and suggestions for getting the perfect boneless rib!
Why Debone Pork Ribs?
There are several advantages to deboning pork ribs before cooking:
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Easier to portion – Boneless ribs allow you to easily cut the meat into uniform portions or strips for meals. With ribs on the bone, you are limited to the size of the bones.
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Versatile – Deboned ribs can be sliced, diced, shredded or left whole for various recipes. You have more freedom over the final shape and texture of the meat.
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Delicate texture – Removing the bone allows you to cook the meat longer to get it fall-off-the-bone tender without overcooking the bone.
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Easier to eat – Diners won’t have to navigate around bones when eating the finished ribs. This makes deboned ribs ideal for appetizers sandwiches soups and more.
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More economical – Deboning ribs allows you to stretch the meat further since you aren’t paying for bone weight. It also reduces waste from uneaten bones.
What You Need to Debone Pork Ribs
Deboning ribs takes some specific tools to do the job properly:
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Sharp boning knife – A sturdy 5-6 inch blade with a narrow tip lets you easily slice along the bones.
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Kitchen shears – Used for cutting through the rib cartilage and membrane.
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Cutting board – Provide a stable surface for cutting. Use a large board so you have ample space.
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Paper towels – Help grip slippery membranes for removal.
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Meat mallet (optional) – A rubber mallet can be used to flatten ribs after deboning.
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Cook’s twine (optional) – Used to tie boneless ribs into a cylindrical shape.
Step-by-Step Guide to Deboning Pork Ribs
Now let’s get into the nitty gritty of how to properly remove bones from pork ribs:
1. Place Rib Rack Meat-Side Down
- Lay the rib rack meaty-side down on your cutting board. Keep the other ribs in place for stability.
2. Loosen Membrane Along Lower Edge
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Slide your knife under the membrane covering the underside of the bones.
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Gently loosen a corner of the membrane then grab with a paper towel.
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Slowly peel away the membrane, using your knife to free it as you pull.
3. Remove Rib Cartilage
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Use kitchen shears to cut through the rib cartilage between each bone.
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Cut from one side to the other, separating the bones into individual ribs.
4. Slice Alongside Bones
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With membrane removed, start on one side and use your knife to slice alongside the first bone.
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Keep the knife tight to the bone as you slide it along the length of the rib.
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Remove the meat from each bone using a smooth, continuous slicing motion.
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Repeat for each rib bone until all meat is detached.
5. Remove Bones and Trim Meat
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Pull out the now separated rib bones.
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Trim excess fat, sinew or ragged edges from the deboned rib meat.
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Rinse ribs and pat dry if needed before cooking or storing.
Tips for Deboning Pork Ribs
Follow these tips for best results when deboning pork ribs:
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Work slow – Go slowly so you don’t tear the meat. It takes precision.
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Keep knife sharp – A dull knife requires excessive pressure and risks ripping the meat.
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Cut against bone grain – Slicing against the bone makes it easier to detach the meat cleanly.
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Chill meat – Partially frozen ribs debone more cleanly than warm fresh ribs.
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Leave membrane – For baby back ribs, you can leave some membrane to hold meat together.
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Watch fingers – Keep fingers curled under when slicing to avoid accidental nicks.
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Save bones – Freeze bones to use later for making stock or bone broth.
What to Do with Deboned Pork Ribs
You have lots of possibilities for enjoying deboned pork ribs:
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Grill or braise – Season and cook boneless ribs low and slow until tender.
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Oven bake – Top seasoned boneless ribs with barbecue sauce and bake.
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Rib lettuce wraps – Dice or shred for Asian-inspired wraps.
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Quesadillas – Diced rib meat makes tasty quesadilla fillings.
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Sandwiches – Pile tender shredded rib meat onto buns or bread.
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Salads – Toss bite-sized pieces into green, grain or pasta salads.
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Soups – Add rib meat to bean, vegetable, tomato or noodle soups.
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Stir fries – Quick-cook strips of rib meat in a hot skillet with veggies.
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Kabobs – Thread rib cubes onto skewers for grilled kabobs.
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Sliders – Top mini buns with rib meat for messy, finger-food fun.
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Tacos – Stuff rib meat into soft tortillas or taco shells.
The options are only limited by your imagination. Deboned ribs cook faster and allow for flexibility in recipes.
Frequently Asked Questions About Deboning Ribs
Here are answers to some common questions about removing bones from pork ribs:
How hard is it to debone ribs?
It takes some knife skills, patience and practice to do it properly. Go slowly your first few times. Once you get the technique down, it becomes quick and easy.
What ribs are easiest to debone?
Baby back ribs have smaller bones that separate cleanly. Meaty spare ribs take more effort to debone around the bone curves.
Do you need to debone ribs for pulled pork?
No, deboning is not necessary for shredded pork dishes like pulled pork. The bone softens during slow cooking.
Can I freeze deboned raw ribs?
Yes, wrap tightly in plastic and freeze for 2-3 months. Thaw in fridge before using.
Should I tie boneless ribs into a roll?
Tying into a roll helps boneless ribs hold their shape during cooking. Usecook’s twine and remove before serving.
Do boneless ribs cook faster?
Partially. Without bones, the meat becomes tender faster but still benefits from slow moist cooking.
Enjoy the Benefits of Deboning Ribs!
That covers the complete process for easily deboning pork ribs. With the bones removed, ribs become far more versatile and convenient to cook while still delivering the same great flavor.
Give deboning a try and open up new possibilities for enjoying pork ribs any night of the week. Just be sure to use a sharp knife, focus on proper technique and take it slow. Before you know it, you’ll be a pro at delivering perfect, boneless ribs.