Blanching is a quick pre-cooking technique that can help make pork ribs incredibly tender and flavorful. By briefly boiling the ribs, you can remove impurities, attenuate any unpleasant flavors, and set yourself up for finger-licking good ribs every time.
While blanching does take a few extra minutes, it’s a simple process that pays off in the end. Follow this guide to learn proper blanching methods, why it improves texture and taste, ideal blanching times, and how to enhance the flavor of blanched ribs.
Why Blanch Pork Ribs?
Here are some of the top reasons for blanching pork ribs before cooking:
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Removes impurities and debris – Blanching helps rinse away any bone fragments, blood, or grime on the ribs This results in a cleaner flavored end product
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Attenuates “porky” taste – Some pork can have a strong, gamy flavor Blanching mellows this out.
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Makes meat more tender – The short boil helps break down connective tissues and collagen.
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Allows seasonings to penetrate – Blanching opens up the meat structure so spices and sauces absorb better.
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Enhances flavor – Blanching deepens the pork flavor and improves how well it takes on added seasonings.
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Improves texture – The process makes the ribs incredibly tender without compromising the meat.
So while it adds one extra step, blanching is highly beneficial and well worth the effort.
Getting Started – What You’ll Need
Blanching pork ribs is simple. Here’s what you’ll need:
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Pork ribs – Look for meaty, well-marbled ribs with a nice layer of fat on top. Avoid overly thin or bony ribs.
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Large pot – You’ll need a stockpot or other large, deep pot to fully submerge the ribs.
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Water – Use cold water rather than already boiling water. Start with enough water to cover the ribs.
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Colander – For draining the ribs after blanching.
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Seasonings – Salt, sugar, garlic, ginger, green onions, etc. to flavor the blanching liquid.
That’s all you need! Now let’s get blanching.
How to Blanch Pork Ribs – Step-By-Step
Follow these simple steps for perfectly blanched ribs:
1. Prep the Ribs
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Rinse ribs under cool water and pat dry. Trim off any loose membranes or excess fat.
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Cut ribs into individual ribs or leave whole racks – your preference.
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Use kitchen shears to cut ribs into pieces that will fit completely submerged in your pot.
2. Fill Pot with Cold Water
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Place pork ribs in large pot and cover completely with cold water.
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Water should cover ribs by at least 1 inch.
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For flavor, add salt, sugar, garlic, ginger, scallions, etc. if desired.
3. Bring Water to a Boil
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Place pot with ribs and water over high heat. Cover and bring to a rolling boil.
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As water heats, scum and impurities will rise – skim these off.
4. Blanch the Ribs
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Once at a boil, let ribs blanch for 3-5 minutes. No longer than 5 minutes.
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Foam and scum will continue rising – keep skimming throughout.
5. Drain and Cool the Ribs
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Drain ribs immediately in a colander and rinse with cool water to stop cooking.
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Let ribs cool for 10-15 minutes before using in recipes.
And that’s it – your ribs are blanched and ready for anything!
Blanching Times for Different Cuts of Ribs
Blanching time can vary slightly depending on the size and cut of the ribs:
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Baby back ribs – Blanch for just 3 minutes since they’re smaller and more delicate.
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Spareribs – Blanch meaty spareribs for 4-5 minutes.
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Country-style ribs – These meatier ribs may need a full 5 minutes of blanching.
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Rib tips – Blanch small rib tips or fragments for just 2-3 minutes.
For meatier ribs, allow the full 5 minutes. Thinner and smaller ribs need less time.
Enhancing Flavor Through Blanching
While plain water works, you can maximize flavor by blanching in seasoned liquid. Consider adding:
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Soy sauce – For Asian-style ribs, use a soy sauce blanching liquid.
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Vinegar – White or rice vinegar adds tanginess.
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Garlic and ginger – Essential aromatics for Asian ribs.
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Onion and scallion – Heightens savory umami taste.
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Spices – Cinnamon, star anise, cloves, etc. for warmth.
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Herbs – Rosemary, thyme, parsley for freshness.
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Sugar – A touch of sugar balances out and tenderizes meat.
Let the ribs blanch in the seasoned liquid to impart maximum flavor before final cooking.
Blanching Q&A
Here are some common questions about blanching pork ribs:
Should ribs be soaked before blanching? Yes, soaking in salt water for 30-60 minutes helps remove impurities and improves the blanching process.
Does blanching make the ribs mushy? No, with proper 3-5 minute times. Over-blanching can make them too soft.
Can I skip blanching and just season the raw ribs? Yes but you lose out on the tenderizing effect and flavor benefits blanching provides.
Can I reuse blanching liquid? No, discard it after use since it contains impurities. Don’t reuse.
Cooking Blanching Pork Ribs to Perfection
After blanching, pork ribs just need final cooking. Popular cooking methods include:
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Braising – Braise ribs in sauce, stock, beer, etc. for fall-off-the-bone texture.
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Grilling – Get smokyFlavor and char by finishing on the grill.
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Roasting – Roast in the oven at 350°F until browned and tender.
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Smoking – Perfect for big outdoor smoked pork ribs.
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Stewing – Simmer ribs in a flavorful stew with veggies until done.
However you choose to cook them, properly blanched ribs will come out incredibly moist, tender and full of flavor every time.
Troubleshooting Blanching Problems
If your blanched ribs don’t turn out quite right, here are some quick fixes:
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Ribs are tough and chewy – Increase blanching time to 5 full minutes. Make sure water is at a full boil.
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Ribs fall apart – Reduce blanching time for more delicate ribs. Don’t over-boil.
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Ribs are bland – Use a seasoned blanching liquid instead of plain water.
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Ribs have off flavors – Make sure to fully skim scum during blanching. Discard used liquid.
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Pot is overcrowded – Blanch ribs in batches so all are fully submerged.
Enjoy Delicious Blanching Results
The beauty of blanching pork ribs lies in its simplicity. All it takes is a pot of water and a few minutes to set yourself up for the ultimate tender texture and amazing flavor. The difference blanching makes is very noticeable, so don’t skip this easy step before cooking up your ribs.
How to do meat blanching correctly 如何正确汆烫肉类
FAQ
How do you blanch pork?
How to blanch pork bones?
Why do you blanch ribs?
How to Blanch pork ribs?
When blanching meat, it’s important to use cold water instead of boiling water. As the water temperature rises, the blood and impurities will slowly release from the meat. Once the water is boiling, add the pork ribs to the pot and let them cook for about five minutes. This process will not reduce the flavor since it takes only five minutes.
How long should you Blanch ribs?
The time for blanching the meat should not be too long, usually no more than five minutes, as it can lead to a loss of nutrients and a reduction in flavor. Furthermore, blanching is an effective way to clean the ribs and retain their nutrition to the greatest extent possible.
Do you Blanch ribs instead of Browning?
(1) Blanch the ribs instead of browning them. I’ve seen many braised meat recipes require a browning procedure, where you “seal the flavors” into the meat and create a good texture. Not in this recipe. The browning process is messy, creating a lot of smoke and oil splatter. So my mom never browns the meat, but blanches it instead.
How do you cook ribs in a wok?
Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely. Add 2 tablespoon cooking oil and add the rock sugar in a wok (or brown sugar) evenly over low heat, don’t stir the sugar, just shake it occasionally.