How to Cook Pork Ribs in a Microwave Oven

Microwaving pork ribs may seem unconventional but it’s actually a quick and easy way to cook them while retaining moisture and tenderness. With the right techniques you can enjoy fall-off-the-bone ribs without having to spend hours tending a grill or waiting for your oven. Follow these steps for microwaved pork rib perfection.

Selecting the Right Ribs

For the best results, choose meaty, uniform ribs that are 15 to 25 pounds. Opt for baby back ribs which are more tender and cook faster than spare ribs. Avoid racks with a lot of fat or bone since those sections will cook more slowly. Cut racks in half so they fit better in your microwave-safe dish.

Prep Work

Start by removing the thin membrane from the back of the ribs. This will allow seasonings and sauce to penetrate better. Rinse the ribs and pat dry with paper towels. Apply a dry rub all over the ribs, coating them evenly. Let them sit for 15-30 minutes to allow the rub to penetrate.

Some good rub options are brown sugar, chili powder, smoked paprika, garlic powder, onion powder, cumin and salt. The rub will add a flavor crust when microwaved.

Arrange in Dish

Choose a microwave-safe baking dish large enough to hold the ribs in a single layer. Glass or ceramic work best. Add 1/4 cup water to the dish to create steam.

Place rib racks meaty-side up in the dish, curved side facing out. If needed, cut racks in half or overlap slightly to fit. Cover the dish tightly with plastic wrap.

Microwave

Microwave the ribs for 5 minutes on high power. The water will start to boil, steaming the ribs. After 5 minutes, carefully rearrange ribs and rotate the dish a half turn. Re-cover with plastic wrap.

Continue microwaving in 5 minute intervals until ribs are cooked through, 15-25 minutes total depending on amount. Check internal temperature with a meat thermometer, microwaving further if needed until ribs reach 185°F.

Let ribs stand covered for 5 minutes before uncovering. The steam will further tenderize them.

Finishing Touches

For added color and flavor, brushed ribs with barbecue sauce and broil for 2-3 minutes until lightly charred. Alternatively, quickly grill them or throw under the oven broiler.

Allow ribs to rest for 5-10 minutes before cutting into individual ribs. The natural juices will redistribute through the meat, keeping them moist. Serve ribs hot with extra barbecue sauce for dipping.

Microwaving Tips

• Cut racks in half so they fit better in the dish
• Add a small amount of water
• Cover dish tightly with plastic wrap
• Rearrange ribs and rotate dish halfway through
• Cook to an internal temperature of 185°F
• Let ribs rest before cutting and serving

Tricks for Maximum Tenderness

• Remove membrane from back of ribs
• Apply a flavorful dry rub and let sit before cooking
• Don’t overcrowd ribs in the dish
• Cook in stages, resting in between
• Steam ribs after microwaving by letting sit covered
• Avoid overcooking past 185°F

Common Microwave Mistakes

It’s easy to go wrong microwaving ribs if you don’t follow some basic rules:

• Not removing membrane – this prevents seasoning penetration
• Skipping the dry rub – you miss out on flavor crust
• Not enough water – ribs may dry out without steam
• No plastic wrap – steam can’t accumulate to tenderize
• Uneven cooking – rearrange ribs and rotate dish
• Overcooking – watch time carefully and use thermometer

With attention to these details, you’ll avoid chewy dried out ribs.

Sauces and Seasonings

One advantage of microwaved ribs is that sauces thickens up nicely in the enclosed environment. Brush ribs with sauce for the last 5-10 minutes of cooking time.

Some good sauce choices are barbecue, teriyaki, honey soy, sweet and sour, or hot chili sauce. Get creative with your own combinations too.

For dry rubs, play with spices like garlic powder, onion powder, cumin, oregano, cayenne pepper, paprika, salt and pepper. Brown sugar gives a nice caramelized flavor.

Using a Microwave Grill

If your microwave has a grilling function, take advantage of it to give your ribs some char. After microwaving, switch the setting to grill for 2-3 minutes per side. Watch carefully to avoid burning.

Baste ribs with sauce first for grill marks and caramelization. The high heat crisps up the outside while keeping the interior moist.

Troubleshooting Microwaved Ribs

Ribs are tough and chewy: This happens when ribs are overcooked. Lower microwave time in 1-2 minute increments and use a thermometer for doneness.

Sauce won’t thicken: Microwave sauce in a separate bowl for 1-2 minutes first to reduce and thicken before brushing on ribs.

Rub won’t stick: Make sure surface is dry before applying rub. Let sit for 15-30 minutes to allow rub to adhere before cooking.

Uneven cooking: Rearrange ribs and rotate dish halfway through cooking time. Never stack ribs when microwaving.

Dried out: Check that plastic wrap is sealed tight on dish and add more water if needed to generate steam.

Serving Suggestions

Microwaved ribs pair well with these sides:

• Corn on the cob
• Coleslaw or potato salad
• Buttery mashed potatoes
• Baked beans
• Mac and cheese
• Collard greens
• Skillet cornbread or jalapeño cheddar biscuits

With the right preparation and techniques, microwaved ribs can rival oven or grilled ribs in tenderness and finger-licking flavor. It’s an easy shortcut to one of America’s favorite comfort foods.