As a barbecue enthusiast, I love sinking my teeth into a rack of perfectly cooked pork ribs. When they come out of the smoker or oven tender, moist and literally falling off the bone, it’s absolute heaven. But it doesn’t always work out that way. Despite your best efforts, sometimes ribs can turn out disappointingly tough and chewy.
Don’t despair! With a few simple tricks, you can transform even the toughest rack of ribs into fork-tender deliciousness. Here are my best tips for fixing tough pork ribs, along with advice on how to cook them right in the first place.
Diagnosing the Cause of Tough Ribs
Before jumping into solutions, it helps to understand what went wrong in the first place. There are a few common culprits behind tough, chewy ribs
-
Undercooking – Ribs need extended low and slow cooking to break down the collagen and connective tissues. If ribs come out tough, it likely means they didn’t cook long enough.
-
Cooking Too Hot – High heat can cause ribs to dry out before they have time to tenderize. Always use low heat around 225-250°F
-
No Steam – Steaming is key for tender ribs. Make sure to spritz and wrap ribs at some point to trap in steam.
-
Poor Quality Ribs – The grade of meat makes a difference. Choose meaty, well-marbled ribs for best results.
Best Methods to Improve Ribs After Cooking
If your ribs are already tough off the grill, don’t fret. You can still dramatically improve them with a few clever strategies.
Continue Cooking Low and Slow
Additional time in low heat will help tenderize the ribs. If they seem underdone and chewy, just throw them back on the grill or in the oven at 225°F until tender when pierced, 1-2 hours. Spritz with apple juice or stock every 30 minutes to prevent drying out.
Steam Them
One of the most effective ways to make ribs tender is by steaming. This adds moisture and breaks down connective tissues. Wrap ribs in foil with apple juice, stock or BBQ sauce. Cook at 225°F for 1-2 hours until fork tender. The meat should shred easily when poked.
Braise in Liquid
Pop your ribs in a Dutch oven or pot with broth, wine, juice or BBQ sauce. Add aromatics like onion, garlic, herbs. Simmer covered for 1-2 hours until totally tender. The braising liquid infuses flavor while the steam turns ribs succulent.
Cook Low in a Slow Cooker
Let your slow cooker work its magic for 6-8 hours on low. The ribs braise in their juices, becoming fall-off-the-bone tender. Use lots of spice rub and add liquid like stock, soda or sauce. Emerge with mouthwatering, idiot-proof ribs.
Turn Them Into Carnitas
If all else fails, shred or chop the ribs and turn them into carnitas! Cook in salsa, broth, beer etc until the meat falls apart. Crisp the shredded bits in a skillet. Serve like pulled pork in tacos, burritos, nachos.
Preventing Tough Ribs in the First Place
Now let’s talk about how to avoid tough ribs from the start. Follow these tips and tricks for guaranteed tender, juicy results every time.
-
Choose the Right Rib Cut – Look for meaty spare ribs or baby back ribs with good marbling. Avoid lean back ribs which tend to dry out.
-
Remove Membrane – Peel off the papery membrane before cooking for tender ribs. Use a knife or paper towel to grab and rip it off.
-
Season Well – Generously rub ribs all over with a spice rub or sauce. Salt and sugar tenderize while spices add big flavor.
-
Cook Low and Slow – Always cook ribs for at least 4-6 hours at a low temp around 225-250°F to properly tenderize.
-
Spritz with Liquid – Spray ribs all over with apple juice, stock or water every hour while cooking to keep moist.
-
Wrap Midway – Wrap ribs in foil after 3-4 hours with some liquid. The steam tenderizes ribs.
-
Check for Doneness – Use the bend and twist tests to check for tenderness. Meat should tear easily when twisted.
-
Rest Before Cutting – Let ribs rest for 10-15 minutes before slicing to seal in juices.
-
Slice Properly – Cut ribs between bones to portion neatly. Cutting through bones makes ragged pieces.
Tender, Juicy “Fall Off The Bone” Ribs
FAQ
Do pork ribs get more tender the longer they cook?
How to make pork ribs more tender?
Why are my ribs tough and chewy?
Can you make already cooked ribs tender?
How do you tenderize pork ribs?
Use a meat mallet. Cuts of pork are at their toughest when the muscle fibers making up the meat are long and intact. To begin tenderizing the pork before seasoning or cooking it, try breaking up the muscle fibers using a meat mallet (sometimes called a “meat tenderizer”).
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
How do you fix tough ribs?
While high heat may cook the ribs quickly, it doesn’t give the connective tissue enough time to break down, resulting in tough meat. To fix tough ribs, there are alternative methods you can try. One option is to put the undercooked ribs back on the smoker over low heat until they reach the desired tenderness.
How do you make ribs fall off the bone tender?
The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs! We use the same method when making these Asian-inspired ribs with a hoisin glaze.