How to Tenderize Boneless Pork Ribs : Ways to Prepare Ribs
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- Опубликовано: 16 сен 2024
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Tenderizing boneless pork ribs can be accomplished in a few different ways depending on your preferences. Find out how to tenderize boneless pork ribs with help from a culinary expert in this free video clip.
Expert: John Rivers
Filmmaker: John Rivers
Series Description: One surefire way to become the most popular person in your social circle is to learn how to prepare the perfect ribs. Learn about various delicious and easy ways that you can prepare ribs right at home with help from a culinary expert in this free video series.
Omg!!! I tried this without the Apple juice ( I didn’t have any) and it still came out so incredibly delicious! I marinated overnight and then baked the boneless pork loins in a foil packet with some of the brine and it was amazing!!!!! Thanks so much for your video! I cannot wait to make this for everyone!
very good job!! I never said, "get to the point"
Trying this right now! We have a 4 rivers here in Jacksonville FL. Absolutely love the food. We ordered it at work once a week for the office staff.!. Thanks for the video.
If you follow his recommendation of 1 cup of salt per gallon of liquid, you should use 2.5 tbsp of salt in your brine with 2.5 cups of liquid. So basically a tablespoon of salt per cup of liquid
Going to give a shot !
I am doing this tonight had pretty much everything
good show...brines are magic ....the vinegar for ribs seems a nice touch....like saurebratten
looks awesome! will try, thanks for sharing, great video.
looks good I will have to try this. Thanks for sharing
You gave all the measures of the ingredients you mixed in the pitcher but then you poured it into a container that had another liquid in it that you didn't identify. Am I right in assuming it was another batch of the same pitcher mixture?
Chef, You never answered this question. Also, based upon your RATIO comment about 1 gallon of liquid to 1 cup of salt, The batch you described contains 1/2 cup of salt for about 2 1/2 cups of liquid....seems like WAY TOO MUCH SALT. Please help. Gary
Gary Nessel I’m gagging on the salt Gary
Jesus Gary that's a lot of salt
nice video
Will this marinade work for pork chops as well?
?? confused which one was the brine? the one he made or the stuff in the other container?
Never met a pork rib that was tough. Never met a cut of pork that was tough. Beef, yeah, pork, no.
How long do you marinate the pork ribs? Don’t want to over tenderize
As a rule of thumb, brine for 1 hour per pound to avoid salty meat.
The last thing you added to the brine didn’t look like brown sugar, what was it? Chopped onions? Apples?
Lol. It's brown sugar. If you've ever opened a bag of brown sugar and poured some out, it's not like regular sugar. It's more clumpy and sticks to itself.
Did he say “full cup of brown sugar” or “four cup of brown sugar” ?
could a person also ad a bit of liquid smoke as well?
Yes, I do it all the time, love it!
I do these the same way I do "regular" ribs. I use a rub, let sit overnight, then do them low and slow in the oven with a BBQ sauce lightly brushed on. Keep adding BBQ sauce as desired, then either broil, or throw on the grill for a couple minutes once they're done to caramelize the sauce. This method makes some awesome tasting ribs that are super tender.
@@OhioAngel please tell me more. I know its been 4 years are u still there?
Chicken pot pies are the best when cooked at 350 degrees for an hour thank you god bless you don't worship the devil people
why call it ribs when there aren't any in it, nor is it from the ribcage?
My boneless pork spare ribs turned out so salty they were in edible. After marinating overnight I drained them and added to crockpot with just a little honey barbecue. The half cup of salt she has in the recipe, in my opinion, is way too much! Just beware.
I did the recipe according to his direction. Please be aware of that salt
When I brine my Thanksgiving turkeys, I read over and over that the rule of thumb is to brine the meat for 1 per pound, any longer and you risk salty meat.
@@kimkolton6553 Apparently Not. Nowhere does he say to marinate overnight. Also, marinating and brining are different processes (different purpose).
@@everythingisaworkinprogres57293:35, even better if you can leave it overnight….
I tried this recipe and my neighbors house blew up