Summer is synonymous with pork chops – here are 5 really delicious recipes

Ever since Chili’s ad campaign began in the late 1980s — you know the one I’m talking about, the one that’s been stuck in your head for days — baby back has been the rib of choice for many meat-loving Americans. This means they can be hard to come by in the market, especially during grilling season, and at a price as such. The good news is that there is a tender rib market beyond ribs just waiting to be devoured. You have options and all of them are equally delicious, even if they don’t have their own catchy theme song. Let’s break it down:

What are baby back ribs?

The back ribs sat on top of the pork loin, which is one of the most tender parts of the animal – when you eat a bone-in pork chop, that bone is baby back. Their location on the animal is one of the reasons they are so popular; compared to other muscles in the animal’s body, the loin does not require much work, which means that the meat from your baby’s back is very tender (this is the same reason why tenderloin meat is appreciated for its tenderness; it comes from an easy-going part of the cow). This also means that they don’t need a lot of stirring before grilling, so you can keep their preparation as simple as you like – even a simple mixture of salt and pepper will do. The leanness of back ribs makes them less suitable for long, slow braising or smoking than our other rib choices because they don’t have a layer of fat to protect them from drying out. For quick and easy grilling, they’re your best choice, but not your only choice.

Ribs

Calling them “ribs” seems unfair – it makes you think they’re either unwanted leftovers or terribly skinny, which isn’t true. Although they don’t come out of the prized loin section, the ribs are meatier and tastier. than baby’s backs. They sit on the belly of the pig and are usually removed before the belly is turned into bacon. If these ribs are squared on each side, they are called “Saint-Louis” ribs. a salty seasoning or an acidic marinade that will help break down some tough muscles Try bathing them in homemade barbecue sauce before grilling or braising them in a marinade of soy and rice vinegar with a healthy dose of salt.

Country ribs

This cut comes off the pork shoulder. Country ribs are not cut the same way at all butcher shops: some butchers cut the chops from the shoulder blade and call them country ribs, despite the fact that they have no ribs on them. Otherwise, the rib support that rests on the shoulder is removed and then sold as is.

Country-style ribs are the meatiest and tastiest of all ribs, but they also have the most cartilage and connective tissue. This means that, like ribs, they go well with an acidic marinade, which will help tenderize the meat (the longer they can marinate, the better). They also benefit from longer, slower cooking and work wonders when slow cooked for pulled pork. So go to the butcher! And I hope that in the meantime, this jingle will get out of your head.

Our best rib recipes

1. Really delicious ribs

Transform two slices of ribs with a sweet and smoky blend of brown sugar, sweet paprika, garlic powder, instant espresso powder, allspice, and chipotle powder. This recipe requires a bit of preparation in advance – the ribs should marinate for about an hour before roasting in the oven for over three hours.

2. Back ribs with dry marinade

Obviously, we love ribs. But here’s the thing – they take some time meet. While they’re not difficult to cook, on their own, they do require patience, grasshopper. Here’s a brilliant cooking tip from recipe creator Emma Laperruque: use two different oven temperatures and strategies: first, 300° and lined with foil, so they can steam, and second, 500° and uncovered, so that they become crispy.

3. Slow Cooker BBQ Ribs

When you can’t imagine turning on the oven, hit the slow cooker for these succulent ribs. A quick makeshift barbecue sauce is made with apple cider vinegar, ketchup, honey, and a few different ground spices.

4. Ribs 1-2-3-4-5 from Irene Kuo

It’s as easy as 1-2-3 to memorize this five ingredient recipe for ribs – all you need is 1 tbsp dry sherry, 2 tbsp dark soy sauce, 3 tbsp of apple cider vinegar, 4 tablespoons of sugar and 5 tablespoons of water to make the glaze for even tastier ribs.

5. Grilled ribs with salt and pepper

Keep it simple with nothing more than salt and freshly ground black pepper.

6. Baby Back Ribs with Magical Spice Blend

“These ribs aren’t going to look and taste like the sticky, squeaky, lacquered southern ribs of yore—they taste a little cleaner,” writes recipe developer Eric Kim. The “magic spice blend” isn’t so secret after all – it’s a combination of dark brown sugar, smoked paprika, garlic powder, freshly cracked black pepper, cayenne pepper and celery.

seven. Gochujang baby back ribs

Korean BBQ meets American BBQ in this extra spicy rib recipe.