This is how you cook crispy fried ribs!

Cooking ribs starts with the right ingredients

The first and most important step is always to hunt down the right meat. Of course, not with a rifle and a hunting hat, but with a bag, at a good butcher! When choosing meat, it is worth paying attention to choosing good meaty cuts and having the right amount of fat on the meat, because in this case, it is not our enemy. The fat melts nicely during frying and helps the meat not to dry out.

If possible, ask for the rib steak whole, as it will dry out less in the oven and can be sliced ​​neatly along the bone after serving. If you buy from a butcher, ask them to remove the membrane on the bone – if this is not possible, you should definitely do this at home. Holding a paper towel over it (so that it doesn't slip), you need to reach under the membrane with a thin, sharp knife and then simply pull it off. This is important because the membrane can remain chewy even after baking, and it also prevents the meat from seasoning properly.

Feel free to spice it up!

Patience is key when cooking and preparing ribs, including seasoning. It's a good idea to season the meat a few hours or even overnight before cooking. This gives the salt time to work its way into the meat, giving the ribs a more even flavor, and if you're using a marinade, it gives the meat time to absorb the flavors of the spices better.

This is how you will cook your steaks perfectly

The seasoned meat is ready for the final test; and that is nothing less than roasting! Slow water washes the shore - the saying goes, and in this case, slow cooking results in a tender roast. Ribs are a gentleman who should not be rushed, the collagen in the connective tissues needs time to turn into gelatin during the long, gentle cooking. This makes the meat soft and tender!

The easiest way is to bake it in an oven at 140-150 degrees, covered. Place the meat on a baking sheet, pour a little liquid underneath. This can be water or stock, but it is important that you do not overcook it, as we do not want to cook it, just provide a humid environment. Then cover the baking sheet tightly with aluminum foil.

The cooking time depends on the size and thickness of the ribs, but 2.5–3.5 hours is usually enough time to achieve the desired result. You’ll do best if you pay attention to the texture, not the seconds. If you can easily insert a fork or skewer into the ribs, you’re on the right track! You don’t necessarily have to wait for the meat to fall off the bone, when it’s soft and ready to slice, that’s enough.

The final touches… or toasting

You're already on the home stretch, from here only the final magic separates you from the perfect dinner. Now it's time to toast! Remove the foil from the meat, and the oven temperature can rise to around 220 degrees. If your oven has a grill function, you can use that too! Toasting takes 10-15 minutes.

You can brush the ribs with any glaze you like right out of the oven: BBQ, honey-mustard glaze, or some good Asian stuff. It's very important that if you use a sugar or honey marinade, don't go make coffee right away, because it can burn quite easily, so it's worth keeping an eye on the meat while it's browning.

It's worth letting the cooked ribs rest before you start, but there's no need to panic, you don't need to count on half an hour, 10 minutes is plenty. Always slice along the bones - since you've cooked magically crumbly ribs, the meat is soft, so you won't have a hard time!

Finally, pat yourself on the back for how good you were, and then you can enjoy the feast.