Pork ribs with salsa chimichurri

  Pork ribs with salsa chimichurri could be the next go-to dish if you’re looking to impress guests at your upcoming gathering, game day, movie night, or dinner party. While pork ribs never fail to make ideal ingredients for tasty and comforting dishes, salsa chimichurri from The Tapas Sauces allows you to bring a whole new flavor twist to mealtime. In this recipe, you can maintain the moisture and flavor properties of the pork by cooking it as our instructions suggest. By using our salsa chimichurri The Tapas Sauces as a marinade, the meat will cook with a distinctly delicious taste and as well as a touch of vibrancy that’s pleasing to the eye.

How long you should cook pork ribs for

There is not a one-size-fits-all to cooking time when it comes to pork ribs in the oven, but the recommended times are as follows.  If the ribs are uncovered, you can leave them in the oven for around 2 hours at a temperature of 350 degrees F. If, however, they are wrapped in foil as they are in this recipe, it’s a safer bet to leave them for 3 hours at a temperature of 300 degrees F.  If you are pressed for time, you can always turn that temperature up a few notches and cook the ribs at 400 degrees F for a shorter time of 1 and a half to 2 hours. 

The best kind of pork ribs

This can be a matter of personal preference, but it’s important to know the differences between each kind. The most popular type is most probably baby back ribs, which are lean and tender when cooked and are an ideal choice for those cooking ribs for the first time. Then there’s St Louis ribs. These are flatter, straighter, and longer than the baby back variety, which means it’s easy for them to be cooked evenly, especially when on the grill. It’s also said they are more succulent and fattier. Spare ribs, on the other hand, are more similar to baby back than St Louis, although spare ribs are particularly meaty. Like St Louis, they also contain a lot of fat. That makes them chewy and delicious, although, for some, it’s a reason to opt for back ribs instead.

The boil-before-cooking method

Some rib enthusiasts like to boil their ribs before cooking them. The reason for this is to remove excess fat and tenderize the meat. It may also help to reduce cooking time needed in the oven. The best way to do this is to place the ribs into a large pot or dutch oven and let them boil either in water or a flavorful liquid of your choice such as broth, a mixture of water and vinegar, or even beer.

How to make ribs juicy

You can start by boiling them in a flavorful liquid, as mentioned above. Then marinating them and cooking them wrapped in foil as our recipe recommends. The key to achieving the maximum juiciness from there onwards is patience. Leave them in the oven for the long haul without rushing, and you’ll achieve the best results.