Steaming meat? Try it if you haven't. Steamed ribs are not fall-apart tender like braised or smoked ribs. The flesh has a bit of a bounce to it; not tough, just harder than stewed preparations. But the meat is juicy and fatty, and you get the pleasure of eating the cartilage and sinews—everything except the bones—all in one bite-sized morsel.
'pork ribs' on Serious Eats
About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the...
Many rubs have long ingredient lists that combine many different flavors. But using a minimal approach can allow you to get to know a particular spice a bit better, and also allows the flavor of the meat to come to the forefront. Although this rub uses Aleppo pepper (a dried Turkish spice), ground Ancho can often be easier to find, and the two have very similar taste profiles. If substituting Ancho for Aleppo, you may want to add more salt to your rub (Aleppo peppers are often salted during their drying process).
These ribs start with a sweet and spicy rub and are finished with a thick sauce which produces that sticky layer that defines Kansas City-style ribs. Here are your finger-lickin' good plans for Memorial Day weekend. Oh, and don't forget to grab a beer.