herbs for beef ribs

Instead Of Braising These Baked Beef Short Ribs Get Covered And Slowly

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The Easiest Braised Beef Short Ribs Recipe With Just Four Ingredients

Whenever the weather permits it, it’s always a delight to have a cookout with your family or friends – and a smoky, juicy, and flavorful grilled BBQ ribs never failed to come to mind, right? And before you even doubt yourself, keep calm because it’s not that complicated! With minimal prep and a few spices for ribs, you’re already halfway to nailing it.

And worry not if grilling outside is not an option, you can also oven-baked ribs or use instant pot or your trusted slow cooker. However you would like to cook your ribs, if you can nail the marinade or rib rub that really suits your taste, then you are pretty set.

But first things first, your rack of ribs. When picking the right meat, go for ribs with evenly distributed meat over the slab of ribs. For even cooking (and ease as well) you ideally don’t want a rack with fat or meat heavily concentrated at one end nor one with exposed bones. You can also ask your butcher if he can remove the membrane or silver-skin for you. If not, no biggie, it’s not that complicated anyway.

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Just slide a knife under the membrane at one end of the rack. Then lift the knife a bit to loosen the membrane until it tears just enough for you to have something to grab on to. Now, using your bare hand or with the help of a paper towel, grab that loosened membrane and pull it off – ideally in one piece (if not, simply repeat the process and remove it in smaller pieces instead).

Oh, and it’s not that these membranes are not edible, you can also leave it on (others even suggest that it helps in retaining the meat juices better), it's just that it tends to turn a bit rubbery when cooked. It also keeps the seasoning (marinade or rib rub) from permeating the meat. Simply try both, removing it or leaving it, and see which ones you actually prefer.

Ribs are sometimes marinated but the most popular way to season them in the US is with a dry rub. You will often see the same spices showing up in both marinades and rib rubs. A dry rub is a blend of dried and ground spices that can sometimes include herbs. Rib meat is typically fibrous and tough, which means that it is best cooked with the low and slow barbecue style so that the muscle fibers and connective tissues can be softened over a longer cooking period. A dry rub’s spices are chosen specifically for their ability to work with this method of cooking. 

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Most dry rubs will includegarlic powder, which is arguably the most important savory ingredient. The distinctive sulfury flavor of garlic comes from the combination of two chemicals — allicin and alliinase. When these two chemicals combine, they interact. This is the interaction that you get when you crush or finely chop cloves of garlic and which is why chopped garlic cloves are so pungent. You get a somewhat muted version of that flavor with garlic powder.

Garlic powder is made with dried and ground garlic cloves. That sulphury flavor is great with most meats including both beef and pork ribs. It enhances the natural umami flavors of these meats and the fattiness of rib cuts. 

Brown sugaris another standard ingredient in American-style dry rubs for ribs. Brown sugar can help to tenderize ribs while giving them a crust as well as a glossy and attractive appearance. It will enhance their flavor as well. A little sweetness complements the richness of pork or beef and pairs well with all of a dry rub’s spices.

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