Country style ribs can be a delicious cut of pork, but knowing when they are fully cooked is key to avoiding undercooked meat. There are a few ways to determine if your country style ribs are done cooking. Keep reading for tips on using temperature, texture, appearance, and taste to check for doneness.
Use a Meat Thermometer
One of the most reliable ways to check for doneness in any meat is by using a meat thermometer. Insert an instant-read thermometer into the thickest part of the ribs, being sure not to touch any bones. Country style ribs are safely cooked when they reach an internal temperature of at least 145°F. The temperature will continue rising as the meat rests, so consider removing them from the heat at 140-143°F. If using a leave-in thermometer, the safe final temperature is still 145°F.
Why Temperature Matters
Measuring temperature is so important because it is the only way to ensure any harmful bacteria has been killed off. Pork needs to reach 145°F to be considered safe to eat. While country style ribs have more fat than a pork chop or tenderloin, the lean tissue still requires thorough cooking for food safety.
Check if Meat Pulls Back from Bones
As country style ribs cook, the meat will begin shrinking and pulling away from the ends of the bones. Give a rib a gentle tug with tongs or a fork. If it resists and clings tightly, it likely needs more time. The meat should have visibly shrunk and pulled back from the bones by at least 1⁄4 inch when it is fully cooked.
Why the Meat Shrinks
This visual cue indicates doneness because the meat fibers contract as they are heated. The collagen and fat between the meat and bones will also melt and liquify during cooking. This allows the meat to separate more easily. If it is still clinging to the bones, the collagen likely hasn’t melted enough throughout to safely eat yet.
Check for External Browning
The exterior of country style ribs can provide hints that they are almost cooked through. Ideally, the meat should have browned nicely and look caramelized. The spices and sauce should look thick and sticky on the surface. If the ribs still look pale, raw, or have watery juices pooling around them, they likely need more time in the oven or smoker.
Why Browning Occurs
The Maillard reaction is the scientific term for the browning that occurs as meat cooks. This reaction between amino acids and sugars requires temperatures above 285°F. Meat must therefore achieve significant heat for this browning to occur. The correlation between the surface coloring and internal temperature makes it a useful visual indicator.
Test Texture and Resistance
The tenderness of the meat is another sign it has reached the ideal internal temperature. Press on a rib with tongs or gently poke with a finger. It should feel quite soft throughout. There should be little resistance when poking the meat, and it should start to tear and shred easily.
Here is a table summarizing the ideal texture at different temperatures:
| Temperature | Texture |
|---|---|
| 120-130°F | Spongy, mushy |
| 140°F | Very tender, starting to shred |
| 145°F | Shreddable, moist |
| 160°F | Dry, stringy |
Why Texture Changes
The proteins in meat denature and begin breaking down as they are heated, causing the texture to change from tough to tender. If the ribs are still too firm, the proteins likely require more time under heat. The meat should not be mushy, but have visible moisture and be pull-apart tender.
Sample for Flavor and Juiciness
For the most reliable test, you need to taste a rib to check for flavor and juiciness. Use a knife to cut into one and ensure it has reached the proper internal temperature. The center should have lost any pink/red tint. The meat should be extremely tender and moist, but not fatty or greasy.
Ideally, ribs should taste like the following when fully cooked:
- Tender, without chewiness
- Succulent, with visible moisture
- Flavorful, with seasoning permeated throughout
If the meat seems tough, dry or bland, it likely needs more time over heat to finish cooking and allow flavors to develop.
Why Tasting Helps
Apart from measuring temperature, tasting is the best indicator that ribs are cooked properly. The tenderness, moisture and flavor profile can’t be determined visually. Only sampling a rib will reveal if the collagen has broken down, moisture is retained and seasoning has penetrated throughout.
Common Doneness Indicators to Avoid
There are a few methods that are sometimes used to check for doneness, but are unreliable for country style ribs:
- Color of juices: Pork no longer needs to be cooked to an internal temperature of 160°F, so clear juices do not indicate doneness.
- Cooking time: If using a smoker or oven, cooking time varies greatly based on temperature and thickness.
- Bone color: Bones may appear blackened or charred before the meat is fully cooked.
Sticking to the methods above will ensure your ribs turn out perfectly cooked without needing to cut into multiple pieces.
Conclusion
Checking for doneness using multiple indicators is the best way to ensure your country style ribs are cooked through and ready to enjoy. Look for an internal temperature of at least 145°F, meat that has shrunk back from the bones by 1⁄4 inch, caramelized and tacky sauce on the surface, tender and shreddable meat, and a flavorful, juicy interior when sampled. With these simple checks, you will have fall-off-the-bone tender and delicious country style ribs every time.