Country-style ribs can be tough and chewy if not cooked properly. The cut comes from the upper area of the pig near the shoulder and includes both pork rib bones and boneless meat. While flavorful, this section of the pig gets a lot of exercise, so the meat can be quite tough. Luckily, there are several methods you can use to tenderize country-style ribs before cooking so they come out juicy and tender.
Should You Tenderize Country-Style Ribs?
In most cases, yes, you’ll want to tenderize country-style ribs before cooking. The exception would be if you plan to cook them low and slow or pressure cook them, as these moist cooking methods will naturally break down the collagen and connective tissues over time. However, if you want to quickly grill or broil country-style ribs, tenderizing them first is a must.
Tenderizing helps break down the tough muscle fibers in country-style ribs. This allows seasonings and marinades to better penetrate the meat. It also shortens the cooking time needed while still resulting in tender ribs.
Best Ways to Tenderize Country-Style Ribs
Here are some of the most effective ways to tenderize country-style ribs before cooking:
Use a Meat Mallet
One of the quickest and easiest ways to tenderize country-style ribs is to use a meat mallet or meat tenderizing hammer. The mallet helps break down the tough muscle fibers and connective tissues in the meat through force. Here are the steps for successfully tenderizing ribs with a mallet:
- Place the country-style ribs on a clean cutting board or other sturdy surface.
- Use the textured side of a meat mallet or tenderizing hammer to pound the ribs. Apply even, firm pressure as you pound.
- Pay special attention to pounding the thicker ends of the ribs since this meat tends to be toughest.
- Pound the ribs until they are 1/2 inch thick or less. The ribs will flatten out as you pound them.
2-3 minutes of pounding is usually sufficient to help tenderize country-style ribs. Be careful not to overdo it, as you don’t want to pound the ribs paper-thin or smash them. Evenly thinning the ribs helps them cook faster while still staying juicy.
Use a Jaccard Meat Tenderizer
A handheld meat tenderizer tool like a Jaccard is another excellent choice for tenderizing country-style ribs. This tool has dozens of ultra-sharp stainless steel blades that pierce through the meat fibers, cutting up the tough connective tissues. Here is how to use one on ribs:
- Place the rib meat on a cutting board and hold it steady with your free hand.
- Press the Jaccard straight down into the meat, applying even pressure as you pierce the meat.
- Avoid dragging the tool through the meat, which can cause tearing. Simply push it straight down and pull back up.
- Cover all areas of the ribs, piercing them every 1/4 inch or so.
When done properly, a meat tenderizer like the Jaccard will leave small holes all over the ribs that help them absorb marinades while also quickly breaking down the meat’s toughness. It takes just 1-2 minutes to successfully tenderize a rack of ribs using one of these tools.
Use a Marinade
Certain marinade ingredients can help tenderize and flavor country-style ribs all in one step. Marinades that are acidic help break down the meat fibers over time. Here are some of the best tenderizing marinade ingredients:
- Lemon or lime juice
- Vinegar such as red wine, cider, or rice vinegar
- Yogurt
- Tomato or fruit juices
- Wine
- Buttermilk
- Soy sauce
- Teriyaki sauce
For the marinade to effectively penetrate into the meat, it’s best to marinate the ribs overnight in the fridge or for at least 2-4 hours. The longer the ribs sit in the acidic marinade, the more tender they will become.
Use a Salt Brine
A saltwater brine can help break down muscle fibers while seasoning the ribs. Dissolve 1/2 cup salt in 4 cups of water to make a basic brine, adding any other desired seasonings like peppercorns, garlic, or bay leaves. Submerge the ribs in the brine, covering them completely, and refrigerate for 1-2 hours. The salt will start to break down the rib meat, leaving it tenderized and flavored.
Apply a Tenderizing Enzyme
Meat tenderizing enzymes provide a more hands-off approach to tenderizing country-style ribs. These powdered enzymes are applied directly to the meat and work to break down proteins. Common meat tenderizing enzymes include bromelain (extracted from pineapples), papain (extracted from papayas), and ficin (extracted from figs). Here is how to use them:
- Pat the ribs dry and coat evenly with the tenderizing enzyme.
- Allow the enzyme to sit on the meat for 10-20 minutes before rinsing off.
- You can also inject the enzyme deep into thicker cuts of meat using a syringe.
- The enzymes help quickly soften and tenderize the ribs within minutes.
How Long Will Tenderized Ribs Last?
After tenderizing the country-style ribs using any of the above methods, it’s best to cook them as soon as possible. Properly stored in the fridge, tenderized ribs will last:
- 1-2 days if tenderized with a mallet, Jaccard, or brine
- 6-12 hours if tenderized with an acidic marinade
- 2-3 days if tenderized with enzymes
For longer storage, uncooked ribs can be frozen for 2-3 months. They may need a quick additional pounding or time in a tenderizing marinade after thawing.
Should You Cook Tenderized Meat Differently?
Since tenderizing helps break down the meat’s collagen and connective tissues, tenderized ribs won’t need to cook as long to become tender. Keep the following cooking adjustments in mind:
| Cooking Method | Un-Tenderized Rib Cooking Time | Pre-Tenderized Rib Cooking Time |
|---|---|---|
| Baking | 45-60 minutes | 25-35 minutes |
| Grilling | 45-60 minutes | 8-12 minutes per side |
| Broiling | 25-30 minutes 3-4 inches from heat | 10-12 minutes 4-6 inches from heat |
Always cook tenderized ribs just until they reach 145°F internally. The texture may become mushy if overcooked since the meat fibers have been broken down. Let the ribs rest 5 minutes before serving.
Tips for Maximizing Tenderness
Here are some additional pointers for keeping country-style ribs as tender as possible:
- Choose ribs 1-1.5 lbs or less. Larger ribs tend to be tougher.
- Remove the thin membrane from the back of the ribs prior to tenderizing.
- Cut ribs into individual bones for faster tenderizing and cooking.
- Cook ribs slowly over indirect heat rather than direct high heat.
- Boil or simmer ribs in liquid like broth, cola, juice, or wine while cooking.
- Cut ribs across the grain before serving.
Conclusion
With the right tenderizing techniques, country-style ribs can go from chewy and tough to melt-in-your-mouth tender. A meat mallet, Jaccard tool, marinade, or tenderizing enzyme are all effective options. Give the ribs at least 2-4 hours in a tenderizing solution or just a few minutes with a tool. Adjust cooking times down slightly for pre-tenderized ribs and use moist cooking methods for maximum tenderness. With the proper prep, country-style ribs can become as mouthwateringly tender as any premium cut of meat.