The membrane on the back of the ribs, called "silverskin," can make them tough, so it's important to peel it off
Use a sharp knife like a paring knife to loosen the membrane at one of the rack's corners.
The next important step to cooking the best ribs is to add flavour and tenderise the meat with a mixture of vinegar, salt, sugar, and spices before cooking
CEO of Fascinating Sky and a professional chef who has worked in American, Italian, and French restaurants.
One of the most important things you can do when cooking ribs to get the best results is to remember that "low and slow" is always the way to go.
In other words, if you want your rack of ribs to be more juicy and tender, you should keep the heat low and let them cook slowly over a longer period of time.
To baste meat, you need to take a liquid and pour it over the meat while it's cooking.
The taste of chicken, turkey, steak, and—yes, you got it—ribs may all benefit from this method of preparation.
After you've marinated, cooked, and basted your ribs, the last thing you'll need to do is let them rest.
But how long should you let your ribs rest before you serve them? Is there a way to do this step without letting the meat dry out?