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Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it for you. Otherwise, you need to remove it before you cook. Don’t panic, it’s simple to do. Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly. Here are a few more tips from our Test Kitchen about how to cook ribs.
Why are my slow-cooker spareribs tough?
Your spareribs may be tough if you haven’t given them enough time to cook, or if they were heated too quickly over high heat. With this recipe we are using a low-and-slow method; this lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs.
Can you leave the spareribs in the slow cooker for longer than 6 hours?
While ribs benefit from a low-and-slow cooking style, you can overdo it in the slow cooker. Start checking for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily. Overall, your ribs should be cooked to a temperature of about 190°F.
What can you serve with slow-cooker spareribs?
Serve your slow-cooker spareribs with corn on the cob, big glasses of lemonade and a fistful of napkins for everyone. Looking for more sauces to slather on your ribs? Here are a few of our favorite homemade barbecue sauce recipes.
