The first step in preparing ribs for cooking is "removing the membrane."
The membrane on the back of the ribs, commonly known as "silverskin," can make them tough, therefore it's essential to remove it.
The acid in the vinegar will aid to break down the meat fibres, making the flesh softer.
After the ribs are cooked, the salt and sugar serve to balance the flavour and create a nice crust.
When cooking meat, "low and slow" is always the way to go, which is arguably one of the most critical stages when it comes to cooking ribs to achieve the greatest results.
In other words, for a more succulent and tender rack of ribs, it is ideal to cook them gently over a longer length of time at a low temperature.
The procedure of basting meat consists of pouring a liquid over the meat while it is cooking.
This can be done to increase the flavor of chicken, turkey, steak, and ribs.
When your deliciously marinated, grilled, and basted ribs are finished, the final step is simply to let them rest.
This period of resting will contribute to a more flavorful dish in the end, proving that your efforts were well worth it.