⏰ Session 111 — Pork Ribs: Understanding the Two Methods
← Block 21–22: Pork & Charcuterie Overview
Skill: Spare ribs (more fat, more flavor) vs. baby back ribs (more tender, faster). Tonight: a hybrid method — 2 hours low in the oven, then a finish on the grill or under the broiler. This solves the classic rib problem: you need collagen conversion (time + moderate heat) AND caramelized exterior (high heat).
- Read: Serious Eats — Sous Vide Pork Ribs — even if you're not sous viding, the texture targets and timing are instructive
Full Meal: Ribs (your choice of spare or baby back) + coleslaw + cornbread or baked beans
🎥 Compare Notes: How to Cook Ribs in the Oven — Brian Lagerstrom — Brian's oven-to-finish rib method with vinegar slaw. Compare your bark, tenderness, and sauce glaze to his.