FOOD NEWS
The Vinegar Trick To Help Moisten Dry Pork Ribs
BY ELIZABETH OKOSUN
To prevent your pork ribs from becoming dry and tough, use a vinegar marinade. While you can use almost any type of vinegar, apple cider vinegar is a top-notch choice.
The acid in vinegar breaks down meat fibers and proteins, enhancing moisture absorption. Choose apple cider vinegar for its sweet, tangy profile to complement the pork.
To moisten dried pork ribs, cover them in equal parts apple cider vinegar and barbecue sauce, wrap them in foil, and cook them at 300 degrees Fahrenheit for about an hour.
If you don't have apple cider vinegar, a yogurt marinade will work just as well, even though its pH is slightly higher than other acids like vinegar or lemon juice.
Patience is the most important key to moist ribs. The meat needs to be cooked at lower temperatures for a longer period of time — otherwise, they'll end up dry and tough.
Steaming them also ensures that they don't dry out. You can add hot water to the water pan under the grill or steam them in the oven.