Ribs
€17.50
1 kg - whole piece
Metodi di pagamento
Description
Pork ribs in 1kg portion. Also called ribs, chops, ribs and tacks, pork ribs are a poor but very tasty cut, made from the animal's side. Especially in Tuscany, they are known as rosticciana, or the single-cut pork rib that has ribs that are not separated from each other.
To cook ribs to perfection, whether it is a more Italian-style cooking or a more complex American-style one, you must mainly remember two things: the first is to always remove the pleura, that is, that membrane present on the back of the slab which when cooked is very annoying to bite; the second thing to remember is that ribs are rich in connective tissue and poor in meat, so you have to be very careful when cooking them so that they are not tough and dry.
If you want to cook the ribs so that they are tender and juicy, you need to ensure that the collagen melts and the meat reaches a temperature between 93/95°C. It is especially advisable in the first cooking sessions to use foil (i.e. wrap the ribs in a triple layer of aluminum foil) adding water or apple cider vinegar inside the foil.
In short, cooking ribs takes much more time and patience than the classic Italian grill, in which they are thrown on the fire, blackened and made tough and inedible (and yet many people insist on eating them, putting their health to the test). dental).
To cook ribs to perfection, whether it is a more Italian-style cooking or a more complex American-style one, you must mainly remember two things: the first is to always remove the pleura, that is, that membrane present on the back of the slab which when cooked is very annoying to bite; the second thing to remember is that ribs are rich in connective tissue and poor in meat, so you have to be very careful when cooking them so that they are not tough and dry.
If you want to cook the ribs so that they are tender and juicy, you need to ensure that the collagen melts and the meat reaches a temperature between 93/95°C. It is especially advisable in the first cooking sessions to use foil (i.e. wrap the ribs in a triple layer of aluminum foil) adding water or apple cider vinegar inside the foil.
In short, cooking ribs takes much more time and patience than the classic Italian grill, in which they are thrown on the fire, blackened and made tough and inedible (and yet many people insist on eating them, putting their health to the test). dental).
