Is Cooking Lamb Ribs Different Than Pork or Beef?
The most popular ribs to cook are pork, beef, and lamb. In general, all three are delicious, naturally tender, and absorb flavor very well. How easy are they to prepare, and what are the differences between cooking lamb, pork, or beef ribs?
How To Cook Pork Ribs
The easiest way to cook ribs is in the oven. You can easily prepare the ribs by cutting the bones into sets of two or three and adding your favorite spice blend as a rub. While you don’t have to marinate them, you can let your ribs absorb the aromatics for two to four hours in the fridge.
To cook pork ribs, wrap them in foil and cook them for about two hours at 350℉. Then, drain the fat, remove the foil, and cook for another 15 minutes. With this method, you’re allowing the fat and the collagen that escapes the meat to re-absorb, and the last 15 minutes allow the outside to cook more and get extra color.
How To Cook Beef Ribs
Much like pork ribs, the easiest and most popular way to cook beef ribs is in the oven. Keep in mind that beef has a naturally deep flavor. Additionally, you can prepare them the same way you would pork ribs. Slice them into desired portions, coat them with your favorite rub, and let them sit for around two hours. If you want to add sauce, and this goes for any type of rib, be sure to add it during the last 15 minutes to avoid burnt sugar.
To cook beef ribs, put them in a foil pouch to contain the juices, bake at 250℉ for three and a half hours, drain the excess fat, add on any sauce, and broil for five more minutes.
How To Cook Lamb Ribs
Because of their naturally delicious and unique flavor, you don’t need much to season a rack of lamb. Aromatics and a little bit of salt and pepper will do the trick, so let it marinate for about two hours. Additionally, you can leave lamb ribs as a rack or cut them into singlets, depending on your preference. A butcher will likely do it for you as lamb isn’t cheap.
Score the layer of fat at the top, season the ribs, wrap the bones in foil, and place them fat side up, cooking it at 450℉ for 10 minutes. Lower the heat to 300℉ and cook for another 20 minutes, or until the internal temperature at the thickest part is between 125℉ to 135℉.
What Are the Differences?
The biggest difference between cooking these three ribs is the amount of fat. In order from least to most fat, the final ranking is pork, beef, and lamb. The more fat in a cut of meat, the lower and slower you have to cook it.
Now that you know the differences between cooking lamb, pork, and beef ribs, you’re ready to cook them like the pros. So, what are you waiting for? Vincent’s Meat Market lets you order meat online, so you can have any cut of meat delivered right to your door without having to search high and low at local butcher shops.
