Smoked ribs can be made from any type of animal rib of various sizes, though the most commonly smoked ribs are lamb ribs. Typically seen in colder climates since smoked ribs can be kept in a cool, dry place after the curing process, smoked ribs are a convenient way to prepare ribs year round. However, smoked ribs need to be reconstituted in liquid to give the meat its original texture and flavor. While fresh ribs are a possibility for most, smoked ribs have a bold, intense flavor that many enjoy.
Step 1
Rinse the smoked ribs under cold clean water from the tap. Use your fingers to remove any excess salt on the ribs and pat them dry with clean paper towels.
Step 2
Place the smoked ribs in a large food storage container with a tight-fitting top. Avoid stacking the ribs on top of each others; use more than one container if necessary.
Step 3
Add any fresh or dried herbs or seasonings you want to use to on the ribs, rubbing them into the meat gently with your fingers.
Step 4
Add enough beef, pork or lamb stock or broth to the food storage container to fully cover the ribs by approximately 1 inch. Gently shake the container to combine the ingredients.
Step 5
Place the smoked ribs in the refrigerator for 24 hours to reconstitute.
Step 6
Transfer the smoked ribs to a colander in the sink after 24 hours has passed. Rinse the smoked ribs with cool, clean water from the tap. Pat them dry with paper towels and use them as desired.
Tips and Warnings
- Reconstituted smoked ribs should be used within one week and stored in the refrigerator in a container with a tight-fitting top.
Things You'll Need
- 2 lbs. smoked ribs
- Clean paper towels
- Large food storage container or containers
- Fresh or dried herbs or seasonings, optional
- Beef, pork or lamb stock or broth, approximately 3 cups
- Colander
References
- "Lebanese Cuisine"; Madelain Farah; 2001
- "Field Guide to Meat"; Aliza Green; 2005
