Finger ribs are a type of small rib that can be either pork or beef, depending on where you purchase them; as the name suggests, they are approximately the same size as a finger. Finger ribs are fairly tender, but you must take some care when cooking them, as they are a bit easier to burn and overcook than larger ribs, which can make the meat tough and less enjoyable.
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Boiled Finger Ribs
Fill a large stockpot or saucepan halfway with cold, clean water from the tap. Cover the stockpot or saucepan and bring the water to a rolling boil.
Rub the ribs with vegetable oil and season them all over to taste with kosher salt and freshly ground black pepper.
Add the finger ribs to the pot and boil them for 5 minutes. Reduce the heat to medium and cover the pot. Cook the finger ribs over medium heat for 20 minutes.
Remove the finger ribs from the boiling water. Allow them to rest for 5 minutes before dressing or serving them.
Baked Finger Ribs
Heat the oven to 225 degrees Fahrenheit.
Brush the finger ribs with just enough vegetable oil to coat them and season them to taste all over with kosher salt and freshly ground black pepper.
Place the finger ribs in a large baking dish meat side down and cover them with aluminum foil. Put the ribs on the center rack in the oven and cook for 3 hours without opening the oven.
Remove the baking dish from the oven and allow the ribs to rest for 15 minutes, keeping them covered with aluminum foil.
Boiled and Broiled Finger Ribs
Fill a large stockpot or saucepan with cold, clean water and bring it to the boil over high heat.
Add the finger ribs to the water and cover the pot. Cook the ribs in the boiling water for 15 minutes. Meanwhile, heat the broiler to 500 F.
Remove the ribs from water and pat dry with paper towels. Brush the ribs with vegetable oil and season them to taste with kosher salt and freshly ground black pepper.
Line a broiler pan with aluminum foil and place the ribs on the broiler pan. Broil the ribs for 5 minutes on each side.
Remove the ribs from the broiler and allow them to rest for 5 minutes before serving.
- "Pig: King of the Southern Table"; James Villas; 2010
- "How to Cook Meat"; Christopher Schlesinger, John Willoughby; 2002