When purchasing pork ribs, how do we assess the quality? In fact, if you come across these three types of ribs at the market, it’s best to walk away as even the butcher might not want to eat them. Let’s take a closer look at each type and why they should be avoided:
The first type of ribs to avoid is those that are too wet. If the surface of the ribs is excessively moist, it could indicate that they have been previously frozen and thawed, causing a loss of freshness and natural sweetness. To test for this, use a paper towel to blot the surface and then press down on the ribs. If the paper towel becomes soaked, it’s a sign that the ribs are not of good quality.
The second type of ribs to steer clear of are those lacking elasticity. When buying ribs, use your finger to press down on the meat to check its quality. If the rib meat quickly bounces back to its original shape, leaving a firm and elastic impression, it’s an indication of freshness. However, if the meat feels relatively loose and struggles to return to its original form, the quality is likely inferior, and the nutritional value may be compromised. It’s best not to purchase this type of ribs.
The third type of ribs to avoid are those with a sticky surface. If, when touched, the ribs feel sticky, it’s a sign that they have been sitting for too long and are no longer fresh. It’s best to refrain from buying these ribs.
How to select fresh and tasty ribs?
To choose delicious ribs, consider the following factors: color, smell, elasticity, and intended cooking method:
Color
Fresh ribs should have a light pink hue, and upon closer inspection, you should not spot any insects like flies or mosquitoes hovering around the meat or its display.
Smell
Fresh ribs should not have a putrid or pungent odor. Instead, they should smell neutral or slightly meaty.
Elasticity
When you press on the surface of fresh ribs, they should feel dry and quickly spring back to their original shape.
Choose ribs with small and flat bones
Ribs with small and flat bones tend to have more meat and less bone. However, avoid extremely small ribs, as these could be from young or sick pigs, resulting in less flavorful and potentially unsafe meat.
Selecting ribs suitable for different dishes
For sweet and sour ribs, braised ribs, or fried ribs: Choose lean ribs with little to no fat. Ribs with some cartilage are even better for these dishes.
For rib soups, porridge, or noodle dishes: Opt for ribs with a mix of lean meat and fat. This combination will result in tender, flavorful, and juicy meat.
For pork chops: Select ribs with thick tenderloins and minimal fat marbling for the most delicate and tasty chops.
By An Nhien – Vietnamnet
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