Irish Bacon Ribs
Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following:
- What pork cut is it? (I believe it's the babyback rib rack)
- How do you cure it? (probably similarly to corned beef since it's typically pink)
- What spices do you put in the cure?
The above info has been particularly hard to find anywhere on the Internet, so any info would be appreciated.
Best Answer
Bacon Rib is actually made from a specialty cut, at least specialty in the US, typically called a belly rib cut. It is a full rack, and full belly. I have not had it cured, but just like bacon I would assume it could be prepared either cures or fresh. Typically it would be smoked for as long as 18 hours. Then the ribs would be cut, again with the belly still in place, and used for the final dish. Boiled with vegetables and cabbage is one typical route, or trimming up ribs to make them look nice and sauteing them and making a sauce with the drippings. I cannot say how common doing a full cure is, I have seen them served only a couple times and those were smoked but not cured. That however was in the US, and traditional Irish might have different tendencies.
Pictures about "Irish Bacon Ribs"
What is a bacon rib?
A lightly smoked, brine cured pork belly with the ribs. This bacon must be cooked, but nothing else comes close when looking to add flavor to a stew or to place on top of stuffed cabbage when roasting it in the oven.What cut are bacon ribs?
These home cured bacon ribs are cut from the loin of bacon and are deliciously meaty. They have a certain sweetness from being cooked on the bone.How do you treat Irish bacon ribs?
First rub the salt cure into the ribs, then either vacuum pack the ribs and leave for up to 12 days in the fridge or place in a plastic ziplock bag in the fridge and turn the ribs every day. The next stage is the cooking and the traditional way to serve this is as a one pot dish.Are pork ribs and bacon ribs the same thing?
Meatier than the Back Rib, Spareribs \u2013 also known as side ribs - are thick, juicy, and come from the belly section of the pig (where bacon comes from). They usually come with the sternum, costal cartilage and flap still attached. From the Sparerib you can get St.Boiled Bacon Ribs
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Luciann Photography, Thought Catalog, Foodie Factor, Horizon Content