Shopping tips: How to choose delicious ribs, 4 types of ribs you should never buy even if they are cheap

Pork ribs are a familiar ingredient in Vietnamese kitchens. Whether stewed, braised or grilled, rib dishes are always delicious and attractive. However, not all types of ribs are delicious. If you choose the wrong type, the meat will be dry, tough and lose its natural sweetness.

With these tips in mind, you will no longer have to worry about being disappointed after cooking because the meat is of poor quality.

1. Ribs with wet surface

Fresh ribs are naturally moist, not dripping. If you see dripping water, it means the ribs have been thawed multiple times or soaked in water to increase weight. This type of ribs is often dry and less tasty when cooked.

2. White or gray-white ribs

Good ribs have a bright, light pink color. If the ribs turn white or gray, it means they have been frozen for too long, the meat will lose its flavor, and when cooked, it will be dry, tough, and bland.

3. Ribs are dark red

If the ribs are unusually dark red, have a wet surface, and have a strong odor, stay away. These may be ribs from old or sick pigs, or have been dyed with blood to make them look fresher. These types of ribs will have an unpleasant odor and tough meat when cooked.

4. Ribs have small, narrow ribs

When choosing ribs, pay attention to the width of the ribs. Ribs that are too narrow (under 2cm) are usually from young pigs, have more bones, less meat and a fishy smell. They won't taste good when cooked.

How to choose ribs suitable for each dish

Braised, sweet and sour stir-fried, fried dishes: choose lean ribs with little fat, especially loin ribs or young cartilage ribs.

Soup, porridge, noodles: Choose ribs with both lean and fat for a fragrant, lightly fatty broth.

Grilled, braised, roasted pork chops: Choose the type with thick, low-fat tenderloin for tender and sweet meat.