How to Expertly Cut Through Pork Rib Bones for Flavorful Ribs

When cooking ribs, getting through those bony slabs can be a daunting task. Pork rib bones seem hard and intimidating to cut through. However, with the right tools and techniques you can easily master cutting rib bones to prepare ribs just how you like them.

Learning how to properly cut through pork rib bones allows you to portion ribs remove bones entirely for bone-in cuts and even French cut bones for dramatic presentation. Get ready to take your rib recipes to the next level!

Why Learn to Cut Rib Bones?

Before diving in let’s look at why cutting rib bones can be incredibly useful

• Portioning ribs – Cut between bones to divide full racks into smaller servings.

• Cut out the bones. This will leave you with chunks that still have bones, which are great for stews, braises, and other dishes.

• Frenching bones – This polished technique exposes bone ends for a classy presentation.

• Customize shapes – Cut ribs to shape to fit your smoker, pan or other cooking vessel.

• Separate muscles – Divide rib sections like loin, brisket and chuck for easier eating.

• Uniform sizes – Cutting ensures evenly-sized pieces cook at the same rate.

Once you know how to cut through pork rib bones confidently, you open up many possibilities for preparing the very best ribs.

Best Tools for Cutting Rib Bones

You don’t need fancy gadgets to cut rib bones. Two simple tools make the job easy:

• Sturdy chef’s knife – A well-made 8 to 10 inch chef’s knife handles most tasks.

• Meat cleaver – The heavier weight helps chop through bone. Use for sectioning racks.

• Honing steel – Keep blades sharp. Dullness makes cutting much harder.

• Cutting board – Choose a large board that won’t slide around. Wood or thick plastic work well.

A quality set of knives properly cared for will make cutting rib bones effortless. Invest in pieces built to last.

Proper Techniques for Cutting Pork Rib Bones

With the right tools in hand, follow these techniques for success:

Identify the Joints

Turn the rack over so the bone side faces up. Locate the natural separation between each rib bone. The spaces between bones are where you’ll cut.

Score Along the Joints

Use the tip of a sharp knife to score lines along the joints. Cut shallowly so you don’t cut all the way through yet. Scoring helps guide deeper cuts.

Cut Through Each Joint

Position your chef’s knife perpendicular to the scored joint line. Apply firm, even pressure and cut all the way through the joint, separating the two bones. Remove ribs as you go.

Use a Cleaver for Dense Joints

For extra dense rib bones near the spine, switch to a meat cleaver. The added weight lets you chop cleanly through stubborn joints.

Cut on Both Sides

Once one side is complete, flip and repeat the process on the bone’s other side to fully separate the ribs.

Advanced Rib Bone Cutting Techniques

Once you’ve mastered the basics, try these advanced bone cutting skills:

Frenching the Bones

This elegant presentation exposes 2-3 inches of bone. Score around the meat to be removed. Carefully slice away the meat, leaving bone exposed.

Boneless Ribs

To remove bones fully, simply cut all the way along either side of the bones, then cut under them to free the meat. Square off sides.

Butterflying Ribs

For flatter ribs, cut down one side of the bone only. Open the slab like a book to flatten. Trim away excess bone and square edges.

Rib Tips

Separate the tapered rib ends from the wide ends for distinct pieces. Cut perpendicular to the bones about midway down the rack.

Serving Suggestions for Cut Pork Ribs

Creative cutting opens up many plating possibilities:

• Leave bones in for knife-and-fork ribs. Guests gnaw right off the bone.

• Chop into bite-size riblets. Toss in barbecue sauce for finger-licking appetizers.

• Layer boneless chunks into tacos and sandwiches for meaty fillings without bones.

• Drape frenched ribs over the plate edge for an elegant presentation.

• Pair a variety of shapes like riblets, cutlets and tips for ribs sampler platters.

Take your ribs from ordinary to extraordinary with artful placement.

Storing and Freezing Cut Ribs

For food safety and quality, observe these storage guidelines:

• Refrigerate – Keep raw ribs cold at 40°F or below and use within 4-5 days.

• Freeze – Wrap ribs tightly in freezer bags or paper. Freeze for 4-6 months maximum.

• Marinate – If marinating more than 2 hours, do so in the refrigerator. Discard used marinade.

• Thaw – Thaw frozen ribs overnight in the fridge. Don’t thaw at room temperature.

Following safe storage practices keeps ribs fresh and flavorful.

Master the Art of Cutting Rib Bones

With a sturdy knife, proper technique and a little practice, you’ll be cutting through rib bones with confidence. Adjust ribs to your exact specifications, create elegant presentations and improve recipes through creative cuts. Pork ribs offer unlimited potential beyond basic racks – bring it out with specialized bone cutting skills. Your diners will be amazed at your culinary chops!