Is vinegar or soda to tenderize pork ribs?

Neither vinegar nor soda are ideal for tenderizing pork ribs. Here's why:

* Vinegar: While vinegar can help break down tough proteins, it's not the best option for ribs. It can make the meat too acidic, leading to a dry and tough texture.

* Soda: Soda is often used to tenderize meat due to its alkalinity, but it can also have a negative impact on flavor. The sodium bicarbonate in soda can make the ribs taste soapy.

Better options for tenderizing pork ribs:

* Salt: Brining with salt helps break down proteins and retain moisture, leading to more tender ribs.

* Acidic Marinades: Marinades using ingredients like lemon juice, lime juice, or yogurt can help tenderize the meat.

* Low and Slow Cooking: Slow cooking ribs at a low temperature (225-250°F) allows for the collagen to break down and the meat to become incredibly tender.

Tips for delicious, tender pork ribs:

* Choose the right cut: Spare ribs and baby back ribs are the best choices for ribs.

* Trim the membrane: The membrane on the back of the ribs can make them tough.

* Season generously: A good rub or marinade will enhance the flavor.

* Cook low and slow: This is the key to tender, flavorful ribs.

* Rest the ribs: Let them rest for at least 15 minutes before serving to allow the juices to redistribute.

Ultimately, the best way to tenderize pork ribs is a combination of brining, marinating, and slow cooking.