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Ribs Back to Product Applications


Introduction: The objective of this study was to see whether Citri-Fi® would function to reduce fat syneresis in barbeque ribs when the sauce and ribs are both cooked in the bag. To do this, a test sauce was made containing Citri-Fi 100FG which was compared to a control. In the test, the overall percentage of Citri-Fi 100FG added to the combined ribs and barbeque sauce was 0.5%. Therefore, the actual amount of Citri-Fi 100FG in the sauce itself was 3%, which is shown in the formulas below.

Procedure:

Step 1:

  • Prepare the brine formula as shown below:
Brine formula
Ingredient lbs
Water 84.8
Salt 7.5
Dextrose 6.2
Disodium phosphate 1.5

Step 2:

  • Place ribs in brine filled cooking bags. Soak overnight.
  • Brine added at 10% the weight of the ribs as shown below.
Amount of  ribs soaked in brine
Ingredient lbs
Spare Ribs 500
Brine from above 50
  • Submerge ribs in cooking bags in pan of water.
  • Heat to internal temperature of 160 deg F
  • Drain off excess brine

Step 3:

  • Put ribs in new cooking bag with BBQ Sauce as shown below:
Final preparation of the ribs
Ingredient lbs
Ribs 500
Barbeque sauce 100
Citri-Fi® 100 FG* 3
*the control had no Citri-Fi® Included.
  • Cook ribs with sauce to internal temperature of 160 deg F.
  • Control & Test Sauces added at 20% original weight of ribs.
  • Cool and serve.

Results & Conclusions

The control ribs clearly showed fat separation in the cooking bag whereas the Citri-Fi version did not.  Also, the barbeque sauce with Citri-Fi did not break down and become runny like the test version did.  Although the sauce made with Citri-Fi was thicker than the control, it was not gummy or show a negative taste or texture.

BBQ

Figure 1:  This photo shows the difference in fat layer appearance in the bag of the cooked ribs made with Citri-Fi versus those that are not.

BBQ2

Figure 2:  The control sauce tended to run off of the ribs after cooking whereas the test sauce made with Citri-Fi did not.