Vinegar Tenderizes: The acidity in vinegar helps break down the tough fibers in the meat, making the ribs more tender.
Adds Moisture: When mixed with water or broth, vinegar helps reintroduce moisture to ribs that may have dried out during cooking.
Restores Juiciness: Basting or spritzing ribs with a vinegar solution while cooking helps keep the meat juicy throughout the process.
Enhances Flavor: Vinegar adds a tangy flavor that complements the richness of pork, balancing out the overall taste.
Works as a Marinade: Soaking dry ribs in a vinegar-based marinade before reheating helps lock in moisture and prevent further drying.
– Spritzing During Cooking: A mixture of apple cider vinegar and water can be spritzed on the ribs every 30 minutes during grilling to maintain moisture.
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Low and Slow Cooking: Vinegar works best with low and slow cooking methods, such as smoking or slow roasting, allowing time for the moisture to penetrate the meat.
Vinegar Wrap Method: Wrapping ribs in foil with a bit of vinegar during the last hour of cooking steams the meat, making it more tender and moist.