How to cook thin ribs like a pro


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About the recipe

The original recipe for these thin ribs comes from Jenni Waldén, winner of Sveriges Mästerkock 2013.

Simple steps for perfection

Cooking thin ribs can be an art, but it is something we can all master with the right knowledge and technique. This article will give you an insight into how to prepare and cook the delicious and tender thin ribs like a pro. We will focus on oven cooking, as it is a simple and effective method that gives excellent results.

First, we would like to share some basic tips on choosing and preparing the ingredients. When choosing thin ribs, it is important to look for fresh meat with an even distribution of fat and meat, as this contributes to a better and juicier flavor. Before you start cooking the ribs, it’s a good idea to marinate them to bring out a rich and intense flavor. Once it is time to start cooking, it is important to have the right cooking process in place to ensure a juicy and tender result.

ribs like a pro

Preparing Raw materials

In this episode, we will go over how to prepare the ingredients to cook “Thin Ribs” like a pro. We will focus on choosing the right thin ribs and the ingredients needed for marinating.

Choosing the Right Thin Ribs

To get the best possible results, it is important to choose high-quality thin ribs. Make sure the meat is tender and has an even color. It is also important that the ribs have a good amount of meat on them, as this will contribute to a more satisfying flavor experience.

When choosing thin ribs, also make sure that:

  • The meat has a fine marbling, which gives it extra flavor and makes it tender.
  • The ribs are well trimmed, with excess fat and skin removed.
  • The meat is fresh and preferably from a local source.

Ingredients for Marinating

To give “Thin ribs” a rich and complex flavor, you need a good marinade. Here are some suggestions for ingredients for a successful marinade:

  • Soy sauce: gives a lovely salty and umami flavor.
  • Honey or brown sugar: gives a caramelized finish and balances the salty soy sauce.
  • Garlic and ginger: for extra flavor and aroma.
  • Lemon or lime juice: for freshness and a touch of acidity.
  • Chili flakes or sambal oelek: to give the marinade a spicy and hot tone.
  • Oil: helps make the marinade easier to spread on the meat and allows the flavors to penetrate more deeply.

The proportions of ingredients can vary according to personal taste, but a good rule of thumb is to aim for a balance of sweet, salty, sour and spicy.

Once you have gathered all the ingredients, mix them well and let the meat marinate for at least 2-3 hours, but preferably overnight for the best possible flavor experience. After marinating, it’s time to cook your “Thin Ribs” to perfection!

Marinating process

We will go through the marinating process for thin ribs in three steps. This is essential to achieve the perfect flavor and texture of your thin ribs.

Mix Ingredients

First we need to prepare a marinade for the ribs. Depending on personal preferences, the marinade may vary, but here is a basic marinade to get you started: Henry’s recipe favorites recommend mixing the following ingredients:

  • 1 dl soy
  • 1 dl chili sauce
  • 2 tbsp honey
  • 3 tbsp olive oil
  • 4 cloves of garlic, pressed
  • 1 tbsp chopped fresh ginger
  • 1 tbsp chili flakes
  • Salt and black pepper to taste

Mix all the ingredients in a bowl and stir until well combined.

Covering Thin Ribs

Once the marinade is ready, it’s time to cover the thin ribs. Prepare the ribs by brushing off any excess fat and rinsing them under cold water. Then dry the ribs with kitchen paper. Rub the marinade on both sides of the ribs so that they are thoroughly covered. Place the ribs in an ovenproof dish or pan with the meat side up, for example Franzéns Charkuterier recommends rubbing a little salt on both sides.

Cover the ribs with aluminum foil and let them marinate in the refrigerator for at least 4-6 hours, preferably overnight for best results.

Grilling or frying

When it comes to cooking thin ribs like a pro, it’s important to know whether grilling and frying is the best choice to get the optimal result. In this section, we will share some tips on these two methods.

Grilling or frying

Using a barbecue

Grilling thin ribs is a great way to get the perfect flavor and texture. When we grill the ribs, they will get a nice color all around, creating a good balance between the crispy surface and the tender meat inside.

If we grill on an outdoor grill, we can first give the ribs color and flavor for about 10 minutes. Then brush the skewers with the marinade during grilling. It is important to keep the meat on the “cool” side of the grill to avoid direct heat during cooking. Cover the ribs with aluminum foil and let them cook for at least one hour.

Feel free to use the following steps when we grill thin ribs:

  1. Prepare the grill and make sure the grate is clean and oiled.
  2. Place the ribs on the cool side of the grill.
  3. Brush the skewers with the marinade during grilling.
  4. Cover the ribs with aluminum foil.
  5. Allow the meat to cook for at least an hour.

Using the frying pan

If we are not able to grill, we can also cook thin ribs in an oven. To do this, we start by setting the oven to 220 degrees. Brush the ribs with the marinade and grill them for about 15 minutes, or until they get a nice color in the upper part of the oven.

Here are some steps to follow for frying thin ribs:

  1. Prepare the oven and set it to 220 degrees.
  2. Brush the ribs with the marinade.
  3. Place the skewers in the upper part of the oven and grill for about 15 minutes, or until they get a nice color.

Whether we choose to grill or fry thin ribs, it is important to have the right preparation and follow these steps to get amazing and flavorful thin ribs like a pro.

Cooking time and temperature

To cook thin ribs like a pro, it is important that we keep track of the cooking time and oven temperature. Here are some basic tips for getting perfect thin ribs.

Firstly, we should preheat the oven. A good temperature for cooking thin ribs is 120°C. Using a lower temperature for a longer time helps to make the meat more tender and flavorful. Place the ribs meat-side down on a piece of heavy-duty aluminum foil and cover them well with a dry spice mixture, as mentioned in Hemmanytt.

Once we have covered the ribs with the spice mixture, they should be wrapped in foil and placed in the heated oven. For thin ribs, we can rely on a cooking time of around 3 hours, which has been recommended in the LCHF archive.

After letting the ribs cook for about 3 hours, it’s time to brush them with marinade. Henrik’s recipe favorites recommend opening up the foil and brushing the ribs with the rest of the marinade, then putting them back in the oven for about 10 minutes. During this time, the oven temperature should be raised to give the ribs a nice surface and color.

Following these cooking time and temperature instructions will help us to cook thin ribs like a pro. However, it is important that we keep track of the texture and color of the meat throughout the process, as some variations may require adjustments.

Sauce and accessories

When cooking “Thin Ribs” like a pro, the choice of sauce and accompaniments is as important as the meat itself. In this section, we give you some suggestions for Thin Rib Sauce and Recommended Side Dishes that will make your Thin Ribs more delicate and tasty.

Thin rib sauce

A good alternative for thin rib sauce is to use a homemade BBQ sauce. A flavorful BBQ sauce can be made with onion, oil, garlic, tomato paste, honey, vinegar, mustard and Tabasco, which you can find in this recipe. Brushing the meat with this sauce gives it not only flavor, but also a lovely color and texture.

Recommended side dishes

As for side dishes, both hot and cold salads go well with thin ribs. Here are some examples:

  • Green salad: A simple green salad with mixed greens, tomato, cucumber and pepper is a refreshing and light accompaniment to the succulent ribs.
  • Potato salad: A creamy potato salad with mayonnaise, sour cream, chives and onions can be a good contrast to the flavors of the meat.
  • Coleslaw: A crispy coleslaw, made with white cabbage, carrot and mayonnaise, provides a balanced and crunchy texture when combined with the slow-cooked ribs.
  • Grilled vegetables: Grill vegetables like peppers, zucchini and eggplant to add a lovely smoky flavor and balance the rich flavors of the meat.

By choosing the right sauce and side dishes, we can realize our vision of cooking Thin Ribs like a pro. These are the details that matter most when it comes to creating a great dining experience for us and our guests.

Catering and Presentation

Once we’ve cooked our thin ribs, it’s time to serve and present them professionally. Here are some tips on how we can do that.

First of all, we should let the ribs rest for five minutes before cutting them. This gives the meat time to reabsorb its juices and maintain its tenderness and juiciness.

To make our ribs even more appetizing, we can brush them with a homemade glaze before taking them out of the oven for the last 10 minutes; this gives the ribs a nice shine and extra flavor.

As for the presentation of our thin ribs, it is important that we cut them into smaller pieces to make it easier for guests to eat. We can either cut them into individual ribs or into smaller sections of 2-3 ribs. It is also a good idea to use a sharp knife to make clean cuts without damaging the meat.

We can serve our thin ribs on a large platter or on individual plates. When we put the ribs on the platter, we can arrange them nicely by either stacking them up or placing them side by side. It’s also a good idea to have a bowl of napkins or wipes handy as ribs can be sticky to eat.

Accessories also play a major role in the serving and presentation of thin ribs. For example, we can offer a selection of vegetables, potatoes or rice to complement the flavors and provide a more complete meal. Other options to make the presentation even more impressive include adding fresh herbs, such as parsley or coriander, and offering different dipping sauces to complement the flavor of the meat.

By following these tips, we can serve and present our thin ribs in a way that makes them look and taste just like they were prepared by a professional.

Final Tips

We would like to share some tips on how to cook “thin ribs” like a pro. Follow our advice, and you will be able to enjoy these delicious ribs to perfection.

Firstly, when cooking thin ribs, preparation is important. Start by rubbing some salt on both sides of the ribs before placing them in an ovenproof dish or pan, meat side up. 1. This gives the ribs a great flavor and helps to retain their juiciness during cooking.

Secondly, use a low temperature in the oven, between 100-125 degrees. 1. This makes the ribs tender and juicy. Grill the ribs in the oven for 1 hour, then turn them over and grill for another 1 hour. 1. After that, turn the ribs over again and grill them for another 1 hour meat side up 1. This slow approach ensures that the ribs are tender and have a golden finish.

Another tip is to use a good marinade to add extra flavor to your ribs. 2. Brush the marinade over the ribs and let them grill in the oven for another 10 minutes to get great color and flavor.

If you prefer to grill your thin ribs instead of using the oven, you can follow a recipe for grilled thin ribs. It is recommended to use a rub or spice mix to give your grilled thin ribs extra flavor and depth. 3.

Finally, although it is tempting to start eating right away when your thin ribs are ready, let them rest for a few minutes before serving. 1. This allows the meat juices to be evenly distributed within the meat, making your thin ribs even more succulent and tasty.



Frequently asked questions

What spices are recommended for marinating thin ribs?

To marinate thin ribs, spices such as paprika, garlic, onion powder, thyme, salt, pepper and chili powder are recommended. You can adjust the flavors to your liking and combine with other spices you prefer, such as lemongrass, ginger or coriander.

What temperature and time is needed to bake thin ribs in the oven?

For baking thin ribs in the oven, a temperature of 150-160°C is recommended. The ribs should be covered with aluminum foil and baked for about 1.5-2 hours. Once the ribs are tender and juicy, the foil can be removed and the cooking temperature raised to 200°C to achieve a nice surface and caramelization.

Is it necessary to pre-cook thin ribs before grilling?

Pre-cooking thin ribs can help tenderize the meat and shorten the grilling time, but it is not always necessary. If you have time to marinate the ribs for a few hours or overnight and grill them slowly on low heat, you don’t need to pre-cook them.

What is the best method to marinate ribs in the oven?

The best method for marinating ribs in the oven is to mix your spices with a little oil to create a marinade. Massage the marinade over the ribs and then let them rest in the fridge for at least a few hours, or overnight for best results. When you are ready to cook the ribs, make sure they are covered with aluminum foil and baked slowly in the oven to maximize the flavors and juiciness.

Is there a recipe for thin ribs from ICA?

Yes, there are recipes for thin ribs from ICA that you can follow. For example, you can find a variation on grilled thin ribs where a flavorful glaze is used to caramelize the ribs. You can also find several other recipes on the ICA website.

What is the optimal temperature for cooking spare ribs in the oven?

The optimal temperature for cooking ribs in the oven is between 150-160°C. This temperature provides just the right amount of slow cooking, which helps to make the meat tender and juicy without drying out or overcooking. After the ribs become tender, you can increase the temperature to 200°C and remove the aluminum foil to get a nice surface and caramelization.

tunna revben

Tunna Revben

Honung senap revben med kanel, perfekt till julbordet!
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Course Huvudrätt
Cuisine Svenskt, SWAI
Servings 4 pers


  • 2 kg Tunna revben


  • 5 cm Färsk ingefära
  • 3 klyftor Vitlök
  • 1 dl Honung
  • 0,5 dl Skånsk senap
  • 1 tsk Tabasco
  • 1 tsk Chilipulver (för mer hetta, använd färsk chili)
  • 1 tsk Paprikapulver (gärna Smoked)
  • 0,5 tsk Kanel
  • 2 msk Rödvinsvinäger
  • Salt (efter smak)
  • Peppar (efter smak)


  • Sätt ugnen på 125 grader. Lägg revbenen i en form eller djup plåt. Salta och peppra.
    2 kg Tunna revben, Salt, Peppar
  • Häll 1-2 dl vatten i botten och täck helt runt om med almuniumfolie, ångan som bildas ska stanna kvar under folien. Baka i ugnen i 3 timmar.
  • Riv ingefära och vitlök, blanda samman alla ingredienserna till glazen.
    5 cm Färsk ingefära, 3 klyftor Vitlök, 1 dl Honung, 0,5 dl Skånsk senap, 1 tsk Tabasco, 1 tsk Chilipulver, 1 tsk Paprikapulver, 0,5 tsk Kanel, 2 msk Rödvinsvinäger
  • Efter 3 timmar, ta ut revbenen ur ugnen och höj temperaturen till 225 grader. Lägg över i en bakplåtsklädd ugnsform. Pensla på glazen tjockt och sätt tillbaka i ugnen där glazen ska sätta sig.
  • Ytan ska bubbla och bli både krispig och klibbig, då är de som bäst. Detta tar ca 20 minuter.
  • Servera på julbordet eller med en god krispig sallad och potatismos till.


Till det traditionella Svenska julbordet servers revbenen med:
  • Potatis i någon form (gärna rostad)
  • Coleslaw
Men övriga tider eller mindre traditionellt julbord så kan man även servera revbenen med:
  • Pommes Frites
  • Chilisås
Eller bara som dom är
Till revbenen dricker vi en kall Ljust Lager Öl
Keyword Honung, Kanel, Revben, Senap
Tried this recipe?Let us know how it was!

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