Question re Internal Temp of Pork Ribs - Safe to Eat?
My pork ribs are taking a long time to reach an internal temperature of 165 degrees. I first boiled 2 lbs of ribs in water and seasoning for one hour. Then baked the ribs in a 325 degree oven for 1.5 hours. The internal temperature is only reading around 140 degrees. After all this boiling and baking shouldn't the ribs be safe to eat?
They're safe to eat at 155F. - 160F. degrees if you were starting from raw but you already cooked them when you boiled them so IMO they're over cooked now that you've also baked then for 1 1/2 hours.
They should be safe to eat from all that "cooking".
You probably can't get an accurate reading on the ribs. I've never taken the temperature of ribs, Quick look and if you don't see any uncooked "pink" meat, they should be fine.
If they were baby back ribs they're definitely done.
Pork is safe to eat at 137* ~~ Just to be sure 140*
You might wanna check your thermometer for accuracy ~~~
re: John E.
I agree with John E.
On "parcook" - I usually dunk the pork (not limited to ribs) into hot boiling water for a few minutes until they changed color. My mom is Chinese and believe that this also remove any pork toxins. I don't know how true that is, but that was how I was taught - she happens to be one of the best cooks I've ever met (not just saying this because she is mom) and she dabbles in TCM (Traditional Chinese Medicine).
After a few minutes, I would brush the ribs with a generous coating of BBQ marinades, wrap them in foil, and cook them at 350 degrees for 1.5 - 2 hours (depending on size). The results usually comes up finger-licking good.
I understand your mother has traditional ideas about cooking pork, but modern pork in the U.S. does not have pork toxins that need the boiling water treatment. I am sure your mother will keep with her traditions, but they are not needed. (I grew up in pork producing farm country. My hometown has a pork processing plant that processes 20,000+ hogs per day.)
I usually rub the pork ribs with a rub the night before cooking and then I put them on our smoker for about three hours. I then wrap them in foil and finish cooming them until they are tender, but not 'falling off the bone'.