How to lower the amount of salt in pork ribs?

[labart]

We've bought some ribs that apparently have been brined, leaving them very salty tasting. I don't think soaking would be good for the meat. Any other ideas? Thanks

[1POINT21GW]

If they're brined they've already been soaked. I'd soak them in a large volume of water, changing every 4 hours or so for a day.

[Chowbird]

AFAIK, soaking is the only way. Not fun.

[sunshine842]

soaking them in plain water is the only way to dilute the salt.

[Zalbar]

Soaking meat is fine. I do it all the time when I'm making bacon or pastrami.

[jira]

Sounds like you bought Corned Spareribs. They were brined at a higher salt concentration than normal brined meat. The usual advise is:

1) Rinse them in fresh water.
2) Parboil them one or more times (30 minutes is probably enough), refreshing the water each time.

Another technique which might work, soak them in a sugar solution. Use a brine recipe that calls for both salt and sugar, eliminate the salt and double the sugar.

Lastly, if they were not sold as Corned, complain loudly. Meat that has anything added to it must be labeled as such.

[happenings]

Lately, it's really a challenge to find pork tenderloin, ribs or turkey that have not been "enhanced". "tenderized" or "pre-basted"
All of those terms are marketing-speak for up to 12% by weight of added salt and water. As a person who is not supposed to ingest much sodium and one who doesn't like paying $5.99 a pound for salt water,, I'm finding food shopping more and more difficult

[jira]

Roche Bros. seems to sell less water-added, tenderized, etc. meat. There are exceptions: ham and corned beef are almost always water added (+10%), and even occasionally "... and water product" (20% of product is added solution, so it's really 25% added solution). And then there are the very obviously marinated products.