There are lots of ways to tenderize meat. Baking soda will work but there are better methods. I suggest searching for Guga's videos. He has tested numerous methods. Of the most successful there seems to be a recurring factor, which is acid. He's used Sprite, sparkling water, lime juice, etc. They are all acidic. If youve ever made aguachile or ceviche you know that acid chemically cooks food.
I'll certainly check out Guga's videos. Thank you for the suggestion! We use lemons when initially processing our deer to pull out some of the gaminess. But I personally like the baking soda water method, because I usually always have it on hand and it's a neutral flavor.
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I've never tried it on pork chops, but I would think so. Probably a thinner pork chop would come out better than a really thick one, if I had to guess.
I soak all small game and fish in salt water overnight, removing the gamey flavor.. deer is best to let age for a few days (the bacterial works the same way). Buttermilk also works (again, enzymes/ acidity)
Well, I'm late getting back to you! Be sure to pull that tough skin off of the back of your ribs, before you cut them into sections. I haven't tried this with ribs, because I don't cook them very often. But I'd definitely try it! I would think that it would help tenderize them. Let me know how they turned out!
Because the baking soda solution is working on the area that it can touch. It would end up still being tough in the middle. Or if it sat too long, the outside would become mushy. Usually with a tough roast, like a chuck roast, just a longer roasting time will make it fork tender. But, if you do decide to experiment with the baking soda solution and a roast, let me know what you discover! 😁
