Fall off the bone pork ribs made in the oven?

[Anonymous]

Anonymous wrote:
Low and slow....your temp is too high.


Exactly. You need the low and slow to break down the collagen and connective tissue for the meat to fall off the bone. Do a good dry rub, encase in foil, in oven no more than 325 (I prefer 300) for 2 hours minimum. After that you can put on a barbecue sauce with a few (very few minutes) uncovered on high heat - 375-400, max.

Yep that last part is important. It melts a lot of the fat off. Got a batch going today!

[Anonymous]

Fall off the bone ribs are over cooked. Meat should stick to the bones.