Fall off the bone pork ribs made in the oven?

[Anonymous]

Is it possible? Mine always end up dry. I first cover them with foil, then uncover and crank up the heat. Would love to learn a better method. How do you prepare yours? Thanks!

[Anonymous]

My mom first salts both sides. I don't know if that helps with the dryness, but hers falls off the bone.

[Anonymous]

There's a good recipe that first goes in the pressure cooker, then finishes the ribs in the oven. They're very tender.

[Anonymous]

[urlhttp://www.realsimple.com/food-recipes/recipe-collections-favorites/ribs-recipes/classic-barbecued-spareribs[/url]

Absolutely delicious and super tender. Foolproof recipe with only a out 10 minutes of active prep time.

[Anonymous]

Anonymous wrote:[urlhttp://www.realsimple.com/food-recipes/recipe-collections-favorites/ribs-recipes/classic-barbecued-spareribs[/url]

Absolutely delicious and super tender. Foolproof recipe with only a out 10 minutes of active prep time.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/ribs-recipes/classic-barbecued-spareribs

Sorry, the link didn't work...

[Anonymous]

you have to remove the membrane from the bac of the ribs. then season them and cook them in tinfoil around 300-350 for a few hours. then remove them from the oven and discard all the fat/juice. crank up your broiler and slather one side at a time with bbq sauce and heat under the broiler for about 4 mins. repeat each side. they will fall off the bone and be juicy.

[Anonymous]

Spice rub, double-wrap in foil, bake at 325-350 for a couple of hours, remove foil, brush on bbq sauce, and put back in oven for a few minutes at 400.

[Anonymous]

I like to cook them in the pressure cooker or slow cooker and then put them in the oven at the end. Have you tried the baby backs at Fresh Market? I love the Hawaiian rub they use but usually buy the ribs when on sale in the meat department.

[Anonymous]

Where is a Fresh Market in the DC area?

[Anonymous]

Anonymous wrote:Where is a Fresh Market in the DC area?

Vienna and Alexandria in VA and Rockville in MD

http://www.thefreshmarket.com/all-stores/

[Anonymous]

http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257

[Anonymous]

Anonymous wrote:http://www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257

sorry -- read "pork chops" instead of "pork ribs"

[Anonymous]

Low and slow....your temp is too high.

[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.

[Anonymous]

Anonymous wrote:you have to remove the membrane from the bac of the ribs. then season them and cook them in tinfoil around 300-350 for a few hours. then remove them from the oven and discard all the fat/juice. crank up your broiler and slather one side at a time with bbq sauce and heat under the broiler for about 4 mins. repeat each side. they will fall off the bone and be juicy.

i do exactly this, though I start the night before with a dry rub marinade.