Need Pork Ribs Help!

[Tuffcookie]

Help!!! I've always just put a pork loin and kraut in the crock pot for New Years. However, this year I want to fix ribs and kraut and cook in the oven. How do you prepare yours so they're fall-off-the bone tender?

TC

 

[tiggersmom2]

I boil my pork spare ribs. I boil them until they are falling off the bone then I drain them, cover them in BBQ sauce and put them in the oven for about 30 minutes on 350.

 

[Imzadi]

The trick I learned so they cook MUCH faster is:
Season them, pour on your favorite sauce, place in microwavable/ovenproof casserole dish, with sides high enough for the pan drippings. Cover with wax paper and microwave on high for 5 minutes till cooked halfway.

Flip ribs over. Baste with more sauce & the pan drippings. Cover with foil instead of the wax paper. Transfer to a preheated oven and bake the rest of the way at 375-400° till they fall off the bone - about 45 minutes. Baste with more sauce & pan drippings a couple times throughout baking. Yum!

EDITTED TO ADD: A tip I learned from Tyler Florence on the Food Channel is that it is the slow heat AT THE END that makes it fall off the bone. As you are cooking, for a while, the muscle seizes up & becomes tough. When you keep cooking beyond that point, the muscle relaxes again, until it finally falls apart & off the bone. So if the ribs or any meat is still too tough, keep cooking!

People make the mistake of cooking at the end, with too high heat, & not long enough. If your heat is low enough, you can almost never OVER-cook meat.

 

[Dan Murphy]

On the Weber grill for about an hour!

 

[Lisa L from MI]

We make baby back ribs quite often. We usually put soy sauce/italian dressing/garlic powder/onion powder on them and cook them for about 3 hours or so covered with tin foil...the longer the better....when they start to fall off the bone then he sauces them up with bbq sauce and stick them under the broiler....low so they don't burn...they are always totally fall off the bone clean

 

[luv2nascar]

we eat big fat boneless pork ribs. I marinade them in olive oil and Montrel Chicken Seasoning. I don't think they make a pork spice (they have steak too). I cook the ribs on the grill or under the broiler.

 

[tar heel]

I've never done them in the oven, but I would definitely splurge and get babybacks -- we tried the big ones one time and found them a little gross. Make sure to pull off the thin white membrane on the back -- makes a lot of difference in the eatability of the ribs. Like Dan, we go with an hour on the grill without lifting the lid. We use a good dry rub before cooking and Sticky Fingers sauce afterward. They are so yummy!