Im making ribs in the weekend - Ive 2 racks (from the local butcher) defrosting and wondering if anyone has any tips for getting MELT in your MOUTH ribs.
In the past Ive just grilled them but upon researching, Ive discovered there is much more to it!
Im serving them smothered in BBQ sauce
My mouth is drooling just thinking about them - Im a HUGE ribs fan!
Vanessa

Hi Vanessa - not sure if you mean pork ribs or beef. I've only done pork ribs as I'm not much of a red meat eater, and I think the secret to making falling-off-the-bone ribs, is long, slow cooking. I've tried simmering 'plain' ribs then coating them in homemade sauce and I've also done them just coated in the sauce and baked. The simmering first did cut down the length of time they needed to go in the oven afterwards, so if time is an issue, this might be the way to go. I make sure I cover them very tightly before going into the oven, and then take the foil off to get the sticky, burnished finish in the last 10 - 15 mins
And now I'm thinking I'll need to get some pork spare ribs to cook this weekend!.

Hi Heather - pork ribs, Im not really int to beef ribs either.
Ive got about 2kgs of them and thinking the long slow cook tonight and smothered in BBQ sauce for a Friday night feast in front of the telly.
A perfect night in!
Vanessa

My methodology is exactly the same as Heather F's for long oven-baking because it's so easy. If I want to do them on the grill I parboil them (simmer in water or stock or beer for about 30-45 mins) ahead of time and then slather with barbecue sauce and finish them off on the grill.

I found beef ribs are SO TOUGH even with slow cooking, pork ribs are by far the best.

I used to just marinate the ribs and cook in the oven for an hour but I now boil the ribs in a watered down marinade. They boil away and then the marinade becomes nice and sticky after time and the ribs meat just falls off. My husband prefers the oven ones and the rest of us prefer the melting boiled in marinade ones. Try both ways and make your own mind up I'd say.

Best way I cook ribs is in the oven but always in an oven bag. Retains all the lovely marinade & moisture, but devinely sticky without the mess to clean up! Works every time.

The oven bag is a good idea, I do like the no mess clean up idea. Ill definitely be trying that next time.
Vanessa

My other half made Chelsea Winter's pork ribs recipe last week and it was sooooo delicious! [chelseawinter.co.nz] He did muck about with the recipe somewhat, putting a can of pineapple (pineapple chunks plus unsweetened juice) in instead of the 1 cup of pineapple juice (I think it was a very good idea of his, partly because I've tasted McCoy's pineapple juice and it's a very poor cousin to the pineapple juice that accompanies pineapple in cans) and did them in the slower cooker instead (4 hours on high) and then finished them off in the oven at the temperature she says and for the 10-15 minutes she says (you have to keep an eye on it). He didn't strain the sauce. I'm really looking forward to having them again.

I line my baking dish with baking paper, for the easy clean up too.
Looking forward to pork ribs tonight. Easy Monday meal
I'm salivating thinking about them