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Home Cooking

Baby Back Ribs

codmeister | Mar 1, 202008:02 AM     8

When we cook ribs they are not as good as the ones when we dine out. My wife puts an aluminum foil tent over them and steams them in the oven for an hour or two . . . to the almost-fall-off-the-bone status. Then she puts them on the grill to finish them up with bbq sauce. The result is that they are too soft and fall off the bone too much. I like some resistance when I pick up a bone and tear the meat off with my teeth. I'm wondering if the following might be the reason: I have heard from experts that ribs need to be cooked low and slow. I'm wondering if this process dries the meat out a bit so it's not so moist and falling off the bone. Does low and slow drain out the proper amount of moisture so the ribs offer more resistance and don't just fall off the bone in a moist mess when I pick up the bone? I welcome any thoughts from rib experts.

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