Home Cooking

Cooking ribs to the "almost falling off the bone" point

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Cooking ribs to the "almost falling off the bone" point

Howard-2 | Oct 31, 2005 09:39 AM

Go into most ribs joints and the meat is barely hanging on to the ribs--it's attached, but has been cooked till the meat is very soft and virtually falls off the bone when you touch it with your knife.

Can anyone give me any tips on how to achieve this quality in home-cooked ribs?

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