I've been making ribs in the oven for years. (I prefer the 'baby back ribs' type rather than ones with big chunks of meat)
I slow roast for a couple of hours - and baste off the rendered grease - and use the 'good stuff' in whatever 'sauce' I make.
I then bake or broil and get somewhat-crispy ribs. And am happy.
Now I've seen a suggestion that the 'right' way is to boil the ribs to tenderness - and then broil/bake. I've had them so done once - and the meat was mush and tasteless - and the rest of the rib had that awful tough junk in full measure.
But I have now been told that someone must have goofed as 'boil' is the correct way.
I'm not ready to believe as boiling meat is the way to make SOUP - you use the liquid and throw away the rest.
Anyone here a 'boil the ribs first' fan?
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