Hope someone can help me out.
I've tried a few different baby back rib recipes and always had pretty good luck. Most of them have required a dry rub, then bbq wet sauce, then wrapping them tightly in foil, and put in the oven for a good 3 hours.
I tried Pam Andersons recipe - noted below - which called for the ribs NOT to be wrapped in foil but placed directly on the rack with only a dry rub- and not to bake for 3 hours - but for 1.5 - 2 hours. Finishing at the very end with the bbq wet sauce. The ribs came out tasting great - but not the fall-off-the-bone tender that *I* love.
So my question is - what makes ribs tender? Was it the lack of wrapping them tightly in foil ... or was it not baking it as long... or what?
I would like to take this recipe but tweak it so that the ribs come out more tender. Any help would be appreciated! I just need some advice on what to try differenlty next time (wrapping in foil, baking longer, etc.).
The Best Oven-Roasted Ribs
6 Tbs. brown sugar
6 Tbs. paprika
3 Tbs. freshly ground black pepper
3 Tbs. garlic powder
1 1/2 tsp. salt
9 Tbs. (1/2 cup + 1 Tb.) Dijon or yellow mustard
2 tsps. liquid smoke (optional)
3 slabs of pork spareribs (9 pounds), or 4 slabs of baby-back ribs (8 pounds)
Your favorite barbecue sauce (optional)
Adjust oven rack to upper-middle position, and preheat oven to 250 degrees. Mix sugar, paprika, pepper, garlic powder and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
Line a large jellyroll pan or other shallow roasting pan with a sheet of heavy-duty foil. Place the pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level. Roast ribs until fork-tender -- 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby-back ribs.
If using barbecue sauce, remove foil-lined pan from oven and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with half the sauce. Put pan under broiler until glaze bubbles vigorously. Remove pan, turn ribs, brush with remaining sauce, and return to broiler until glaze bubbles vigorously.
Let stand 5 to 10 minutes. Cut into individual ribs and serve.
Serves: 8 (gas oven users may double this recipe).