i want my beef ribs to fall off the bones. only have an oven how do i do that?

Answer 1

Cooks at low temperatures 200F for 5 hours.
Use a dry rub for the ribs and use sauce the last hour, if you must. I find the dry rub usually gives a lot of flavor and the I usually have on the side.

Resist any advice to par-boil the ribs. It boiling takes away flavor.

Answer 2

Yes, you can, indeed, make the meat "fall off the bones" by boiling.

But when you throw the water out, you will throw much of the flavor out with it. And the texture will be nasty - think about it: How often do you think to yourself, "mmm, mmm, boiled beef for dinner! No, Bob, wait, let's BOIL the hamburgers instead of grilling them!" You've never said that, you say? Neither have I.

As the previous poster suggested, cook them low and slow for a looooooooooooooooooooooong time.

For preparation, I would trim off all of the fat that I could - they tend to be pretty greasy. Use a dry rub, preferably let them sit in the rub overnight or for 24 hours. I've done them in the oven very successfully, although the first link below calls for using a grill. If you don't have a roasting or baking rack big enough to keep all of the ribs off the bottom of the pan, cut up some carrots, onions and potatoes and use them for a rack.

Tough cuts of meat like ribs tend to be full of connective tissue – tendons and gristle. That connective tissue, when treated right, turns into a rich, yummy mouth feel as it turns into gelatin. That connective tissue is collagen – the same stuff women get injected into their lips to make them fat and pouty.

“Collagen starts to turn into gelatin and dissolve at around 60C/140F. This process (and also the fat melting) takes energy. Experienced BBQ cooks know that during the long slow smoking of brisket there is a "temperature stall" at around 72C/165F, where the internal temperature, instead of continuing to climb, stays steady for a long time before increasing again. That is the period the collagen is converting to gelatin. Once the temperature starts to climb again the conversion is complete, and the meat is tender. Any more cooking tends to dry the meat without improving tenderness.” This quote is from the last link.

If you are worried that your ribs will dry out over a long cooking process, tent them loosely with aluminum foil.

Best dining and happy kitchen adventures to you!

Answer 3

Bake on a rack in a slow oven, 270 to 280, for 3 1/2 to 4 hours. Dry rub prior to baking and provide sauce when serving. Can't go wrong. You'll want to take them out of the oven 2 hours but don't, they're not done.

Answer 4

During the holidays (Christmas & Thanksgiving) I season, cover with foil, and bake them in the oven the night before I want to serve them on a very low temp and cook them all night.
Here's another one to try if you have a crokpot and you are not in a big hurry. Put it on before you go to work in the morning.

SWEET BBQ CROCKPOT RIBS
This fabulous recipe uses just three ingredients.
INGREDIENTS:
3-1/2 lbs. pork loin back ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cola beverage
2/3 cup barbecue sauce

PREPARATION:
Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard.

Answer 5

AuntTater knows ribs!

Boil them for a while before you put them in the oven...
the meat will indeed, "fall off the bones".

Fill large pan halfway full with water and bring to boil
Pull membrane off of ribs and place in water - boil for 20 minutes.

If the advice here is too conflicting, experiment and boil half of the ribs and bake them and slow bake the other half....
then compare which way is best.

Answer 6

you're able to desire to not boil them.....only placed them interior the sluggish cooker all day with some water and that they'll fall off the bones that way, and style a good purchase greater useful! while they have sluggish cooked for 4-6 hours, %. each and every of the beef off the bones and return to the crock pot (without the water) upload your sauce and enable cook dinner yet another 2 hours and you will choose delicious pulled beef sandwiches

Answer 7

Put them in a cooking bag and bake in the oven for 1 and 1/2 hours at 350 degrees, they will fall off the bones I guarentee.
Then you can put the seasonings and BBQ sauce and broil them in your broiler until both sides are a little toasty and brown....mmmmm.......good!!!!!!

Answer 8

put them in a cooking bag and bake them on a low temp. for several hours. You can add a little bit of applesauce to keep them from going dry. DO NOT boil them, it takes away the flavor.

Answer 9

go to goodwill and get a 5$ crockpot

Answer 10

boil them for quite a while and then broil them