Hint: Slow and low are your friends in making fall of the bone tender ribs.
Remember: Remove the thin membrane covering the rack. The membrane has to go if you want tender ribs. To remove the membrane, use a butter knife to gently slide under the membrane on the backside (bone side) of the ribs. Then using your fingers, pull the membrane away from the bones using a kitchen towel or paper towel for extra grip on the membrane.
Cooking Ribs in the Oven
- Once the membrane has been removed, season the meat side with plenty of salt-and-pepper.
- Place the ribs (meat side up) on a sheet pan layered with aluminum foil for easy cleanup.
- Low and slow: Preheat oven to 275°F. Bake the ribs at this low temperature for 3 to 4 hours. Continue cooking ribs until they reach an internal temperature of 195°F to 203°F.
- Once cooked, take ribs out of the oven and cover in aluminum foil. Let the ribs rest for 15 minutes.
- After 15 minutes of resting time, slather the baked ribs with ZEG Sauces (try Formulas Z, E and/or G for different spice levels). The sensational flavour of ZEG Sauces will bring a tremendous amount of flavour to the ribs that will make you hungry for more!
