What is the best way to tenderize any brand of pork ribs before grilling that the meat jst falls off the bone?

Question

I wanna my ribs to be so tender that the meat practically just falls off the bone!

Answer 1

Score the back of the ribs with a knife 3-5 times depending on the size of the rack. Get a pan large enough to fit all the ribs. Put a cooling rack in the bottom of the pan and fill upto right below the cooling rack with water and a mix of your favorite marinades and seasoning. Liquid smoke is also great. Place the ribs ontop of the rack in the pan. like this )()()()( . Cover the pan tightly with tin foil. Bake them in the oven until they are half way cooked (depends on the size of the ribs, and your oven) After that take them out season and cook the rest of the grill. It's more work, but the outcome is great.

Answer 2

the trick to tender ribs is a rub for at least four hours and then cook them slowly over indirect heat at only 250 degrees.  Depending on the weight, they can take hours to cook.....But they will be worth it.

Answer 3

NEVER BOIL RIBS what's wrong with you people!

First pull off the membrane off of the back (non meat) side of the ribs. Then use a dry rub on the ribs. Use indirect heat on either a gas or charcoal grill( I use only a charcoal grill, but either works). In the drip pan under the ribs I like to add either beer, or apple juice. Cook the ribs at 250 to 350 until the meat pulls back from the bone about 1/4 inch. At 325 using baby back ribs this will take about 1 1/2 to 2 hours

Then place the ribs on a sheet of aluminum foil and add a layer of BBQ sauce, wrap the ribs up tight, and cook for another 1/2 hour. You will have tender, fall off the bone ribs without boiling the flavor out of the ribs. Only novice BBQ homers boil ribs(great if you want rib stock, but I like the rib flavor IN MY RIBS, not the water).

Answer 4

Boil the ribs in a pot of 50/50, water and beef stock. Add one onion, cut in half with the skin on, one head of garlic, cut in half, 2 tablespoons of crushed red pepper flakes, and 2 tablespoons of salt.  Bring the pot to a boil, cover and reduce heat to the lowest setting. Let the ribs soak for at least 2 hours.

Remove from pot and pat dry.  Rub with your favorite dry rub, wrap in a double layer of foil and let them sit for another two hours.

Unwrap and place on grill on medium low heat.  Cook to desired temperature and coat with sauce during last 15-20minutes of cooking.

Enjoy!

Answer 5

One important tip to remember before cooking ribs is to remove the membrane on the back (i.e. less meaty side) of the rack.  Make a cut along one of the bones and then use your knife try to peel up the membrane a bit.  Once you've got it started, grab hold of it with a towel or something that will make it less slippery and peel the whole thing off.  After that's done, the trick to beautiful ribs is a good long bath (at least four hours, overnight is better) in an acidic marinade to add flavour and begin the tenderizing process, followed by long, slow, moist cooking.  Put the ribs over indirect heat and place an aluminum pie plate with water (or wine or apple juice or whatever you like) in it on the grate above the flame/coals, being sure to add more liquid from time to time as cooking progresses so that the pie plate doesn't burn.

Answer 6

Yep, bacteriabacteriabacteria is right.

Low and slow is the best way to cook ribs. I usually massage some spice rub into them and bake in the oven at 250F  / 130C / Gas Mark 1/2 for 3 hours or so and then slather them with whatever sauce is on hand. The hotter temperature you use, the tighter the meat will be and it will toughen up like an old shoe.  

Answer 7

Boil 10 min then adjust 15 at 4000ft

baste then grill

IT is still an experiment

Answer 8

marinate