Baked Ribs

Because ribs include a large amount of connective tissue, they take longer to tenderize and break down than other cuts of meat. But ribs aren't a very thick cut of meat, so a lengthy cooking process leaves them subject to drying out before they can ever achieve their distinctive softness.

When baking ribs to perfection, you need to find a balance between a low temperature, a lot of time, and the ability to retain moisture.

We roast ours at a temperature of 300 degrees for two hours while the foil covering it is securely covered.

While the connective tissue is being broken down by the low-and-slow cooking method, the foil helps to guarantee that not too much liquid is lost.

Put them on a baking sheet, cover them with aluminum foil, and bake them in the oven. Be careful to roast them with the bone-side downwards to ensure enough ventilation around the rack.