Pre-cooking ribs is the secret to getting them fall-off-the-bone tender. Many people boil theirs, which I find awkward and messy; you also lose a lot of the flavour by boiling meat in a large pot of water. I prefer to pre-roast ribs on a rimmed baking sheet in the oven. Regardless of your recipe, try roasting them, tightly covered with foil, at 300˚F for 2- 2 1/2 hours. […]