Meat Preparation

• Remove the membrane that covers the underside of the ribs by using a butter knife to detach a portion of the membrane from the bone and then pulling it free. Unlike other types of connective tissue, this membrane does not break down during cooking. It shrinks when exposed to heat, causes the rib rack to curl and results in a tough final product.
  
  

Moist Heat

• Ribs respond best to a moist-heat cooking environment, so cover the roasting pan with aluminum foil to keep the moisture in while cooking. Always use a braising liquid when cooking ribs in the oven. Common liquids include water, cider and ale. The braising liquid should reach approximately 1/2 inch up the sides of the pan. Monitor the level of the braising liquid while cooking and refill as needed.
  
  

Cooking Time

• Ribs require several hours of cooking time. They contain a high proportion of connective tissue that, if cooked too fast or at too high of a temperature, will not adequately break down. Cook two to three racks a minimum of three hours at low heat; this allows the elastin, collagen and cartilage time to dissolve.
  
  

Temperature

• Cook ribs between 200 and 300 degrees Fahrenheit, which permits the connective tissue to break down and reduces the amount of moisture lost during cooking. Cooking at low temperatures allows the ribs to retain as much moisture as possible during the cooking process.