Six hours later, and the ribs are a gooey, greasy chewy mess

[Taverner]

I suggest six more hours...

Yeah, I know, its getting ridiculous

[Kali]

1. isn't that about how they are supposed to be?

[Taverner]

2. No - I wanted fall-off-the-bone tender!

Maybe 12 hours will get me that...

[Kali]

3. seems like 6 hours should be good

what was the main baking temp? Maybe you just got a crappy batch - it can happen.

[Taverner]

4. 200 for most of it, 225 for the last hour

[Kali]

5. ah - that's really low

bump it up to 300 for another hour and they will probably be ok

[pinboy3niner]

7. Yes, it is low

Meat roasting recipes usually start with a higher temp, then reduce. I'd go even higher now--at least 350 or 375--to salvage these ribs.

[Kali]

8. yeah you might be right

they were going for 6 hours, but I would need to see them to tell for sure - I do think they are salvageable, dinner's just gonna be late - and who the hell hasn't had THAT happen (about every day around here!)

[elleng]

9. Sorry I didn't suggest you ask the Cooking/Baking group, Taverner.

My bad!

[struggle4progress]

6. I really don't braise, broil, or smoke meats -- I tend to pan cook

or pressure cook, but I always get the best results by going slow as possible. If I'm cooking in a pan, I get the pan hot enough to sear, drop the meat it, maybe flip it over, and turn the heat down low enough to just keep the lid a bit too hot to touch comfortably, then let it go til done. If I pressure cook, I may do it over several days: say, put a frozen roast in, add water, bring the cooker up to pressure, then let it cool overnight; the next day, bring the cooker up to pressure, then let it cool again; maybe repeat a third time. I think if I were gonna do ribs, I might start in a pressure cooker first for a partial cook that didn't lose moisture, let them cool completely, and then finish and brown in an oven