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The underside of the ribs is covered in a thin membrane called silverskin. Poke the corner of the silverskin with your knife and pull it upward. Grab this piece and pull it away from the meat while sliding the blade against the surface of the ribs. If you're using a dry rub, you can put that on now. Apply liberally to both side. Don't add barbecue sauce until you're ready to finish the ribs.
Line a baking pan with heavy duty aluminum foil. Pour in water until it comes up to a quarter inch or so up the side of the pan. Put the ribs in the pan with the bones facing downward and cover with a foil tent. This cover should be away from the meat, and it needs to have an opening for the steam to escape.
Place in a preheated oven set to 325 degrees with the vent facing away from you so you aren't blasted by steam when you pull the pan out. It should take two and a half to three hours to cook.
Now you need to finish them. You can sear the ribs in a pan, put them on the grill, or bake them. If you want to leave them in the oven, remove the tent and turn the oven up to 375. Cook for another 15 minutes.
You can also try these methods:
 Posted 5453 day ago
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