re: #121 Barefoot Grin

I personally love the “fall off the bone” ribs. But my son is the true lover of ribs and he likes it a bit clingy. So that’s how I do it now. Not in the slow cooker, but in the oven (we can’t grill or smoke in our condo complex since it’s in the midst of a forest and the insurance company doesn’t approve).

If I don’t grill them, I do them in the oven. I like my ribs to have a bit of bite to them, but they can’t be dry. Dry ribs are the worst, it’s like eating shoe leather. Typically, in the oven, I bake a rack at 250 degrees for up to 3 hours.