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If you want the ribs to be more tender, then cook them for a longer period of time. You said here: come back after the prescribed time This is your mistake. There is no such thing as a "prescribed time." The ribs are done when they are done. The time is merely a guideline. There are a several cues to doneness. The rib meat will retreat from end of ...


2

I haven't used an Orion, but I watched their video and I feel like I've got a pretty good handle on the concept. I'm like you, I like ribs super-fall apart, and usually a bit saucy. I would try braising them in a big roasting pan in the oven a couple of inches deep in liquid for two hours or so (just at a simmer, don't let the liquid boil), before putting ...



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