I have a pretty fail safe method for cooking BBQ baby back pork ribs at home.
- make a rub and apply to ribs
- wrap in aluminum foil
- one hour at 325 in the oven
- the reduce to 225 and cook for two more hours
Add BBQ sauce at the end and maybe back in the oven for ten more minutes.
Usually this yields excellent "fall off the bone" ribs. Last night however I did the exact same thing and the ribs were certainly not fall of the bone and a knife was needed. Too bad really because the rub was amazing. These ribs were more meaty than normal.
Is this a situation where the ribs need to actually cook longer? Further, could I put the leftovers back in the oven a day later and cook them longer to try and achieve the proper tenderness?