Tough Ribs
Your ribs are tough because they cooked too fast or did not reach collagen-melting temperatures. Low, moist heat can rescue them.
tough ribs · chewy bite · gluten-free · high-protein
The fix
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- 1 wrap ribs tightly with 1/4 cup apple juice and foil
- 2 bake at 275F for 45 minutes to soften
- 3 glaze with barbecue sauce and broil 2 minutes
If it's still wrong
- Chop and simmer in sauce for pulled rib meat.
- Shred and use in tacos with salsa.
Prevent next time
- Cook low and slow until a probe slides in easily.
- Rest wrapped to finish tenderizing.
Notes
Why this works
Moist, low heat gives collagen time to dissolve into gelatin, which makes ribs tender. Wrapping traps steam and speeds the tenderizing process.