Cook some ribs that come off the ribs bone takes practice. To achieve this goal you must find the perfect balance between the temperature of the cooking and the time it takes the meat to cook completely. The method of cooking is also of great importance and Steven Raichlen, expert in cooking and author of "Raichln on Ribs, Ribs, Other Ribs", recommends cooking meat over indirect fire. Cooking the ribs for an extended period of time is another key to creating tender ribs.
Preheat a grill outdoors over medium heat and fix the grates; thus the ribs do not rest directly on the flames or the source of heat.
Cut the tip of the ribs, as well as the tongue of hard meat that is inside the ribs. It also removes the membrane from the back of the ribs by inserting a sharp knife under the edge and peeling it gently away from the meat. Several butchers and supermarkets are willing to do this for you if you buy fresh meat from the delicatessen showcase.
Marinade the ribs for several hours, otherwise, sprinkle the raw meat with your favorite herbs and spices, such as rosemary, paprika, turmeric, or celery seed. Consider marinating the ribs, since the ingredients in the marinade can help to soften the meat, but also to infuse it with the flavors of the same. Since you are going to cook the ribs over low heat for a long period of time, this is not essential to create tender ribs.
Place the ribs with the bone down on the rack, cover the grill and cook for an hour and a half to two hours, for 6 to 8 pounds of ribs. You will know that the ribs are ready when the meat is easily detached from the bones.
Spread the ribs with barbecue sauce, if you are going to use it, during the last 20 minutes or more of cooking. This allows the sauce to fully flavor the meat, but do not let it get too hot or it will burn.
Transfer the cooked ribs to a serving plate and let the meat rest for at least three minutes before serving.
Serve your ribs with roasted potatoes and vegetables for a meal rich in protein, iron and fiber.
Experiment with different herbs, seasonings and sauces to create different flavors for your ribs.
Do not be tempted to light the fire aloft to speed up the cooking process. To reach tender ribs, these should be cooked for a long period of time over the indirect fire.
Fresh pork ribs should be cooked to an internal temperature of 145 degrees Fahrenheit. This is not a big concern with this method, since the meat will cook for a long time, but if you worry or are not sure, check the ribs with a meat thermometer before consuming them.