The ideal ribs are tender and flavorful; the kind of meat that falls off the bone. They're the ribs you can't eat without making a mess ..
. but that's all part of the fun, right? Perfect ribs aren't a guarantee, though, and there's nothing worse than spending money, time, and effort on ..
. only to have them come out dry and tough instead of tender. That's happened to anyone and everyone who's made ribs before, but don't worry.
Ribs that come out less than stellar aren't unsalvageable, and with just a little know-how, it's often possible to save the situation — and dinner — with just a couple of extra steps in the cooking process. The downside is that it involves cooking them a little longer, and we know that ribs are already a long and involved process. But with just an extra hour or so and a change in cooking method, you can bring those ribs back.
Steam your ribs in the oven to reintroduce moisture and tenderness So, you're pulling your ribs off the grill or out of the smoker, and they seem to have dried out and have become tough instead of succulent and tender. The first thing you'll want to do is turn on your oven. Keep it at a low temperature — around 300 degrees Fahrenheit — while you prep your ribs.
The idea is to reintroduce moisture while breaking down some of the structure that's making the meat tough. You can do that with the help of some sauce and apple cider vinegar, and it's the vinegar that's key here. Vinegar contains acetic acid, which is produced duri.