I have always cooked my ribs in a good court-bouillion until they are thoroughly done, meat almost falling off the bone. Then properly cool them and individually wrap for storage. When service comes along, a great sauce is the secret to juicy ribs; and don't be shy! I have found the biggest reason we get dry ribs is because the cook scrimped on the sauce. Heavily coat the ribs and bake until they are as crispy as you want. Let's face it, ribs are finger food and you should expect to get dirty when you eat them. Just my opinion though.... |