Pork Baby-Back Ribs

Store raw ribs well-wrapped in the refrigerator or freezer. If freezing, ensure they are tightly sealed to prevent freezer burn.

For fall-off-the-bone tender ribs, cook them low and slow. This can be done in the oven, smoker, or slow cooker.

Consider removing the thin membrane on the back of the ribs before cooking; it can be tough and chewy.

Marinating or dry rubbing ribs ahead of time can add a lot of flavor.

Barbecue sauce

Coleslaw

Baked beans

Cornbread

Potato salad

Cooking ribs too quickly at high heat, which can result in tough, chewy meat.

Not allowing enough time for flavors to develop through marinating or rubbing.

Overcooking, which can dry out the meat even with low-and-slow methods.