Bake ribs low and slow (250 to 350°F) and wrapped in foil for tender, juicy meat. Check doneness with by using one or more of these methods: the flex test, bone exposure, and tenderness with a fork.

Ribs are a “project” dish—or they have that reputation. Perhaps it’s their intimidating appearance: a big rack of bones. Perhaps it’s because they’re part of that culinary tradition know as “barbecue, ...