Using low heat and a long cooking time is key to getting ribs that are fall-off-the-bone tender. The cooking time is long, but there is no need to monitor the ribs, so you won't be tied down to the kitchen. Once you taste the results, you'll know it was worth the time!
- 1 (or more) Package Marinated or Plain Crested Duck pork ribs
- aluminum foil (enough to fully wrap your ribs)
Preheat the oven to 225 degrees
Remove the ribs from their packaging. If you have plain ribs, you'll want to season them with a generous amount of salt & pepper or your favorite pork seasoning rub. Place the marinated or seasoned ribs onto a sheet of aluminum foil, bone side up. Wrap the foil around the ribs and seal the edges to help keep the liquids inside the package. Place the rib packets, meat side down, on a baking sheet and place it in the 225 degree oven for 3.5 to 4 hours.
Carefully open the packages and drain any drippings. At this point, the ribs can be stored in the refrigerator until you are ready to eat them or for up to 3 days. You will get the best results if you finish cooking them immediately.
Finishing Option 1: Heat your grill on high for about 5 minutes. Once hot, carefully place the ribs on the grill, bone side down. Turn the grill to medium and cook for 10-15 minutes.
Finishing Option 2: Preheat your oven to 225. Place the ribs on a baking sheet, meat side up. Insert the ribs into the oven uncovered for 20-30 minutes.
