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Trouble with ribs in the Oven
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Hey everyone!
I could use some help and basic instruction here. I keep reading articles about baking ribs in the oven to get them tender and falling off the bone, but whenever I use the recipe instructions (typically 250 for hours) I end up with a rib that is still relatively tough and I have to tear it off the bone.
Could it be my oven isn’t reading correctly? Maybe the cook’s oven is different? I figured that all Ovens were made to be accurate with temperature but I can’t seem to figure it out.
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