How do I keep my ribs from drying out?

Chef's answer
Either wrap in foil, cover with foil, immerse in liquid or baste frequently to prevent ribs from drying out. - Uncover meat when ribs are fork tender. Remove from liquid, baste with a sauce, if desired, and transfer ribs to a baking pan or grill to finish cooking.12 Nov 2003
Frequently asked Questions 🎓
The meat in the center should be white and there should be no pink juices. Remember, if you have cooked with smoke, there will probably be pink meat near the surface, but the meat in the center should be white or tan. Click here to see a perfect rib.21 Mar 2012
How We Cook Ribs in the Oven
  • Remove the membrane (remember, this ensures fall-off-the-bone ribs).
  • Generously season both sides with salt and pepper. ...
  • Cover the ribs with aluminum foil.
  • Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender.
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    A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.24 May 2011
    To keep ribs moist, it's a good idea to hydrate the ribs while they cook. The only ribs that fall off the bone are those boiled or steamed. When you grill ribs, they won't fall off the bone. ... The longer you cook them, the more tender they will be.24 Dec 2019
    Ribs benefit greatly from a low-and-slow cooking method. For cook times longer than two hours, most meat will benefit from being wrapped in foil. For example, baby back ribs will take roughly four hours to cook while spare ribs will take closer to five but both should be wrapped after two and a half hours.27 Jun 2018
    Eating raw or undercooked pork is usually not be a good idea due to Trichinella Spiralis, a worm parasite that can exist in humans. If pigs eat scraps of meat containing the larval cysts, its meat will be infected as a result. ... This is why the tradition has it that pork must be eaten cooked or overcooked even.2 Nov 2020
    Leaving the membrane attached to your ribs will result in less-flavorful ribs and a tough texture. ... Unlike the cartilage and other connective tissue between and around the ribs, this membrane does not soften when it's cooked. It just comes out tough and chewy, like a sheet of plastic.16 Sep 2019
    A few more cooking questions 📍