The most succulent tender ribs come from slow roasting. At least that’s my conclusion based on many attempts to get that tender fall off the bone ribs. I started with a dry rub inspired by Bobby Flay then sealed the ribs in a foil wrap and slow roasted for several hours. I placed the wrap on a broiler pan and filled the bottom pan with water which worked as a steam bath. I made a sauce using the new Rotel tomato sauce and rub seasonings. The sauce had a kick that complimented the ribs perfectly. We had a meal of ribs, roasted corn and tomato salad so there was plenty to eat but I swear we just couldn’t get enough of these ribs. Every time we picked up a rib the tender meat would just fall apart.