This pork rib recipe is an easy way to make fall-off-the-bone ribs without all the fuss of foil packets or many hours of slow cooking. This is a great example of what makes the Convection Steam Mode so powerful. The ability to “open air braise” foods to tender juicy perfection in a fairly short amount of time is what makes the Convection Steam Mode perfect for pork shoulder, ribs or beef roasts.
BEFORE YOU START: Any dry rub recipe will work just fine, whether it is your own or purchased from the store. Make sure to score along each bone on the bottom of the ribs with a knife. The dry rub can be placed on the racks of ribs a day in advance if desired, but at least 2 hours is necessary.