Use 2 trays if the ribs won’t fit on one in a single layer. You can use bone-in or boneless ribs.
Basically, you’re braising the ribs in their own juice at this point, as they will render fat and liquid as they cook.
If the ribs don’t seem tender when you uncover them, put them back in the oven under the cover for another 15-30 minutes. They should be starting to soften but not fully tender yet.
Barbecue sauce works greats for this purpose! You can also try teriyaki sauce, hoisin sauce, or really any thick sauce that has some oil in it.
Repeat the process until the ribs are tender and falling off the bone, which should take about 90 minutes.
You can peel the carrot if you’d like, but it’s not necessary if you scrub it well enough.
Don’t crowd the pan with ribs, as they won’t brown. If you need to, brown the ribs one or two at a time. Set the ribs to the side for a moment.
You can add a pinch of red pepper flakes at this point if you’d like a little heat.
Make sure the ribs are tightly covered.
Serve the ribs with mashed potatoes or polenta.
You can also use a marinade instead.
Pull the ribs out of the fridge an hour before you want to cook them so they can come to room temperature. [19] X Research source
You may need to lean the ribs against each other to grill the thin sides.
