I just bought a beautiful strip of pork ribs (1.85 lbs) for $11.00 on special.

Unfortunately, the last few times I've cooked spareribs, they haven't been very successful, even though I cooked them in a slow oven (300 degrees), and added a little water to the pan.

You've heard the expression "stick to the ribs"? Well, that's what my spareribs do......eating them is a real chore--they sure aren't tender enough to "fall of the bone".

Can anyone tell me what I'm doing wrong?

judy