A low oven temperature paired with the classic “3-2-1” cooking method can produce ribs that stay juicy, cook evenly, and become so tender the meat slips effortlessly off the bone.

Writing for Food Republic, culinary expert Jack Rose recommends baking baby back ribs at 120 degrees Celsius. The gentle heat allows collagen to break down gradually, creating tender meat without drying it out. Positioning the ribs on the center rack also helps ensure even cooking and prevents the outside from overcooking.

Rose also suggests adding moisture before wrapping the ribs. A mixture of white wine, apple cider vinegar, beef broth and barbecue sauce poured over the meat before sealing it tightly in aluminum foil helps keep the ribs succulent throughout the cooking process.

The “3-2-1” technique consists of three stages: bake the ribs uncovered for three hours, wrap them tightly in foil and cook for another two hours, then remove the foil, brush with barbecue sauce and return them to the oven for a final hour to develop a caramelized finish.

To check whether the ribs are done, lift the rack from the center with a pair of tongs. If both ends droop naturally under their own weight, the connective tissue has fully broken down and the ribs are ready to serve.

For easier meal prep, the first two cooking stages can be completed ahead of time. After cooling, refrigerate the ribs together with the juices collected in the foil. When ready to eat, brush them with barbecue sauce and bake at 200 degrees Celsius for 10 to 15 minutes to reheat and lightly char the surface.

Rose also emphasizes removing the thin membrane from the underside of the rack before cooking, as it can make the ribs chewy and prevent seasonings and marinades from fully penetrating the meat.