Follow these steps to get ribs that fall off the bone, straight out of the oven.

1. Start with the right cut of ribs: Choose meaty and well-marbled ribs, such as baby back ribs or St. Louis-style ribs, as they tend to be more tender.
2. Remove the membrane: On the bone-side of the ribs, locate the thin, papery membrane and peel it off. This helps the ribs cook more evenly and allows the flavors to penetrate.
3. Apply a dry rub or marinade: Season the ribs generously with a dry rub or marinate them for a few hours or overnight. This adds flavor and helps tenderize the meat.
4. Use low and slow cooking method: Preheat your oven to a low temperature, around 275°F, or set up your grill for indirect heat. Slow and gentle cooking over a longer period of time helps break down the connective tissues and renders the ribs tender.
5. Wrap in foil or use a braising liquid: After a couple of hours of cooking, you can wrap the ribs tightly in aluminum foil or place them in a baking dish with a braising liquid, such as apple juice or broth. This helps create a moist environment and further tenderizes the meat.
6. Continue cooking until tender: Return the wrapped ribs to the oven or grill and cook for another 1-2 hours or until the meat is tender and easily pulls away from the bone. You can unwrap them during the last 20-30 minutes of cooking to allow the surface to caramelize and develop a tasty crust.
7. Rest and serve: Once cooked, let the ribs rest for a few minutes before serving. This allows the juices to redistribute and ensures maximum tenderness.