I came across a topic on eGullet Forums last week about dry ribs. From what I gathered, this simply meant cooking ribs without a marinade or sauce. A post about slow cooking ribs with just salt and pepper made me salivate so I decided to try them out.
I bought a nice looking rack of short ribs from Uwajimaya, sprinkled them with coarse salt, lots of fresh cracked pepper and put them in the oven at 350. After 45 minutes, I flipped them and cooked another 45 minutes. I then turned off the heat and let them cook/rest in the oven for another 30 minutes.
When I pulled them out they looked amazing. Perfectly browned with the very edges starting to turn dark and crispy. As I tried to lift them off the broiler pan, they fell apart. They were so tender that I couldn’t move the rack without the meat falling off the bones. They looked and smelled so luscious, that I couldn’t even take the time to snap a picture. They went directly into my mouth and were the best ribs I’ve ever tasted.