I wanted to bake some ribs tonight, but alas I got to making them much too late to follow my original recipe's instructions of five hours at 200 degrees. I have another one that calls for baking them just 70 minutes at 400 degrees, which I have more than enough time for, but I'm afraid the high heat won't get me very tender ribs. I thought I could split the difference and cook them at 300 degrees for about two and a half hours - does that sound about right? I can cook them for as long as three and a half hours. Could I turn the temperature down a bit more and cook for longer or should I stick with where I'm at? It's a two-bound slab, and I've got it wrapped up in a foil packet.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)