What can I say… pork chops or ribs cooked at low temperature are something out of this world… Don’t have a roner or a controlled temperature cooking device? No problem… I’ll write you below how you can cook them in your home oven and get an excellent result ???? There are different opinions on the cooking temperature you should use to cook ribs. I chose 68° because I can get meat that comes off the bone perfectly, it’s soft, succulent but at the same time it doesn’t fall apart completely and it gives a bit of chewing, which doesn’t hurt. I’m so excited about this dish that I’ve already bought more meat so I can make them again! I’ll write you a few notes regarding cooking times and the temperature to maintain: you have several options: if you want super soft meat that falls apart just by looking at it, cook it at 74° for 12 hours. if instead you want meat that falls off the bone, is soft, succulent but still maintains its shape and a bit of consistency, choose to cook it at 68° for 24 hours. The only sour note in all this? The lack of smoking... this is an important step to reproduce the typical American-style ribs but not all of us have the possibility to do it at home. If you want a more "domestic" solution you can buy liquid smoke and add a few drops to the meat before vacuum-packing it. If instead you want to cook the ribs in your home oven, follow all the steps in the recipe until cooking. Preheat the static oven to 130° and place the ribs on a rack above the oven tray, lined with aluminum foil or baking paper, into which you will pour a large glass of hot water. If you see that they are drying out too much, cover all the ribs with tin foil so that they do not dry out. Cook the ribs for about 3 hours, remove them from the oven and raise the temperature to 150° with the grill on and continue with the instructions found at the bottom of the recipe. Try it at home and let me know of the result! *The doses for the rub are greater than the quantity you need for the recipe. Keep the excess to use the spice mix for other recipes. I thank my precious Anova roner and invite you to visit the brand's website where you can find thousands of valid recipes. *a few days after the recipe was published I added a few notes suggested to me by a Facebook friend Davide Berlenghini: If you have a thermometer with a probe you can insert it into the ribs and bake them in the oven at 72°. When the temperature is reached, remove the meat from the oven and proceed as indicated in the recipe below, that is, putting the ribs back in the oven at 150°. With this procedure it should take about 5 hours. Otherwise, set the oven to 110° always putting the water on the bottom of the pan and cook for 4 hours and then continue with the same procedure at 150° In short, there are solutions, choose based on your times the one that is best for you! Subscribe to the channel and activate notifications by clicking on the bell! See you soon with a new recipe .... I anticipate that we will talk about pizza! a kiss to everyone ...