For pork ribs that literally fall off the bone, I use an oven to slowly cook the ribs.
The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup (120 mL) orange juice. Pour into a 9x13-in pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F (150°C) oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.
Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth.
After the ribs are done cooking, remove th aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.
A variation on this recipe is to make Chinese cinnamon spare ribs. Usually this dish is made on a stovetop with spare ribs cut into small pieces. This recipe will work for both whole ribs and for cut ribs, but I prefer the whole ribs.
In a mixing bowl, combine 1 cup (245 mL) soy sauce, 1 cup (220 g) brown sugar, 1 cup (245 mL) sherry, 1 tsp. (2.3 g) ground cinnamon, and 1 tsp. (2.1 g) ground black pepper. Pour into 9x13 pan and bake in same way as previous recipe