Easiest Beef Ribs

It's been over a month!
Moving and not having my own kitchen have not been good for this blog, but in another 2 weeks I should be cooking more often.

In the mean time here is a recipe for those of you who like ribs:  Steps 2 and 3 are optional.

1.  start with ribs.  
1. I used beef ribs, and I got them at Whoel Foods pre-seasoned.  You could use any kind and if they don't have a rub I would add some salt, pepper, chilli powder, and brown sugar liberally over the top.
2. Remove the fibrous membrane from the underside.  This can be hard.  Use a knife to cut under it then try and work your fingers beneath in and peel it off. 
3. Leave the ribs uncovered in your fridge overnight or for 1-2 days to dry age them
4. Wrap the ribs in foil.
5. Place the ribs in a 200F over in the morning before work
6. Come home to perfect ribs 10 hours later

Photographic evidence:

Notice that although the collagen has melted and fat has rendered the meat is a bright pink.  In On Food and Cooking McGee says that retaining a bright pink color is the result of a slow and gradual temperature increase that prevents myoglobin from being denatured, and is the hallmark of successful slow cooking.  This is my first time to achieve it, in contrast to all my attempts at cheap sous vide with a slow cooker.  The take home: Water heats the meat too quickly to achieve the effect.

They tasted very nice with a little BBQ sauce.

I want to now try this approach with brisket.