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Braise the Ribs. Cover the Dutch oven tightly and transfer it to the preheated oven. Bake about 2 hours or until the ribs are very tender, adding 2 cups frozen small whole onions to the pan during the last 30 minutes of baking.
2. Cook the ribs slowly for 1-1/2 to 2 hours, over medium heat (325Â° to 350Â°) and over a drip pan half filled with water. Long, slow cooking makes for moist and tender ribs with a crisp crust. If in the first 30 minutes the ribs are browning too quickly, shut the grill vents. 3. Determining when pork ribs are done is a little tricky, but after 1-1/2 to 2 hours, you can be virtually certain that the ribs are fully cooked. However, the meatâs color is not an indication of doneness.