Yes, ribs do tend to get more tender the longer they cook, especially when using low and slow cooking methods. Ribs are tough cuts of meat that contain a lot of connective tissue, collagen, and fat. These components need time to break down and become tender, resulting in a more flavorful and succulent final dish.
When ribs are cooked over an extended period of time at low temperatures, the collagen in the meat slowly converts into gelatin. This process, known as collagen breakdown, helps to soften the meat and create a more melt-in-your-mouth texture. Additionally, the slow cooking allows the fat to render and distribute throughout the meat, enhancing its juiciness and flavor.
There are various ways to achieve tender ribs, such as braising, smoking, or slow-roasting. For example, ribs cooked in a smoker for several hours at a low temperature will result in exceptionally tender and flavorful meat. Similarly, braising ribs in a liquid, such as broth or barbecue sauce, over a low heat for an extended period will also yield tender and delicious ribs.
Keep in mind that the specific cooking time and method will depend on the type of ribs (e.g., baby back ribs, spare ribs, beef ribs) and personal preference. But in general, for the most tender and flavorful ribs, slow and low cooking is the key.