BBQ Rib problem, need suggestions I have a pretty fail safe method for cooking BBQ baby back pork ribs at home. 


make a rub and apply to ribs
wrap in aluminum foil
one hour at 325 in the oven
the reduce to 225 and cook for two more hours


Add BBQ sauce at the end and maybe back in the oven for ten more minutes.

Usually this yields excellent "fall off the bone" ribs. Last night however I did the exact same thing and the ribs were certainly not fall of the bone and a knife was needed. Too bad really because the rub was amazing. These ribs were more meaty than normal.

Is this a situation where the ribs need to actually cook longer? Further, could I put the leftovers back in the oven a day later and cook them longer to try and achieve the proper tenderness?
There are two things that will help here:


"Low and Slow"; drop your heat to 250°F for about 5-6 hours
and
Add a braising liquid, this will generate steam inside your aluminum foil pack. 
Both of these will help to break down the meat to the desired 'falling of the bone' condition.


You can see a demonstration of this by Alton Brown at Foodnetwork.com

Alton provides both a good rub and braising liquid, but I prefer to use beer rather than wine in the liquid and have tried it with other recipes that follow the same 'basic formula'. Mt. Dew or Dr. Pepper are both good choices.