Perhaps twice per year we get in the mood for a rack of crutched pork ribs. Crutched just means that the ribs are wrapped in foil during a segment of the cooking process. Some folks do it at the beginning, some wait til the end. The result is the same: meat that slides smoothly off the bone and into the eater’s mouth with zero resistance. These ribs would get you thrown out of a competition but they taste really good as a once in a blue moon treat.
Please note the difference in appearance of the crutched vs non-crutched ribs.