Melt in my mouth? I guess. Just tasted like a blob of unappetizing fat to me. Note that I do like crispy pork with some fat. Think something like bacon that's not overdone.

FWIW - the key to "fall off the bone" ribs (whether you're talking beef short ribs or pork baby backs) is long and slow cooking. I braise mine (braise the beef after browning first - cover the baby backs with a rub overnight before braising). Note that many great ribs are smoked long and slow - but I don't have a smoker. Also - if you like beef short ribs - the boneless short ribs at Costco are great. Good value too. And I really haven't noticed any taste difference between cooking boneless short ribs - and those that start on the bones (and wind up in the pot when the braise is finished).

As for other kinds of beef ribs (and other beef - like brisket) - well there's Texas BBQ (which involves extremely long and slow smoking). The area around Austin and Austin itself is BBQ central. We took a 3 day trip there once mostly to eat Texas BBQ (although the music scene is Austin isn't too shabby - and the bats are really weird). Won't even mention what my favorites were - because I am pretty much a novice in this area and people in Texas have fist fights about their favorite places . I can tell you that an excellent fatty brisket is right up there in terms of top foods in the world (and it's one of my favorites). Robyn