"Chicago-Style" Ribs

Cooks Irritated is looking for hints on how to make "Chicago-Style" ribs -which they describe as "fall-off-the-bone tender." Someone suggested trying to replicate the ribs from Twin Anchors. To their credit, they don't call it barbecue, but is meat jello ribs a style that should be associated with Chicago?

nr706 wrote:To their credit, they don't call it barbecue, but is meat jello ribs a style that should be associated with Chicago?

I think the answer depends on the answer to this question: Are "fall off the bone," meat-jello-style ribs as popular in other cities as they are in Chicago? I don't know the answer to that. But if the answer is no, the meat jello thing is much more likely to be found in local Chicago neighborhood places than in Boise, Baltimore, Seattle or Schenectady, then I think we may have to "own" the title, whether we want to or not (and regardless that we have joints serving authentic Q).

I tend to think of "Chicago style" ribs as less tender, not fall off the bone, like Carson's.