The US Census bureau defines elderly as 65+, and most other US Government programs use this definitition, with the notable exception of Older Americans Act programs, which define elderly as 60+. (Most adults I know over the age of 60 or 65 prefer not to use the word elderly at all, with any age range definition.)
1 Season with cinnamon, cloves, and pepper. 2  Bring to a boil. 3  Pour over the ribs in the baking dish. 4  Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
Then slow cook the beef ribs in the oven for three hours by lowering the temperature further to about 200 degrees Fahrenheit. Slow cooking the meat enables the maximum amount of fat to melt away. After slow cooking beef ribs in the oven for three hours, remove the pan from the oven and place it over a stove. Allow the meat to settle on the stove for about 30 minutes. Open the pan and transfer the cooked beef ribs on a platter. Garnish the beef ribs and serve with side dishes.