To cook ribs in the oven, follow these expert steps for tender, flavorful results:

Preparation

• Remove the thin membrane on the back of the ribs if still attached, as it can be tough when cooked. Slide a knife under the membrane and peel it off with your fingers or a kitchen towel for better grip

• Season the ribs generously with salt and pepper or a spice rub of your choice on both sides

• Optionally, let the ribs marinate with the rub in the refrigerator for at least 2 hours or overnight for enhanced flavor

Cooking

• Preheat your oven to a low temperature between 250°F to 300°F (120°C to 150°C). Common recommended temperatures are 275°F or 300°F

• Place the ribs on a foil-lined baking sheet or roasting pan, meaty side up. For best results, wrap the ribs tightly in aluminum foil to seal in moisture

• Bake low and slow:
  • Baby back ribs: about 1.5 to 3 hours, depending on thickness (1.5-2 hours at 300°F or 2.5-3.5 hours at 275°F)

* Spare ribs: 2.5 to 3.5 hours at 275°F or 2.5 to 3 hours at 300°F

• Check tenderness by piercing with a knife or bending the ribs; the meat should pull away easily from the bones

Finishing

• Remove the ribs from the oven and discard excess liquid if present

• Brush the ribs generously with barbecue sauce.
• Return the ribs to the oven uncovered or under the broiler for 5-10 minutes to caramelize the sauce, watching carefully to avoid burning

• Let the ribs rest for about 15 minutes before slicing and serving

This method yields fall-off-the-bone tender ribs with a flavorful crust and caramelized barbecue sauce