Direct answer: Yes—pork ribs can be slow-cooked in the oven to tender, fall- off-the-bone perfection. A reliable approach is to cook them low and slow wrapped in foil, then finish with a glaze or sauce under a brief high-heat burst to caramelize. Step-by-step guide (classic method)

• Prep:
  • Remove the silver skin from the bone side of the ribs for better texture.
  • Pat dry and rub with a light oil, then apply a dry rub of salt, pepper, paprika, garlic powder, onion powder, and a touch of brown sugar if you like. A typical amount is 1–2 tablespoons total rub per rack depending on taste.
• Primary cook (low and slow):
  • Preheat oven to 275°F (135°C).
  • Place ribs on a baking sheet or in a covered dish. If you prefer, wrap each rack tightly in aluminum foil to trap moisture.
  • Bake for 2 to 3 hours, depending on rack size and cut (baby backs cook toward the 2–2.5 hour range; spare/St. Louis can take longer, around 2.5–3.5 hours).
  • Check for tenderness by inserting a knife between bones; it should slide in with little resistance.
• Finish (glaze and caramelize):
  • Remove from foil if used, brush with barbecue sauce or your glaze of choice.
  • Increase oven to 425–450°F (220–230°C) and bake uncovered 8–15 minutes, or until the sauce thickens and caramelizes, watching closely to prevent burning.
• Rest and serve:
  • Let the ribs rest 5–10 minutes, then slice between bones and serve with extra sauce if desired.

Tips for consistency

• Wrapping (foil) helps retain moisture and keep the meat from drying out during the long cook.
• Resting briefly after cooking improves juiciness and slicing ease.
• Internal temperature target isn’t the best sole indicator for ribs; visual tenderness (meat pulling away from bone with a gentle twist) and a knife test are more reliable.
• If you’re short on time, you can push the oven a bit higher (300°F / 150°C) for 2–2.5 hours, but you may lose some of the ultra-tender, fall-off-the-bone texture.

Variations you can try

• Use a vinegar or citrus spritz (a few tablespoons of apple cider vinegar or orange juice) on the ribs halfway through the cook to help keep the meat moist.
• Add a layer of brown sugar or honey to your glaze for deeper caramelization.
• Finish under the broiler for 2–4 minutes if you prefer a quicker caramelized crust.

If you’d like, share what cut you’re using (baby back vs spare/St. Louis), your oven model, and whether you want a specific flavor profile (spicy, sweet, smoky), and a tailored step-by-step with exact timings and rub proportions can be provided.