Preheat oven to 300°F (150°C)
Remove membrane from the back of the ribs (optional but recommended)
Season ribs with dry rub (salt, pepper, paprika, garlic powder, brown sugar, chili powder)
Wrap ribs tightly in foil with a splash of liquid (apple juice, water, or broth)
Bake 2.5–3.5 hours until tender
For extra tenderness, bake longer until meat pulls easily from the bone
Unwrap ribs and brush with BBQ sauce (optional)
Broil 3–8 minutes to caramelize, watching closely
Rest 10 minutes, slice, and serve
Use a slow cooker
Season ribs with dry rub
Place ribs in slow cooker and add 1/2–1 cup liquid (apple juice, broth, or cola)
Cook on low 6–8 hours (or high 3–4 hours) until tender
Transfer ribs to a sheet pan
Broil 5–10 minutes with BBQ sauce to set the glaze
Bake “dry” and finish with sauce
Preheat oven to 250–275°F (120–135°C)
Season ribs generously with dry rub
Place on a foil-lined sheet pan
Cover with foil and bake 3–4 hours until tender
Remove foil, brush with sauce, and bake uncovered 15–25 minutes to thicken
Optional: broil briefly for color
Make sticky ribs on a sheet pan
Preheat oven to 325°F (160°C)
Season ribs with dry rub
Add a small amount of liquid to the pan (1/4–1/2 inch)
Cover tightly with foil and bake 2.5–3.5 hours until tender
Remove foil, brush with sauce, and bake uncovered 20–30 minutes
Optional: broil 2–5 minutes
Try an oven “braise then roast” method
Preheat oven to 300–325°F (150–160°C)
Season ribs and place in a covered roasting pan
Add liquid (broth, apple cider, or beer) to about 1/2 inch
Cover and bake 2.5–3.5 hours until tender
Increase oven to 425°F (220°C), brush with sauce, and roast 10–20 minutes until sticky
Quick method for spare ribs (higher heat)
Preheat oven to 350–375°F (175–190°C)
Season ribs and wrap tightly in foil
Bake 1.5–2.5 hours until tender
Unwrap, sauce, and broil 3–8 minutes to finish