To slow cook ribs in the oven, follow these key steps:
- Preheat the oven to a low temperature around 225-300°F (107-150°C). Lower temperatures like 225°F will take longer but yield very tender ribs, while 300°F cooks faster but still gently.
- Prepare the ribs by removing the silver skin on the back and seasoning them with a dry rub or spices of choice. Optionally, brush with apple cider vinegar or a marinade and let sit for 30 minutes.
- Place the ribs on a baking sheet or in a roasting pan. Add a little water or apple cider to the pan for moisture, and cover tightly with aluminum foil to keep the ribs moist.
- Slow cook the ribs in the oven for 2.5 to 8 hours depending on the temperature and type of ribs (baby back ribs tend to cook quicker than spare ribs). For example, 2.5 to 4 hours at 300°F, or 6 to 8 hours at 225°F.
- About 20 to 30 minutes before finishing, remove the foil, brush the ribs with barbecue sauce or a glaze like tomato paste and brown sugar, then increase the oven temperature to around 375-400°F to caramelize the sauce.
- Let the ribs rest covered for 10-15 minutes after cooking before serving.
This method yields tender, flavorful ribs with meat that pulls away from the bone combined with a sticky, caramelized finish.