9 hour oven baked ribs
Okay, I rubbed my 4 racks of st Louis ribs with a version of Bittman's rub (salt, sugar, cumin, paprika and chile powder) and then the next day put them on foil lined cookie sheets, into the oven at 180 degrees for 9 hours! sauced them a little (with bone suckin sauce) at the end and jacked up the temp to get a glaze.
They were AMAZING-- moist, incredibly flavorful-- tender but not mushy. The best ribs I have ever had.
I apply a dry rub, then wrap the individual racks in plastic wrap and let them sit overnight in the fridge. When I'm ready to cook, I place each rack on a large piece of foil, pour some Mexican coke over the ribs (I use almost ¾ of a small 8oz bottle for two racks of ribs), and wrap each rack securely in foil. You can also use pineapple juice, apple cider, beer, almost any liquid will do.
I then place the racks on a cookie sheet and let them cook for 2-2.5 hours in a 350 degree oven. I don't even bother pre-heating the oven. I just put them in the stove and let them go. After they've cooked in the oven, I let them rest in the stove for about an hour after turning off the heat.
After removing them from the oven, I cut the racks in half, place them in a pyrex dish and baste the ribs with a thin BBQ sauce (you can use the leftover coke in your BBQ sauce). I let them sit in the sauce for at least a couple of hours so they can absorb the sauce. They're actually good enough to eat after this step, but I like to finish them off on the grill before serving.
Super easy, relatively no mess in the oven and absolutely delicious. Here's a related link that might interest you.
I am loving reading about this technique. I can almost taste them since my neighbor has used the same technique of 180 degree slow cook. But, she placed ribs upon celery stalks and poured the contents of a can of pineapple juice over it before covering. Then, just four or five hours later, we had 2 racks of delicious baby back ribs.
I can see your technique might hold the sauce to the bone a little more, thick and sticky, cloaking each rib that is so tender to fall off the bone, yet tied on with just a very slim layer of hardened broil that might lift like a toothpick and allow a taste of spicy smoke flavor that penetrated the generous flesh.