How to make pork spareribs in oven
I've made Alton Brown's ribs several times.
You're probably not cooking the ribs long enough- they need to go low and slow, and they'll get very tender.
You can dry rub/season the ribs, wrap in foil and cook low and slow until tender.
If you have a grill pan, you can finish with a slather of bbq sauce and sear them good and hot.
Alternate- slather with sauce and sear under broiler.
Just find a pork rub from foodnetwork.
I rubbed both sides of the two rubs and placed one on top of the other; I wrapped both ribs in heavy aluminum foil; wrap securely so steam does not escape. Place on a baking sheet or a large pot; no lid required.
At 275 to 300 degrees, bake the ribs for two hours.
Then take the ribs out of the aluminum foil and rest both ribs on the same foil unwrapped onto of a baking sheet. Check to make sure the ribs are easily separated from the bone using a knife and fork.
Baste your ribs with your BBQ sauce at temp. 375 degrees for 15 minutes.
Enjoy. The meat should fall off the bone. I used this technique just last week.
FYI You could instead cook the meat in the foil for 4 hours, temp. 250 degrees, instead the 2 hour method.
They are many ways to bake ribs....I prefer to roast low and slow on a rack @ 225 for about 4 hours myself...many commercial kitchen incorporate steam to ensure a *fall off the bone* result. It can be by wrapping in foil individually, or by placing them on/with a rack covered in a roasting pan covered with foil. This will make ribs tender in about 2 hours.. You can remove the foil and lather with sauce several times to finish in the oven at 350*+, or under the broiler...or you can simply add dry rub and finish in a similar fashion.
Unless you're braising meat, it should not fall off the bone. Ribs should shrink up the bone some, be tender, but not fall off the bone squishy. If I were making them in the oven, I'd dry rub them, wrap and let them sit in the fridge 24 hours, then roast low and slow at about 225 until done.
If you like sauce, a mop, followed by a moment under the broiler.