A few months ago my wife and I had some ribs in a small restaurant that were incredible. I asked the guy about his smoker and he told me that he does them overnight in the oven. Said they're in there for 8 or more hours. Unfortunately, he was a little protective about the details.

I don't have a smoker and don't really enjoy doing them on the grill, so I thought this was a great option. So far, internet searches haven't been all that helpful.

Anyone here sloooowww cook their ribs in the oven? Suggestions on temp/time, rubs?

And, no, I'm not going to get a smoker....and I CAN do them on the grill...just not going to anytime soon.
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I have a great recipe for oven ribs...

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I have not (yet) cooked ribs in a slow oven but I have done a brisket -- 8 hours at 185 degrees. It came out pretty good, so I imagine ribs would do fine too. I just use a dry rub on the brisket, so there is no smoky flavor.
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I like the Harlan's Ribs recipe. I would change a couple of things, tho (they who know me are not surprised).

I'd put the dry rub on at least 4-6 hours in advance. Overnight would be best. Also, I would add some chipotle peppers in adobo sauce. I think that I'd blend up the adobo and brush it on to the ribs before putting on the dry rub. Letting it all sit will let both the spicy and the sweet do their thing.

The smoked paprika may be smokey enough by itself if you are using a high quality, fresh product like from Penzy's, https://www.penzeys.com/online-catal...24/p-1159/pd-s

Personally, I'd find some pear nectar (or crush up some to make your own) in place of the apple sauce, but I like my ribs a little sweeter.
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For sure you could do them in the oven at 225-250 like a smoker; will take just as long.

Markem's advice on teh chipotle peppers in adobo sauce will give them a little smoky flavor. Those canned peppers are good to have for a lot of different things.
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Dave, take a look at this recipe, from a great site.

http://amazingribs.com/recipes/porkn...door_ribs.html
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Rub 'em. Wrap 'em in a double layer of foil. In the oven at 300 for 2.5 hours. Take 'em out and carefully - very carefully - open the foil. Put 'em under the broiler on high for about five minutes each side to get a touch of crispness on the outside. Sauce 'em, then back under the broiler for a couple minutes each side.

That's my folk's recipe for doing ribs during the winter in Indiana. It comes out very moist, tender, and tasty. If they plan ahead they cook them, unwrap them, and let them cool. Then they wrap them up and put them in the fridge overnight. Take them out the next day, let sit on the counter for about 45 minutes to an hour, then to the broiler.

EDIT: This is for baby backs. If you're doing spare or St. Louis, add an hour to an hour and a half to the cooking time. Oh, and if you want to, instead of using the broiler just throw them on the grill for about ten minutes each side, then sauce them.
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Thanks, guys. I'll let you know how they turn out. I'd seen plenty of recipes calling for 2 1/2 - 3 1/2 hours...anywhere from 275 to 325....I just didn't think that'd be long enough.
I like the idea of going down to 225 and adding an hour or two. But....I suppose that's silly since I haven't tried it yet. :-)

When I was a kid...some 40+ years ago, my mom used to cook them under the broiler for about 15-20 minutes per side. Was my first introduction to jerky
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I'd not go lower than 250, but 250 is going to take some time. Probably like 5-6 hours for spare ribs?
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The basic cooking instructions for the Harlan's Ribs are pretty spot on. Time and temp are a matter of preference.

I learned years ago (watching Emeril) to marinate the ribs first (your choice of marinade), then season them (whatever you like - I use McCormick's Smoky Mesquite Seasoning), then wrap them in Saran plastic and THEN into tin foil. (Weird, you think the plastic will melt, but it doesn't!) Bake at 350 for 90 minutes, and turn off oven WITHOUT OPENING THE DOOR. Leave them there for 3-4 more hours. So you can do this in the morning before a cookout, and then just enjoy the time with your guests/family all day. Pull the ribs out when its time, throw them on the grill or under the broiler for 5 minutes to warm back up and baste with your favorite sauce. Meat falls off the bone!
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I used to slow cook them on a grill, then after a couple layers of sauce I would put them in the oven and bake them in more sauce, for those I did a honey bbq sauce, they were sweet and tangy and fall off the bone tender.
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With that Harlan's recipe they fell apart and were super tender.
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I'll go smoker to oven all the time. If the smoker isn't keeping even temps for some reason or I want to finish them at slightly higher temp and not use more charcoal. After 2-3 hour smoke, they'll be plenty smoky come serving time.

This method is more used this brisket where the additional smoke is not needed; oven come wrapping time. Once something is wrapped, why bother with the smoker?
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8 hours is long, gotta be a full rack for that. 4-5 hours low heat should do it.
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and foil.
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I have done ribs in a pressure cooker (45 min) and then transfer to the broiler to glaze the sauce on to them. I just used the Costco pre-rubbed ribs, put about a cup of beer in the pressure cooker for the liquid, once at pressure I cook for about 45 min. Let the pressure come down naturally, and fire up the broiler. brush the sauce onto the ribs and throw them under the broiler until the desired color and glaze is reached. Easy peazy Japaneezee My daughter loves them.
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