I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill.
I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type of animal. They are individually smaller pieces (my ribs are sawed in chunks), and they are fairly fatty, with a big bone.
What should I do? Should I pan-sear them first, do I need some liquid in the dish? Should I cover them?