I love slow cooked baby-back-ribs. Yesterday, about eight hours before my company arrived, I preheated my oven to 350 degrees. I then took the baby-back-ribs out of the package and removed the membrane. I then put on a store bought dry rub and sealed the ribs in aluminum foil. I also did the same thing with a package of fajitas, except I used fajita seasoning.
I put the meat on a rack in the hot oven and turned down the oven to 170 degrees. I left it alone for seven-and-a-half hours. I then took the meat out of the oven and poured off the liquid in the foil. I took the meat out of the foil and put BBQ sauce on the ribs and then put the meat on a rack in the oven and set the oven to broil. When I got the degree of char I wanted, I took the meat out of the oven and let it rest for ten minutes.
Both cuts of meat were very tender. The ribs did not fall off the bone, but were firmly attached. You had pick up the bone and eat the meat off the bone. If you want the meat to fall off the bone, soak the meat in a marinade overnight.