Preheat oven to: 140–150°C Ober-/Unterhitze, or 130–140°C Umluft

Place ribs on a large sheet of aluminum foil.

If desired, add a small splash of apple juice, beer, water, or broth.

Wrap the ribs tightly in the foil so steam cannot escape.

Place on the middle rack.

Cook for: 2½–3 hours. The ribs are ready for the next step when the meat is very tender and has started pulling back from the bones.

Carefully open the foil packet.

Pour off most of the cooking liquid, leaving just a little behind.

Fold the foil down around the ribs so the top surface is exposed.

Increase oven temperature to: 200–210°C Umluft

Move the ribs to the upper-middle rack.

Cook uncovered for: 15–25 minutes.

Optional: Brush with BBQ sauce during the last 10 minutes.

For extra color and char, use the grill/broiler for the final 3–5 minutes. Watch closely during the grill step to prevent burning.

How to Tell They’re Done: Meat has pulled back from the ends of the bones. A knife slides in easily. The surface is browned and slightly sticky.

Reheating Leftovers (Keeps Them Juicy): Place ribs on foil or in a baking dish. Add a small splash of water, apple juice, broth, or beer. Cover tightly with foil. Heat at: 140–150°C Ober-/Unterhitze, or 130–140°C Umluft. Reheat for: 20–30 minutes. Optional Finish: For a crisp exterior, uncover and heat for an additional 5 minutes at 200°C Umluft.