Take them out 2 hours before cooking. Preheat the oven to 285°F and cook for 40 minutes. Check with the thermometer that they reach a maximum of 160°F at their deepest point; otherwise, continue cooking and check frequently with the thermometer until they do. Alternatively, you can cook them for a longer time or at a higher temperature, and since it's a fatty cut, they will still be delicious as long as you frequently pour the sauce over them during the next step of cooking.

Remove from the oven, and set it to the highest setting and grill mode. Keep the juices and place the ribs on a baking sheet with a rack and continue cooking (always on the lower rack). Pour the juices over in 2-3 batches as they brown.

When they reach the desired color as shown in the photo, remove and serve. They pair perfectly with red wine or lager beer. Enjoy! (The first photo shows them cooked lightly as mentioned in step 2, while the second and third photos show them cooked at a higher temperature)