I usually cut the ribs apart, season and wrap in foil, then cook the next day meat side up and still wrapped in foil, at 250 for four hours. I haven’t ever oven cooked them without being wrapped in a packet. They were still tender?
They were very tender, that was a bit of surprise to me. But I've used some of Chef John's recipes before and we've always liked them so I gave his way a shot. We'll definitely do it again.