I need some tips on oven-roasting spare-ribs?

I put my pork belly ribs in a covered roasting pot with water that covers them, and loads of pepper and salt, in an oven at around 120 for about 4 hours.

I check after about 2.5 hours to see if the water has evaporated or if the water hasn't gone at all.

Then I will either add more water if they look dry or take off the lid for the remaining 30 minutes so that the crisp up.

They are always juicy and melt in the mouth for me and the fat renders off beautifully with this technique.

You can also make a Tex-Mex sauce, barbecue sauce, Chinese sauce like Hoi-Sin or make guacamole (my preference) to serve with them.

I usually serve mine 'natural' as they make their own flavour.

Yum-yum!

Separate the ribs and put them in a tray in the oven at about 160 C for an hour. Drain of the liquid that comes out. Smother them in BBQ or Hoi Sin sauce and cook for another 2 hours.

I would just double wrap them in foil after smothering them in bbq sauce. Cook in oven at 250 and slow roast those bad boys until they fall off the bone. Then slap some more bbq sauce on there.

Slow roast as Dan suggested, wraped in foil until they are tender then unwrap, dress in sauce and finish cooking uncovered so they can develop a nice crust in the last 30 mins or so of cooking.