I agree with the majority opinion here...
I do ribs, chucks AND pork shoulders this way. Foil roaster, with tightly-crimped heavy duty foil top. However, I don't put TOO much liquid in...maybe 1/2 - 3/4 cup, tops. By the time the juices from the meat are added (the drippings and juice you lose while cooking) I end up with 1.5 - 2 cups total liquid in the roaster pan.
Also, when I do ribs now, I always cut away the last two bones on the rack (the shortest bones). This makes them easily fit into a roaster.
The little two bone sections are foiled seperately, and make GREAT snacks when a buddy shows up with a 6 pack and wants to see what I'm doing.
Also, I use that juice to make a rib glaze. Take 1.5 cups of the juice that has all that good rub in it...cool, skim fat - then bring to a boil until it's reduced from 1.5 cups to 3/4. Kill the heat and add 1/8 - 1/4 cup REAL maple syrup, along with a dash or two of rub. Bring JUST to a slow boil, reduce and simmer 20 min. Cool and apply to the ribs...looks awesome, tastes great too!