I've done babybacks many times in the oven. First wrap them in your choice of clear plastic wrap with the plan of having meat side down. Makes sure the rib is totally wrapped even if you have to put on second strip of plastic from the bone side. Then wrap the rib in foil, no tent, but a snug wrap. Cook them in the preheated oven @ 225 for 2.5hrs, or, 4-6 racks I let it go 3hr. ONce the cooking time is up, with the bone side up and the meat laying in the juices, cut open the wraps down to the rib. Be careful 'cuz alot of steam is gonna come out. Let them sit opened up like that till they are room temp to accomplish 2 things: 1) The ribs will fall apart when first opened and you need to let them firm up before handling, 2) the ribs will absorb back some of the juices while cooling down. (you can do taste tests at this point though) Once at room temp they can be removed with long tongs and slopped up with sauce to be placed under the broiler for carmelization (just shy of turning black)...Of course... all of this is done AFTER you've rinsed them, dried them, removed the membrane, and put your favorite rub on. I'd say good luck but this is time tested and a sure deal, my family loves them this way...