I would definitely recommend the smoker, but if it is the oven you're dealing with, you can still make good ribs.
- Make sure you're using one of those trays that resembles a grill and convects heat, and has a grease pan underneath.
- Cook them at the lowest possible safe temperature: I'm talking like 300 for 1.5 hours on each side.
- I like dry rub ribs. You can put whatever you want, but brown sugar, onion powder, garlic powder and paprika are musts - and lots of it.
- You can also put a tini bit of bbq sauce with a basting brush before cooking it if you prefer them to be a little juicier.