How to cook fall-off-the-bone beef spare ribs in oven or on stove top? All,

I would like to cook spare ribs to a fall-off-the-bone consistency.  I don't have access to a grill.

I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type of animal.  They are individually smaller pieces (my ribs are sawed in chunks), and they are fairly fatty, with a big bone.

What should I do?  Should I pan-sear them first, do I need some liquid in the dish?  Should I cover them?

Thanks,

JDelage
I've done Alton Brown's method for both spare ribs and baby back ribs, with good results.

Basically, you bake 'em in a low (250°F) oven in an aluminum foil packet with liquid for a few hours (2.5hrs for baby back, a little longer for spare ribs) completely untouched , then put 'em under the broiler at the end.