definitely, in fact this is how many restaurants do it, cook the ribs on a low temp(200 or 250) in the oven for several hours, take them out and throw them on he grill for a few minutes per side, basting with your favorite bbq sauce; mmm mmm good!!
yes you canmake ribs in the oven but every so often you have to turn them.
Yes, you can cook or heat ribs in the microwave.
grilling
After you prep your ribs, make up your own bbq sauce using your own, or someone Else's, you smother your ribs with it, stick it in the oven for a while, season it, and vwala! you have your bbq ribs.
You can, but tastes better in a conventional oven.
oven prepared
Traditionally barbecued food can still be easily made in an oven. A good example is barbecue ribs. Many popular food websites have high-rated recipes, such as http://www.food.com/recipe/beths-melt-in-your-mouth-barbecue-ribs-oven-107786
yeah.of course. if ur oven has space. :)
The cut of meat that is used for Memphis style ribs are spare ribs. These ribs can be cooked in either the oven or on the grill.
It depends on whether you're making pork or beef ribs, and with beef, what kind of ribs determines the best cooking method. I like pork ribs personally, they don't have a lot of meat on them, so they can be cooked quickly at a high temperature. I rub dry seasonings on them, paprika, salt, pepper, onion powder, garlic powder, etc. Then I spray them with a light film of oil and pop them in the oven for maybe 15 minutes (depending on the length of the rack) at the highest temperature I can get the oven (500 degrees).
There's no way to make your ribs thinner, as the ribs are bones. However, to make your ribs visible, you will want to do core strength exercises such as sit up's and bicycle crunches.
learn how to make ribs and pull the bones out.
Braise first in hot oil to brown, then cook at low temp. 300 degrees for about six hours covered with liquid
Short ribs are fatty, and can be tough at times. If you have no real oven, you might be better off braising them in a pot on the stove top, and letting them slow cook that way. Broiling is a high, close-range exposure to heat that does not break down meat's connective tissue. If you want to roast the ribs instead, you can use a heat-proof, oven proof baking dish, put the ribs in there (they need no oil added to the pan: they are greasy enough) season them, and then cover the dish tightly with foil, so the grease does not spatter and create a fire risk (or just a greasy oven to clean). Try 350 degrees for an hour, but google "short rib recipes" to find a ton of ways to cook your ribs, including alternate temperatures and times that might suit you best. If what you've really got is not "short ribs" but "flanken style ribs", they can be broiled, but again, a greasy mess that way -- I do them in a skillet on the stove top, on medium high heat, with bbq sauce.