Ideally, the way to go is not in the oven.

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I just know it works great in practice, as I’ve done this several times with excellent results. Parboiling to long can remove to much fat, but a short dip simply removes excessive fat and durastically shortens the cook time. Ideally a slow roast is the way to go, but I don’t ascribe sin to a handy technique for ribs in a rush.