This recipe has only been tested in slow cooker but if I were to try making it in the oven, yes that’s what I’d do.

Yes this should not be a problem. Setting your oven to 250º Fahrenheit mimics a slow cooker’s low setting. This allows your ribs to cook gently over about 5 hours.
This slow, steady heat breaks down collagen for tender meat while preventing drying out. It also gives time for the flavors to develop and meld.

Great question, thank you. Yes, you can substitute bone-in ribs for this recipe. Place a rack (or up to 2 depending on the size of you slow cooker) of ribs in your slow cooker, cover with the sauce, and cook on low for 5-7 hours until the meat is cooked through and tender. Optionally, you can transfer the cooked ribs to a baking sheet, coat them with sauce from the slow cooker, and broil them in the oven. This step caramelizes the sauce and gives the bone-in ribs crispy outside edges. I hope that helps.