Cook them low and slow, make sure to remove the membrane(that's what makes ribs tough)do a dry rub first(any that suits your fancy,) we put apple cider vinegar in the bottom of the pan then do a bbq coating on the ribs(as much or as little as you want, depends on if you like dry or wet ribs) before putting them in the oven. Cover with foil
250° 4hrs or more till super tender
That's roughly the way I do it if I'm not using a grill, although I've never tried cider vinegar or removed the membrane. I just put barbecue sauce on the ribs in a pan and cover with foil, and then cook low and slow for several hours. They fall off the bones that way and are really good.
1 cup Store-bought barbecue sauce
1/3 cup Dijon mustard
1/4 cup packed dark brown sugar
2 teaspoons Soy sauce
2 teaspoons Thai fish sauce (nuoc nam) or oyster sauce
1 teaspoon chili paste (or according to taste)
6 racks baby back ribs, membrane removed, about 1 1/4 pounds each
4 cans light beer (12 oz)
2 large onions, sliced, about 5 cups
8 large garlic clove -- peeled and split
1 teaspoon each - dried thyme, rosemary, basil, salt & freshly ground pepper
2 whole bay leaf
3 whole clove
1 cup honey (for brushing on ribs)
Combine ingredients for barbeque sauce and refrigerate overnight or up to 3 days. Before using, stir well. Adjust the seasoning; the sauce should be spicy.
Place ribs, meaty side down in a roasting pan, add beer and enough water to just cover the ribs. Add onions, garlic, herbs and spices. Shake the pan to combine. Bring the liquid to a boil on top of the stove, cover and simmer gently until the ribs are very tender. About 1 hour.
Use tongs to transfer the hot ribs to heavy duty foil. Blot them with paper towels, Immediately brush both sides with honey. Reapply any honey that drips onto the foil. This can be done a day ahead, cover and refrigerate the ribs.
To finish, let the ribs and barbecue sauce come to room temperature. Prepare a medium hot barbecue fire with a few chunks of water soaked mewquite wood or alternately, put the broiler rack 8 inches from the heat source and preheat the broiler. Brush both sides of the ribs generously with the barbecue sauce.
Place the ribs meaty side down on the hot grill, or meaty side up in the broiler. Grill or broil until they are heated through and bronzed, not burned, about 5 to 10 minutes, depending on the heat. Use tongs to turn them Brush sauce on the browned side and grill or broil until the underside is browned, about 5 minutes. Brush more sauce on both sides.
To serve, pass remaining barbecue sauce.
I have two that I have not tried yet, but they were said to be very good and are very simple.
Mix 1 bottle of barbecue sauce (or 8 oz of your own) with 1 cup of orange juice. Pour it over 2 pounds of ribs (country ribs, spare ribs..whatever). Wrap it tightly with two layers of heavy foil and bake at 300 for 2-3 hours.
Very thinly slice lemons and onions and place both under and on top of your seasoned ribs. Bake, covered in foil, in a slow oven for a couple of hours. Remove foil and drizzle with your favorite barbecue sauce. Raise the temp in the oven and finish cooking until the sauce, lemons and onions are sizzling and cooked to your desired crispiness.