We've tried every method known to 'rib-kind', and although there are a billion methods, this one meets the 'texture' we have been seeking. I've crock-potted them (not bad, but more of a 'stewed' texture)....pre-baking, pre-boiling, pre-marinating....tried them all. These end up tender and tastey. They are just before that 'fall off the bone' quality....like a perfectly done roast pork.
We were doubtful when reading the recipes' method, but gave it a try anyway.....BINGO !!!!!