And ribs should be pork. Not beef.
Then you haven't had good beef ribs yet. Alberta beef is where it's at anyway. I crush some garlic, montreal steak spice, and cracked pepper on the top of mine. Then wrap them in tin foil and put them in the oven for at LEAST 3 hours, more is better to a point.
Once they're out of the oven, I open up the foil, drain off the copious amounts of fat, then cut them into individual ribs. Then it's onto the BBQ to get some nice grill marks on them, a little Bullseye original on each side BBQ'd in for about 10 minutes for flavour.
I've never met a woman who didn't want to jump my bone after eating my ribs. True fiction!