This is more of a technique than a recipe as there can be a wide variation in the thickness and size of the “ribs” available at the store. If you are working with smaller pieces of meat then you may want to reduce the time of the baking when uncovered to reduce the risk of drying it out. While this recipe does take some time, the amount of work required is minimal. I usually pair this with Tangy BBQ Sauce, which can be started right after putting the meat in the oven as the sauce has a similar cooking time. Most recipes I’ve found are pretty much the same except with different cooking temperatures and times. This recipe has given me the most consistent results of a juicy, “fall apart” result where a fork is all you need to cut the meat. I personally prefer the boneless variety of this cut, but some claim that the bone-in cut provides more flavor.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/country-style-ribs