[kermitology]

Ugh.. I'm sorry, but I cannot condone boiling ribs ever.

Also, they're not lean meat, so brining isn't going to do much.

I would sear, the outside for a few minutes on each side to get a bit of a crust going (no this doesn't seal the juices in, it builds flavour), and personally, I would consider doing a braise, either way they need to be finished low and slow. Braise them in something sweet, apple cider, some brandy, Dr. Pepper, something like that.

You can get away with just a couple of hours in the oven, on 300, but really, with good meat, you need to take your time and treat it right.

By which I mean, don't even think of boiling it.