I've made ribs probably 100 times over the last 10 to 15 years. I've used the oven, a bradley smoker, a kettle smoker/grill, a gas grill (set to indirect until the end), and a big green egg. Any of these can turn out great ribs.
The absolute "perfect" ribs have eluded me but most of the time time the results are fantastic and superior to any restaurant in Calgary.
Don't boil them. Make sure to try to remove the membrane on the back. From there, you want to cook them slow. You want them tender but not mushy.
Whatever the vessel, remember to add a bowl filled with water or apple juice, or wine. Have a spritzer bottle filled with the same to use about every hour or so. You don't want dry ribs!
I recently went way out of my comfort zone and the results were awesome. I usually try for competition style ribs, and you can google that, but it involves the application of smoke and often a charcoal based cooking method.
One person didn't like a "smoky" taste, so I did this for the rub:
-Sodastream dr. pete syrup, mixed with lots of brown sugar, a little garlic, a little onion powder, a little mustard powder. Ribs were not smoked but cooked low and slow for about 5 hours, then finished on the grill for a about 5 minutes to caramelize the sauces, then left to sit about 15 minutes before serving.
The result was amazingly good.
Here is a great write-up about doing ribs "comeptition style":
http://www.susanminor.org/forums/sho...mpetition-Ribs