boiled is supposed to be tender, but if you cook on higher heat slathered in sauce they will be fine. It depends how much meat is on the ribs. Marinate if the bone in pork ribs have very little meat to flavor. But, if you can get premium stuff with a ton of boned pork meat, straight broiling 45 minutes at 400 degrees is fine.
Rub garlic cloves fresh minced with mustard and tomato sauce, then spices and then cook cabbage separately. Boiled cabbage is a great side to absorb pork dripping from juicy rib cuts.
Broil on 400 degrees but after they are done, take them out of the oven and turn them over so juice runs through the meat. Then they won;t be dry or tough.
Basic garlic and dill makes great ribs. To go barbecue, mix honey molasses, tomato sauce or ketchup, spices, and mustard and baste. Baste with Barbecue sauce after cooking, or fat juices will dilute the barbecue taste.
