Ribs or any other meat should never be boiled. Take them out of the boiling liquid now!. Water boils at 212' F. Water is a pretty good conductor of heat and will transfer it's heat to the meat very quickly. When the meat reaches 160, it's cooked through. Heat it much more than that and the liquid stored in the muscle tissue begins to leave the meat, giving you tough, dry ribs. Put your ribs into an oven proof casserole dish, with a lid. Add some of the liquid from the pot you were boiling them in into the new pot unti lyou have about two inch deep liqujid. Cover teh ribs with a tent of aluminum foil and place into a 190' Oven and let cook for another hour. Remove the tent and brush your favorite sauce over the ribs. Let cook for 15 minutes more.
Remove the ribs from the cooking pan to a platter and let rest for 15 minutes before serving.
Seeeeeya; Goodweed of the North