Similar method for the ribs. Heavy on the rub because there's no smoke to give them flavor. I put them loosely in a pan and covered the whole thing with foil. Added a small amount of water to the bottom of the pan halfway through. Took about half the time as the brisket. Very good results.
You don't see ribs much here in the UK. Seems the meat is mostly used for sausage. Freshly made sausage from the butcher is expected here, which is a good thing. People aren't quite sure what to do with ribs. The upside is that when you do see them here, they're cheap, even from the highest quality pigs. I got the latest from the butcher for only £2 per rack!
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