I just roasted a bunch of ribs in a 325 degree oven for about an hour and a half, no cover, allowing them to lay in all the fat, turning them a couple of times to brown. (I used "country-style" cut, but not the loin part, because it's too lean, and they are dry.)
Just sprinkled with salt and pepper.

Then, I cooked this sauce separately, and just poured some on the ribs when they were served:


1 8 oz can tomato sauce, no sugar added
1 clove garlic, minced
1 small slab onion
¼ cup cider vinegar
¼ c granulated splenda
2 T soy sauce
2 T worcestershire sauce

Simmer it in a small pot while the ribs cook, adding a little water if it gets too thick.