What kind of ribs are they? Beef or pork? And what cut? Back ribs (usually baby back) or loin ribs (usually spare ribs) for pork. Beef could be short ribs, flanken, back, etc.
Also, do you want them falling off the bone but shrunken (braised or steamed) or crisp and a little tougher like BBQ ribs? Size is also an issue.
Generally speaking, you want to cook them low and slow. For most ribs, a couple hours in the oven at 275 should do it. If you want to sauce them, don't do it until the last 30 minutes or hour. I like a good spice rub and serve any sauce on the side so the flavor of the meat can shine. If you cover them, they'll steam. If you cook uncovered, you'll want to baste with a mop every half hour. Just Google BBQ mop recipes. There are a million depending on what region of the country you favor. Many are vinegar based, either mustard or ketchup flavored.
