Overcooking can cause meat to dry out and become chewy. To avoid this, make sure to cook the ribs until they are tender but still moist. The lower and slower you cook these ribs, the better, because a slow and slow fire allows the fat to break down in the meat and also allows the meat to marinate in those tasty juices. Be careful not to burn the mixture, the goal is just to caramelize it, because if you burn it it will turn bitter and you don't want to cook the scorched ribs by experts in a bitter liquid.
You can make enchiladas, mix meat with eggs, add it to macaroni and cheese, or simply spread some mustard on your favorite hearty bread and make a rib sandwich. It's the first time I've tried to cook ribs and I didn't have a recipe in my head, so I looked for a few and left. Whether the ribs are already cut in portions or if they are whole, it's important to brown each side of the meat in hot oil until golden brown, generously seasoning it with salt and pepper. The key to preparing ribs is to cook them until they reach a point just before they fall apart.