The hardest part about preparing an incredible meal is the amount of time that goes into preparation. When I devise menus, I try to combine dishes that are more complicated with others that are set-it-and-forget-it foods, plus some that can be prepared on Shabbat day before company arrives. These ribs have only a few, quality ingredients and then cook unattended for hours- freeing you up for more involved recipes. The rule of thumb with ribs- the longer you cook them for, the more tender they will be.