Vinegar and baking soda didn't work. Next?
Terri... low and slow on the ribs. If you have a dutch oven, great. If not, wrap in foil. They stay moist and tender. You can do this a day or 2 in advance and throw them in the refrigerator. (This also makes them easier to handle as they're nice and chilled and holding together.) When your ready, unwrap and lay on a parchment lined rimmed baking sheet. Crank up the heat in the oven, brush with sauce and throw them in. Re-sauce/glaze every 10 minutes or so until they're the way you like 'em.
