Thanks everyone for the feedback and suggestions!
@blue_dolphin my mom would sometimes use the country ribs in her oven-cooked sauerkraut if the price was low enough and she couldn't get a decent pork roast. Just delicious...
@Dave the Cook Thanks for the discussion link. In that discussion, @Smithy mentions that country ribs don't have much fat. I have found they (mostly) have a strip of fat along one side. When I bake them in the oven, I stand them up on their side (sometimes adding crumpled foil balls between the strips to help keep them standing on their sides) so the fat strip hopefully bastes the meat as it renders during cooking. It's quite unctuous!
