There are a couple of great ways to cook ribs. I love smoking them, but braising comes in a very close second.
Carbonnades a la Flamande. You'll need 5 or 6 short ribs, a bottle of Belgian beer (or one of the great approximations they produce in Quebec at Unibroue), a couple of onions, a few white (or regular) peppercorns, some chicken or beef stock, and two bay leaves (which I forgot to put in the picture).
poached pears! Oh yeah!
poached pears you were making at the same time. If you serve with noodles or potatoes, spoon a bunch of the braising liquid on there too.