Let me define perfect: The ribs should still hold together as a rib, but be tender enough to cut with your fork. I prefer to buy boneless country ribs if possible. Since you are paying by weight, why pay for bones? This technique also works for a rack of ribs, just cut them down into 3-4 ribs per piece. I have about 6 pounds of boneless pork ribs (and there are 6 ribs so they are HUGE!) Step 1: Bring a very large pot of water to boiling over med-high heat.
Step 2: Add all the ribs to the pot and boil for 45 min.- 1 hour. What you are looking for is tender with a fork, but not falling apart and crumbling. ! For my ribs that was one hour, but start checking at about the 45 min. mark, by piercing with a fork and check for tenderness. the fork should slide out pretty easily. Step 3: Remove ribs from boiling water and place on a plate or cookie sheet.