I used the Kitchn's recipe and method, recommended by Rebecca.
The flavor was fantastic, but (there are so many buts) the ribs were really tough even after 3 hours in the oven. Furthermore, so much fat and bone went into the trash; I didn't think even my cleaning method could get that fat clean enough for soap and even though my family thought barbecued stock from the bones was funny-cool, I didn't save the bones for stock. Plus, I used a lot of ingredients to get that fantastic flavor and because of all the stuff in the trash and the toughness of the end product, I'm unwilling to try that again.
I did not order ribs again from the butcher, and maybe I'll become one of those people who actively seeks out professional rib joints because it's such a rigamarole at home.