I usually use pork ribs. For some reason you don't seem to see beef ribs that often here.
There are two secrets: 1. Marinate for a long time (over night if possible). 2. Cook at a very low temperature for a long time.

Marinade:
I good slug of white vinegar.
A little olive oil.
A good slug of Ketchup Manis (Indonesian sweet, dark, soy sauce. Substitute dark soy and honey, but it needs to be sweet).
Sprinkle of Chinese Five Spice
Sprinkle (to taste) of cayenne pepper

Pour over the ribs and turn and mix regularly

Cooking:
Place in a rack in a baking pan in a very low oven - about 110 C or 230 F.
Cook for 3 hours plus, basting with the left over marinade every half hour or so.
If it looks like the meat is starting to dry out put about 1/2 inch of water in the baking dish an allow to simmer.

The meat should be falling off the bone and most of the fat rendered out when it is finished.

We usually serve them with the southern style baked beans my wife makes.

YUM!