I’ve been cooking the western style ribs, or some places sell them as country ribs exactly the way you describe Seriousfoody.
I finish mine with a sweet and sour sauce consisiting of peach preserves, vinegar, soy sauce, and some finely chopped onion and garlic. I let this simmer down a little on the stove and when the ribs are almost done, I glaze and turn them a few times. They come out a wonderful carmalized brown with the best flavor. I usually serve rice pilaf and spinach on the side.[:p]
Sometimes we use the more traditional bbq type sauce and have the ribs with baked potatos, coleslaw and cornbread.