I can hear mom groaning at the title... this is something I made at work, not something I would really even eat...
It's pretty simple. We place the ribs into a deep pan, throw in some onions (or onion scraps), some bay leaves, and some whole peppercorns. Cover with water, cover the pan with foil, and put it into the oven for 2 hours. I put it in for 3 hours because that's what the recipe said to do... they were overcooked and super soft. Anyhow, We take them out of the water bath, dip them in barbecue sauce, then bake in the oven for 10 to 15 more minutes.
I never knew this before, but pork should reach a minimum temperature of 150F. It's like chicken in that there are no degrees of rareness - it's either cooked or not... of course there are degrees of over-cooking, so going beyond the 150F probably isn't great. I can certainly say that taking chicken much beyond 165F dries and toughens it.