I used the same brine recipe that I use to make corned beef. Used the same jars, too. I cut the ribs into serving size pieces and stuffed them into two of those 2.5 gallon jars, topped them with brine-filled ziplocs to keep the meat under the liquid, and put them in the cellar fridge. Then I marked the happy date on my calendar that they would be ready to cook and went about my business.
I par-baked them, covered with foil, for about an hour and a half. A cautious nibble....tender enough, but hoo-boy, SALTY!!! So they all went into a stock pot to boil for a minute or so and then get another good rinsing. Next time, I'll start with the boiling. These were far saltier than the corned beef, but they were also much, much thinner cuts of meat. For ribs on the grill, I'll probably boil them briefly in 2-3 changes of water. For corned pork ribs with veggies, maybe one change of water, as the veggies will take up a lot of the salt. We tend to throw in a lot of veggies: carrots, onions, rutabagas, cabbage, and maybe a potato or two.