anyone ever make country ribs this way?

I used to do them like this for years, but when I cut down portions, I started using my cp...just not as good results.

I made a small batch on the stove today, fairly heavily salted/granulated garlic seasoned water.

Cover the ribs by at least an inch or two of water. Light boil a few hours....they came out very tender.
I had hb clean off the fat, so now they are in a pan of BBQ sauce I mix from Cattleman and Masterpiece and water....it makes a light sauce.