Recipe(tried): Slow-Cooked Country-Style Barbecue Ribs for Nora.

Dear Nora: Your question is simple & I can answer without any doubt that in the slow cooking of ribs (country style) you always should wait until the last 45 minutes of the baking process to add your favorite barbecue sauce. In some cases, the ribs are covered with aluminum foil or boiled until they are ready to fall off the bone & then you add you BBQ sauce. Here is recipe that is a good example of what you are looking for:

SLOW-COOKED COUNTRY-STYLE BARBECUE RIBS
Adapted from a recipe by Pam Anderson
Servings: 8

FOR THE SEASONING OF THE RIBS:
3 tablespoons brown sugar
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 teaspoon salt
FOR THE RIBS:
5 pounds country style pork ribs
1/2 cup Dijon mustard
1 cup barbeque sauce (optional)

Adjust oven rack to center position, and preheat oven to 250 degrees F (120 degrees C). Line a cookie sheet with foil, and set an oven rack on the cookie sheet.

In a small bowl, mix together sugar, paprika, garlic powder, pepper, and salt.

Brush one side of each rib with mustard, and then coat with the spice mixture. Place ribs, coated side down, on oven rack; brush the other side with mustard, and coat with spice mixture.

Bake until tender, about 3 hours.

Leaving oven rack in the center position, remove ribs from the oven, and turn on broiler.

Brush top side of ribs with barbeque sauce; return to oven, and broil until bubbling. Turn ribs over, brush with barbeque sauce, and continue broiling until bubbling.