Ah, country style ribs, love them.
Okay, so first, my favorite option is out, which is to smoke them, as while I consider it completely different from BBQ, there’s enough overlap and I don’t know if you have a smoker.
What I would recommend is a New Mexican-style green chile pork, which only requires a slow cooker and ingredients, so really nice for hotter months, and does a good job with cuts that have a lot of diseparate bits of meat and connective tissue like Country style ribs.
Easy-peasy, you just brown the meat in a hot skillet, then toss the ribs in the slow cooker with about 1-2 cups of a mild beer (tecate or corona by choice). Add the juice of 2-3 limes (with zest if you like), about half a bunch of stemmed, coarsely chopped cilantro (or leave out if you or the other half have the ‘soapy’ taste issue), and say 12 oz of your favorize chopped roasted green chiles (505 brand is regularly available and tasty, while very mild). A diced, sauted half onion or so would add more flavor, as would some garlic, but tastes very.
Cook on high for about 2 hours, and finish on low for 4 or so, or until falling off the bone tender. Please do be careful to extract the bones before serving, as biting into a bit of bone can be a poor experience of course. I generally take out the bones, then shred the meat and toss back in the pot prior to the last hour of cooking to make sure the flavor penetrates all bits of meat.
Serve with chips, or tortillas, shredded cheese, and diced jalapenos for those who want to add some extra heat.