I don't like the boiling idea either. Rather than babybacks, I used western ribs, the thick cut pieces with a bit of fat on them. I put them in a roasting pan, on top of two racks, so they weren't sitting in the liquid. I added 2-3 bottles of beer, a couple splashes of A1 (or equivalent), and a liberal amount of Worcestershire sauce (3-4 tablespoons, I don't think you can really add too much). No lid on top, I roasted in the oven for 6 hours, give or take, at about 250-325 F. Turn them every now and again, when it seems like one side is getting done quicker than another side. When they're done, then take'em outside and grill'em with the BBQ sauce.
Tender? Oh, baby!!