Start by preparing the ribs. Remove the membrane from the back of the ribs, as it can hinder the tenderness and flavor. Use a knife or your fingers to loosen the membrane from one corner and then grip it with a paper towel to peel it off.
Season the ribs generously with your favorite dry rub or seasoning blend. Ensure both sides of the ribs are coated evenly.
Place a large pot or Dutch oven on the stovetop over medium heat. Add enough water or broth to cover the bottom of the pot, creating a moist cooking environment for the ribs.
Once the liquid is heated, carefully place the seasoned ribs into the pot, bone-side down. If needed, you can cut the racks of ribs in half to fit them into the pot more easily.
Cover the pot with a lid and let the ribs simmer on low to medium heat for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
Check the ribs periodically and adjust the heat as needed to maintain a gentle simmer. You can also rotate the ribs to ensure even cooking.
For a crispy exterior, you can transfer the cooked ribs to a baking sheet or roasting pan lined with aluminum foil. Brush the ribs with barbecue sauce or glaze of your choice and broil them in the oven for a few minutes until the sauce caramelizes and the edges become slightly charred.
Once the ribs are cooked to your desired tenderness, remove them from the pot and let them rest for a few minutes before serving.
Serve the stovetop ribs with additional barbecue sauce, if desired, and enjoy them hot. They pair well with a variety of sides like coleslaw, cornbread, or baked beans.