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Originally Posted by
burningbright 
Reading the comments beneath the recipe revealed some interesting suggestions:
1. Marinating the ribs in wine overnight before browning allows the acid in the wine to tenderize them more (sounds obvious).
nope. liquid marinades don't penetrate beyond 1/8 inch. furthermore, the "tenderness" brought by acidity is actually more like mealiness.
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3. Cooking them just above 375 degrees makes the meat tougher but the sauce richer.
it's not either/or. It makes the sauce richer by reduction (more evaporation). You can accomplish the same thing by removing the meat from the sauce after cooking and cooking the sauce over medium-high heat with a lid off until you get the intensity you want.
