http://heiamat.no/2014/11/26/verdens-beste-ribbe/

Hopefully it translates well, use the water you cook the meat in as a base for gravy/sauce, whatever its called.

We just go full blast, once the mest reaches its temp, we turn the oven to max(270c) and it takes 10-15 mins, but you've gotta watch it, if some pops while some uses longer, put aluminiumfoil over the part(s) that's popped. Use the grill function of your oven if it's needed, I've never had to.

I have a recipe that's never failed me and always turns out heavenly, it's in Norwegian tho