I agree...meat quality is the biggest factor here. With out knowing what was in the brine and amounts, it's hard to say if that was a factor. I have noticed that over brined ribs tend to have a hammy taste and texture more than any thing.
Those ribs are definately thin for sure. On the thicker ribs of U.S. standards, over cooking with tend to make them falling off of the bone, especially when foiled with a liquid added to braise them a bit. But, I have noticed that thinner ribs will tend to get tough and dry when over cooked.
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