RE: What kind of wine goes with...
Almost any good red will do. Since ribs can be a bit fattier than other parts of the cow, you could even go wit something fairly tannic (tannins are the things that make the insides of your cheeks pucker -- basically since the tannins are affecting the protiens in the skin of your mouth -- hence, why you typically see a big red wine/beef recommendation).
A Cabernet Sauvignon (or blend, aka Meritage aka Bordeaux) would go well. Depending on the preparation (is it going to be BBQ?) would could go with something slightly wilder like a Zinfandel or even Syrah/Shiraz. Pinot Noir, though, is perhaps the most versatile, food friendly wine.