I almost screamed "NO" but you can try
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First, read fine print on the label on the ribs you buy. Most ribs from grocery stores are already packed in a mild brine solution designed to extend shelf life. This does two more things: Makes further brining risky and makes the ribs themselves sometimes cook up with a "hammy" flavor.
Ribs purchased absolutely fresh from a butcher's case or at a restaurant supply store are usually not "extended" this way and might be brined. But why? Good ribs become very tender and stay moist when properly cooked. The brining will make them less predictable as to ultimate texture.
Unlike some poultry, which benefits from added moisture and potentially more pleasant texture when brined, ribs are less likely to benefit from brining.
I'm trying not to be negative and I don't want to stifle your experimentation, but want you to know that the way you cook the ribs will have a lot more impact on them than any brining. Many, many great recipes have been proffered here and none have brines included.
Hub