Cured and warm smoked spare ribs. Regular spare ribs, not baby back or St. Louis cuts, that were specifically made to simmer in hot water until soft (45+ minutes), they're not edible without further heating.
I'm not sure how that would come out if you used short ribs, eating beef ribs isn't very common here, but I'm also not exactly sure if you can get these ribs in your area - or in the US at all. Could be, Germans got something similar they call Kassler, but like everything that's related to food and Germany it's... yeah, well, it's like German beer. Everyone thinks its good for some reason, but it isn't, or at least it's better in other parts of Central Europe.