Q:

How to avoid ridiculously salty results when brining?  

Last time I brined, the ribs came out ridiculously salty.  Can someone provide me with a good brining method?

A:

Did you rinse the ribs well enough before cooking? Brined food should be rinsed several times to remove brining solids from the surface of the food before cooking.

A:

A typical brine is 5% salt by weight. You are then left with the question of how long to leave the meat in the brine. In the case of pork ribs, they're little and need less time than say a whole chicken or a turkey. I'd suggest you go short, like 4 to 6 hours to start. 

