Country style ribs aren't a 3-2-1, they will be tough........maybe. Country ribs are just boston but cut up. For tender, fall off bone, ribs you will need to take them to 190+. I've done them many times, although I suck at ribs, they are much different that spares and babys. foil at 160 or so, give or take, to speed up the cooking process.
I may be all wet, but I have read that country ribs are bone in boston butt. When I do them I take them up to 205*, let rest and serve. I guess I take them out of foil at about the same temp, or 200, and put some bbq sauce on them..........wait for the sauce to set, then take off.
good luck Cup, they do look thinner than the ones I usually see at groc store.
doin good by make'n the missus happy, can't go wrong no matter what ya cook.