The knives mentioned already are all great knives. I personally use mainly the henkles 4star. Global and wustoff are great knives as well. They pretty much have a blade that is comparable to each other so the main issue you may want to consider is comfort. Go pick up those knives and hold them as if you were doing some hard cutting. They all have different handles. You want to find the handle that fits your hand best. That will be the best knife for you.
I saw a kyocera ceramic knife mentioned. I wish I had one of those but I would not use it for the ribs. The ceramic can chip on the bone.
From thier website: "these sleek, ultra-sharp knives are ideal for everyday use on fruits, vegetables and boneless meats"https://secure.kyoceraadvancedcerami...on-series.aspx
The other downfall of these knives is that typically you are not supposed to sharpen them. When sharpening is required they suggest you send the knife back to them. The upside is that they hold an edge for a long time.
Looking at japanese knives I love shun and bunmei knives. Good metal and very traditional.
I hope this helps!