What kind of ribs do you like best?

When I went to the meat store to buy ribs I was spoiled for choice...
they had the following in the ****k section:
- whole racks of babybacks
- half racks ditto
- big long St Louis ribs
- Country spareribs with bone
- Country spareribs without bone (pretty lean)
- super-lean 'ribs' with no fat or bone at all, just long strips of
****k that looked like they'd be great to casserole...
- and lastly, 'Chinese'-style ribs cut crossways

My usual preference is the boneless country spareribs because they
don't have annoying bone chips in them, and they cook up beautifully
tender. But this time I bought the country ribs on the bone because
they were on sale and quite a bit cheaper per pound. They didn't taste
any different to me when they were done...
Which would you buy, and why?