I think your solution is right. You really need to steam the ribs for over an hour before using it. Otherwise the meat will be too tough. Most recipes skip this critical step.
Another solution is using 1/4 of a teaspoon of baking soda on the ribs and marinate it OVERNIGHT. The meat will be super tender too. In fact the texture will be much better than steaming it over one hour. Using baking soda and marinate it over night will make it tender, soft and smooth, but not 烂.