You might try marinating the ribs in your favorite BBQ sauce (I use a sauce I found in a Hawaiian cookbook that includes orange, hoisin, ketchup, chili garlic sauce, black beans sesame oil and some other stuff) for two days in the fridge. Then I put them in a roasting pan, covered and bake for 1 1/2 hours at 325 degrees. This cooks and steams the ribs, locking in flavors. I then uncover the ribs, baste with additional sauce, and bake for an additional 30 minutes or so. During this time it is wise to check the ribs every 10 mins or so to make sure that the sauce isn't burning, and baste. You will end up with outstanding ribs, full of flavor and, depending on the type of sauce, a deep, rich mahogany color. This works for water smokers and indirect heat smokers as well. I usually smoke until ribs are almost done - 2-4 hours - then finish at higher heat in the kitchen oven.
