Pre-pellet, I use to prepare boneless country ribs frequently. I simply seasoned with SPG, placed in a covered roasting pan and baked in the oven for 1 1/2 - 2 hours at 350°. Poured off all of the liquid, sauced and baked for another half hour turning a couple of times. Everybody liked them. P.S., don't do this with very lean ribs, they will turn out dry.
