*gasp* cook ribs anywhere but the BBQ pit? :lol: Season as you like, put in dutch oven with just a bit of liquid of choice(beer, bbq sauce, stock, etc.) and slow cook until done to your liking. I would keep the temps down around 275 or so if possible and timing will depend on how thick/big the ribs are. As an option when almost done remove from the dutch oven and put on a rack over a sheet pan and apply sauce and put it back into a 450 degree oven to set and carmelize the sauce or do this on the grill or under the broiler.
There is a local restauraunt who's claim to fame is boiled baby back ribs that are then placed on the grill and sauced with a mix of ketchup, miracle whip, and hot sauce (50/50 the first two, hot sauce to taste). It actually tastes good and is a different prep for ribs.
None of the above will turn out "BBQ" ribs :lol: