Well without a smoker or grill, I would:
Cut the ribs between the bones into individual pieces and marinate them in a large bowl or ziplock with seasoning salt, lots of black pepper, garlic, (salt or powder are OK also), and a tblsp of corn or veg oil making sure all surfaces are coated. (The oil helps distribute the seasoning and crisp the meat.) Let marinate at least a couple of hours.)
Preheat oven to 450’.
Line a baking sheet with foil for ease of cleanup and then use a cooling rack and place the ribs bone side down and bake in the oven for 20 -25 minutes and flip the ribs to meat side down and cook another 20 or so.
Flip 'em back to meat side up and set oven to broil and cook briefly to crisp.
NOTE: I’ve never done this with whole ribs but it’s the basic method I use for cooking tablitas, which are cross cut ribs available at most markets here in Houston.
The tablitas are very versatile and you can season and finish lots of ways.
While slow smoking is preferable, I’m pretty sure it would work for whole ribs.