Pretty much the same as on the grill, but just add some liquid smoke. careful a little goes a long way.
On the bottom of the ribs, if there is a membrane you should peel it off. work up a corner then get a towel and pull, if its really tuff use the towel with the pair of pliers to pull it. If its going to mess up the ribs don't bother then or its already been pulled off. Chinese ribs still have the membrane on.
You can get bbq sauce with liquid smoke added or get some and add a tiny bit to taste, start with a tiny drop and go from there.
Get some rub for them, any rib rub really. I use Dinosaur rub and sauce, its a little on the spicy hot side tho.
Rub the ribs top and bottom and put down 2 layers of tinfoil and place the ribs on then fold the ends over then lengthwise, leave a bit open on both sides. I put it right on the rack but you can put it on a cookie sheet or a Pyrex dish. It could drip a bit. don't fold the foil to tight since you'll want to open it to take a peek.
In the oven 225 to 250 for a slow cook about 3 hours. If you want them quicker add more heat. like 275-300 for 1.5 hour or 350 for one hour. the slower you cook the better then will be. Id say 1.5 hours between 300-350 since the lower temps on the grill is to help the wood smoke get in the meat They are done when you can pull a bone out the long way. If you pull it and the meat follows give it more time. safe temp should be 160-165 ish for the meat.
On a grill smoking you have to be careful not to dry them out but in the oven its usually not a problem unless your using a convection oven. Don't worry about basting cause about halfway through you can flip and over and the top will sit in the juice.
When they seem like there getting close open the tin foil flip em so the top is back up and brush on the bbq sauce then crank the heat up. If you can keep a close eye on them use the broiler, careful the sugar in the sauce with burn fast, I like em a bit crunchy on the outside.
Hope this helps
Keith, Thumper and Cosmo