I did my first attempt at deer ribs the other day, and treated them much like shortribs. I made a braising sauce based on lemon juice, red wine vinegar, and a little Worcestershire. Added brown sugar, molasses, onion and garlic powder, salt and pepper. Plus some thyme and coriander for good measure (I need to figure out why I can't cook anything without coriander). I cooked them at 350 sealed in foil for a bit over 3 hours.
They were very good while hot. Fell right off the bone, and tasted great. When they were cold the fat started to solidify again, and became a little chalky. I think in the summer I would cook them a bit shorter in the oven, then throw them on a grill on high heat to let some of the fat drip away. Maybe at that point throw on a bit of a more traditional BBQ sauce.