You might be looking for Danish ribs although in the US, most of what is sold is called baby back.
I would go with a salt and pepper rub, consisting of salt, ground szechuan peppercorns and a little 5 spice powder for extra flavor. If you like a little more bite, you can add some black pepper as well. I like mine spicier but not everyone does.
Rub the ribs then wrap them in plastic and refrigerate overnight.
The next day, unwrap them, and smoke or bake them at 250F until the meat pulls away from the ends of the bones, or about 45 min to an hour per pound. Meatier ones will take a little longer than others.