Thanks for all the tips on oven baked ribs lately! I'm here to report back and say they are deeeeeeeelicious.
My gut instinct tells me there's no set time or temperature. Just make sure you keep the oven between 200 and 300 degrees, and give yourself an hour and a half at the 300 degree mark and twice as long if you're going for low and slow at 200.
I put a dry rub on the ribs and put it in the oven for several hours until tender. I alternated between 200 and 300 degrees (don't ask why, I'm a fickle sort).
A light layer of sauce after cooking and ten minutes under the broiler gave me fall off the bone results and a crackly edge. Not to mention compliments!
My only regrets are 1) not doing this sooner and 2) not owning a serrated knife to cut it more attractively.