I assume your trouble is that the venison ribs are pretty tough, right?

I have read, but not personally verified, that this trouble can be resolved by slow braising. Braising is a process of cooking with liquid. This works very well for game pot roasts. Keep the meat immersed or substantially immersed in liquid, cook in the oven at about 325 degrees for four hours -- turning the meat maybe every 30 minutes. Softens the meat up a lot. Why not try this with the ribs? After this slow cooking period, dry offthe ribs, brush with barbeque sauce, grill for long enough on the grill to put a sear on the sauce, and eat. I suppose you have to be careful to avoid the meat falling off the bone. Maybe limit the braising to 90 minutes?

Some might feel that this is too much fussing for venison ribs. You probably have unrealistic expectations if you expect these to turn out like the ribs you buy in a barbeque restaurant.