Sounds good to me.
Cut the bones off first, and then tie them back on. This will make carving easier. Also, leave some meat on the bones when you cut them off.
I suggest a rub of olive oil, kosher salt, crushed or minced garlic, and rosemary. Preheat the oven to 500ºF and roast the meat for 25 minutes. Turn down the heat to 325º and cook for 15 minutes per pound. Check the thermometer a half hour before the time is up. You want the temperature to be about 115º to 120º when you remove it from the oven for rare. (I like rare meat.) When the internal temperature has been reached, remove the roast from the oven and cover it with foil and allow it to ‘rest’ for half an hour. It will continue to cook. For rare, you want the internal temperature to be 140º.
As for those ribs, you can wrap them in foil and return them to the oven until the meat is practically falling off. Slather them with BBQ sauce and enjoy.