You certainly can and my Uncle does it all the time. He stays in the mountains riding horses all summer and when I come up, we'll do ribs at least once, because I like them so well.
The way he prepares them is to buy them in bulk at the Sam's Club. He'll split the racks in half and freeze them individually. He'll defrost a half-rack per person to make these. Of course, you can do this with fresh ribs as well. Let them defrost in the fridge over night.
To cook them, get a large piece of aluminum foil and place a half rack on it, bone side up. He rubs his preferred bbq sauce on them (Sweet Baby Rays, but use your favorite). Then he sprinkles Montreal Steak Seasoning on them, use your preferred rub. Then flip them over and repeat on the other side. You do it in this order, so that they bake bone side down. The curve of the ribs leaves a small space where liquid can get under the ribs.
Fold the aluminum foil up and roll it down to the meat. It doesn't need to be super tight and then fold the side over to make a packet. Repeat this with all the ribs and then line them on a pan to catch potential leaks. He has a pan with a slotted top to catch the liquid if one breaks open. He doesn't leave a vent in the packets and they very break, but they can. Using the heavy aluminum foil help.
After they're done, he just puts them in the oven on 200deg for a minimum of 6hrs. We go ride horses and are gone for that long or longer. Sometimes it's up to 8hrs, by the time we get back and clean them up. You just take them out and let them sit for a little while, to cool, while you're making the rest of your food. When they're cool enough to handle, you can gently unwrap them and tong the meat out. It will very likely fall apart, and even the ones that don't, I'm able to grab the bones and pull them out clean. You can then fold your aluminum foil up into a cone, hold the bottom over a cup or bowl, and poke a hole to get the juices drained out. Throw the foil away and have no clean up, and use the juice as sauce if needed. I personally think it could be reduced or thickened, but it works fine the way it is.
Of course, you can apply your own style to how you make them, but the answer is yes, you can cook at a lower temp for a long period of time. However, I think the liquid is pretty key to it. In the preparation I described, you have the meats liquid and the sauces liquid steaming the meat.