Dry Ribs-no smoker

Bought some bb ribs today. I don't have a smoker, but am wondering if I could perhaps combine the apartment technique (e.g. molasses + liquid smoke and dry rub) and do it in oven post sous vide at 170F with ice tray or tray of water on bottom of oven? Have use this for chicken in the past but wasn't after a smoked flavor at that point. Suggestions?