The best deer ribs are ones off of a mature buck because they are generally meatier and leaner than does or young bucks. Anyone who tells you they aren't worth messing with most likely tried ribs off of a fat doe.
This is how I do it and they come out great.
1. I remove every other rib bone as I cut the ribs into singles (this leaves twice as much meat on each rib)
2. You don't have to remove it all, but remove excess fat if fatty. (deer fat is the enemy as far as good ribs)
3. Rub generously with your favorite dry rub. (I use salt, pepper, garlic powder, onion powder and a little soul seasoning but have had good results with Strawberry's or similar rubs)
4. Grill over charcoal till they "look" done.
5. Place them inside an oven bag (in a baking pan) with one can of beer poured inside to generate steam. You can then put back on the grill or put them in the oven on low heat (around 225) and let them steam till desired tenderness is achieved, usually 1 to 2 hours.
6. Serve with sauce on the side or without. Good stuff. I have changed the minds of several people who have said deer ribs aren't worth saving.