This won’t work in one of the more modern electric ovens that switch to a cool-down when turned off. We have an older rental cabin next to our house.
The oven there did the magic...
My mom had a similar recipe. Start with room temp roast 375 for one hour. Turn heat off and break anyone’s arm that attempts to open door. Need atleast two hour interval. Return to 375 for 35 mins for rare, 45 min medium or 60 mins for well. The 35 min turned out perfect. I can’t vouch for the other times.
I have a gas oven with a Dutch Oven maybe just bigg enough for four ribs. Think that might work for slow heat dissipation with judicious monitoring?