Use foil or a shiny, throwaway aluminum pan to deflect the direct heat away from the food. For grilled flavor, put a bit of the fat over the unprotected area, and maybe some smoking wood in a foil packet to create the smoke you need. Keep the heat low.
And as for those great looking ribs, I do something similar on my Webber kettle, but use two small banks of charcoal on opposite sides, and place my soacke smoking wood directly on the charcoal to insulate the meat from the direct heat. I use 4 inch diameter by 1/2 inch thick roounds of apple or maple for my wood. This setup also works great for whole chicken, roasts, and turkeys.
Seeeeeeya; Goodweed of the North