I have no experience, but I've always heard ribs were to be cooked at lower temps for longer periods(what Deuce said). I'm thinking at 395 they'll cook, but they won't be tender. But what do I know?
Well, I would have cooked them for about 4 hours at 225 degrees, give or take....
but these aren't like ribs. they are more like big long boneless chunks of pork. cook like a thick pork chop
i can't get the image to copy/paste. do a google image search for boneless country style ribs