At already pointed out, "enhanced" ribs aren't all the same.
The hammiest ones I've done were Smithfield st. louis spares, but the Kroger ribs can turn out pretty good IMHO, as long as you use little or no salt in the rub. I also thoroughly rinse after skinning the membrane off. I think they probably get tender a little quicker than "natural" ribs, so I'd be really careful and check often if cooking HH. Personally, I just cook at the same temps as natural ones.
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!