Andy wrote:

The ex used to par-boil ribs until almost done then I'd finish
saucing them up on the bbq. A great time-saver, quickly
freeing up bbq grill space for other guests to bbq.

If you boil ribs you should **** can them like you did the ex... no
matter how much sauce you slather on it's just cosmetic, under the
cosmetics boiled ribs are tough, stringy, and tasteless as the witch's
tits.

If you're planning a cookout grill your ribs long and slow a day or
two *before*... that's what Chinese restaurants do and then pop slabs
in the fridge until needed (make lots, you can freeze them too). Then
a few minutes under a broiler and they're perfectly heated and ready
to slice and serve.