This is a good method for preparing ribs for travel. Pre-cook, then freeze or refrigerate in the sauce. Finish cooking on the barbeque, under the broiler, in the oven or even in a skillet.
Try this garlicky glaze, or use any barbeque sauce.

Honey-Garlic Glaze:

3-4 pounds spareribs cut in serving size pieces, allow 3/4 to 1 pound per serving
1/2 cup honey
1 cup ketchup
1/4 cup soy sauce
4 cloves of garlic, crushed

Place ribs in large saucepan, barely cover with lightly salted boiling water, and add a cut-up onion, bay leaf, and a few celery leaves. Bring to boil, cover and simmer 45 to 60 minutes until fork tender. Drain and pat dry.
Combine remaining ingredients and pour over ribs, turning to coat. (They may be refrigerated or frozen at this point.) To finish cooking, thaw if frozen. Remove ribs from sauce; grill on barbeque (or 6 inches below oven broiler) until crisp and browned, basting generously with the sauce. Ribs may also be heated in the sauce in a 400 degree oven, or in a skillet on top of the stove. Turn them often as sauce thickens to form a glaze.
Makes about 4 servings.
Source: Canadian Living