I have this recipe I copied from TKL a while back. I am not sure who
contributed it, I'm afraid. Perhaps you could adapt this method of braising,
baking and then finishing on the grill to your recipe. It does look
time-consuming though. My family recipe uses a fairly wet sauce - I brown the
ribs in the oven, cover with sauce and bake until tender at 350F. Hopefully
someone else will have a more experienced suggestion. Good luck! And if you
get a chance I would love to see the recipe for the Memphis rub. THanks.BBQ Ribs
Braising:
4 racks of baby back ribs (pork - 2 pounds to 2 and 1/2 pounds)
4 quarts of beef broth
3/4 cup of red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
1 1/2 tablespoons Tabasco
1 1/2 fresh minced garlic
1 tablespoon ground ginger (do not use fresh, it has an entirely different
taste)
1/4 cup honey
1 tablespoon salt

Spice Mix:

6-7 crushed garlic cloves.
1 tablespoon ground white pepper
1/2 cup paprika
1/4 cup dry mustard
1/4 cup read wine vinegar
1/4 cup Worcestershire sauce
1/2 cup beer

Bar-B-Que Sauce (I mix up lots and keep it on hand in the frig):

1 cup Chili Sauce (heinz makes a good one)
1 cup ketchup
1/4 cup steak sauce (A-1 or Heinz-57)
1 tablespoon of Worcestershire
1 tablespoon crushed garlic
2 tablespoons horseradish
3 tablespoons dry mustard
1 tablespoon molasses
1 tablespoon minced jalapeno pepper (fresh or pickled)
1 tablespoon red wine vinegar

Mix all ingredients, listed under Braising, together. Simmer for 1 hour and
45
minutes. Remove ribs from braising liquid.

Preheat oven to 400o.

Prepare Bar-B-Que sauce by mixing all ingredients together and simmering for
15
minutes. Mix together the Spice Mixture. Ribs can be made ahead and stored
in
refrigerator at this point. Let come to room temperature before continuing.
Smear spice mixture on ribs, brush with Bar-B-Que sauce. Wrap ribs in foil
and bakefor 10 minutes.

Brush ribs with more Bar-B-Que sauce and grill for 10 minutes on HOT grill.

Serve ribs with Bar-B-Que sauce on the side.