Hi Lisa
I always par-boil my back ribs, and they turn out juicy and tender everytime!
It's a recipe I got from our newspaper years ago, and I've been very happy with it.
After I've cleaned and trimmed them, I cut them into 3 or 4 rib pieces. Place them in a stock pot (or dutch oven), and add just enough water to cover them.
Bring to a boil over medium-high heat, giving a stir to the ones on the bottom to make sure they don't stick. Once the water is boiling, skim the surface and reduce the heat to a simmer. If you wish, at this point you can add some chopped onion, celery, and a few bay leaves. Cover, and let simmer for an hour.
When they're finished simmering, turn off the heat and let them cool in the pot liquid (covered) for at LEAST an hour, until about room temperature. This is very important!
When cool, drain and refrigerate until ready to grill. Make sure you oil your grill, and then use whatever bbq sauce you prefer. It will only take about 15-20 minutes to "finish" them on the grill because they are already fully cooked. Be careful handling them, because they will be very tender.
I often par-boil them, and then freeze them until I need them.
I hope this helps, and enjoy your barbecue!
Kim
