Parboiling before grilling?Well, there's parboiling, and there's PARBOILING. Ribs might be given a spice rub and then cooked in a slow oven with beer for an hour or more, then grilled and basted with something flavorful, such as, but not necessarily, a traditional barbecue sauce. While I prefer the way you both suggested, cooking it slow on the grill, my problem with that is situational. We have the necessary equipment -- a very good gas grill as well as a charcoal smoker -- the action on the grill is nearly always in the control of the men. They're not very patient types and think grilling means getting the thing good and hot and slapping the meat on top of it. I'm trying, but not having much success, at trying to mold their behavior a little -- leaving out the works of folks like Steve Raichlen, Bobby Flay, Chris Schlesinger et al and encouraging them to look through them for ideas. I've hope, but it's not going to happen before tomorrow evening.
Thanks for your suggestions, though.