I like to braise pork back ribs in a flavourful liquid until they're cooked through. Then I either individually freeze them and then store for use any time that craving for ribs strikes, or take them straight to the grill with the barbecue sauce that's below. I cut the ribs into two-bone portions before braising them as I like having them pre-portioned (and they're easier to handle than a big rack of ribs).
Although this recipe calls for one rack of ribs, why not stretch that braising liquid by either cooking two racks in it in batches, or all at once in a large skillet with a lid. As long as the ribs are mostly covered it should work just fine. If some are sticking out, turn them over from time to time while braising. If you're doing big-batch cooking, just multiply the recipe as required and haul out your biggest stock pot. In years past I've done a summer's worth of ribs in one session, for almost instant gratification throughout the season (and even into the fall and winter).
If making ahead for freezing, cool the ribs on a rack set over a baking tray. Once cool, put in the freezer until frozen. Then pack the ribs into a freezer bag or other container and store for 2 or 3 months.
Barbecue: I start by heating the ribs through on the barbecue over medium-high heat for a few minutes without sauce. Then I turn the heat down and start brushing them with with my choice of sauce (like Sweet & Spicy Barbecue Sauce or Rhubarb Barbecue Sauce) top and bottom, turning a few times and reapplying sauce. The trick is to have the heat low enough that the sauce won't burn. When they have nice grill marks and the sauce has intensified in colour and stickiness, the ribs are ready to serve.
Oven/Broiler: Pre-heat the oven to 400°F. Spread the ribs on a baking tray and, if cold, heat them for about 10 minutes. Brush on several successive layers of sauce, letting each get nice and sticky for about 10 minutes, before finishing them off under the broiler on the low setting for that characteristic bit of char. Watch the broiler like a hawk — less than 5 minutes can do the trick and sometimes there's a fine margin between appealingly charred and outright burned.
Spicy Beer-Braised Back Ribs https://urbancottagelife.com/spicy-beer-braised-back-ribs/