Hi Carol, here's my way of doing that:

Get your gas grill ready in a relatively shielded area outside. Get a golf umbrella ready. In the house grab your slab(s) of ribs and remove the silverskin from the "bottom" side of the slab. Sprinkle Adobo seasoning, Blue or Red top as you prefer, heavily on both sides and spray with olive oil. Let rest for a half hour or so.

Have Eric fire up the gas grill and get it hot. Hold the big golf umbrella as Eric grills the slab(s) long enough to get good grill marks on both sides. Turn off the grill and retreat into the kitchen. Heat the oven to 205*F. Put the seared ribs on a rack inside a full catering pan, add 2 ounces of chicken stock and 2 ounces of beef stock in the bottom of the pan and seal airtight with aluminum foil. Put the sealed pan in the oven and go do something else for two hours or so.

After two hours fire up the gas grill again, take the ribs out of the pan, baste the bottom side with BBQ sauce, and put the unsauced side down on the grate and grill with the lid down for 10 minutes or so to bake on the sauce. Flip them over and brush BBQ sauce over the top side and grill with the grill lid closed to bake the sauce onto the top side for ten minutes. Hold the umbrella for Eric as he pulls the ribs off the grill and takes them inside.

Enjoy your grilled ribs. They will be fall-off-the-bone tender and you will have only gotten wet for the first and last steps.

Enjoy!

Bill