My recipe for ribs is similar, but instead of searing them on the grill, I sear them under the broiler, once just the meat, then then sear them again with BBQ sauce. Done right it saves a lot of preparation and cleanup.
I also slow roast them with a tiny bit of liquid smoke at 200F for eight hours for fall off the bone tenderness. (I know, some people prefer more tooth feel.)
Just made some yesterday. Fry’s had buy one, get two free slabs of ribs.
BTW, do you put yours on a cookie sheet, or just on the oven rack? Thanks!
Cookie sheet