Never boil ribs. In the summer I always do them completely on the grill (Weber gas), applying rub, then smoking them with wood chips. It takes time (at least 3-4 hours) and steady attention to maintain 230°- 250° on a grill which wasn't designed for it, but they come out incredibly good.
In the winter when I can't spend 4 hours out on the patio smoking them, I rub and wrap them in foil in 4 bone sections, then cook in the oven at 300° for 2-3 hours. Then depending on the weather I'll either finish them on the grill or under the oven broiler. They aren't the same as when smoked, but they still come out tasty and fall off the bone tender.
BTW, I usually do St. Louis style.... more meaty than baby backs.