One trick someone showed me years ago. You can season your ribs the way you like, put them on a sheet pan or roasting pan, and wrap the pan in plastic wrap, then aluminum foil.
If the wrap is not touching the rack, it will not melt. Up to about 375 or 400. This steams the ribs with there own juices and your seasonings.
Then unwrap and grill or brown, or whatever you have in mind. It speeds the cooking and makes them very tender.
Be careful to make sure the pan will hold the fat that will be rendered.
BTW, Asian ribs are very nice, a little miso, soy, mirin, brown sugar. Have fun.