In a large pot over medium high heat, heat 2 T of olive oil. Season ribs with spices of choice (I used World Market's Chicago Chop & Steak Seasoning, I feel a combination of salt, pepper, garlic powder, onion powder, paprika would be great) and sear the top side of the ribs. Add 2 cups of beef broth or stock, fill up the pot with water, and add 2-3 bay leaves. If you don't have the broth or stock, use plain water and season liberally with salt and pepper. Simmer over medium-low heat over 1-1/2 hours.
Remove from braising liquid. Light a grill, set on medium heat, and allow to pre-heat. Add your ribs, apply sauce to the top, flip your ribs so the sauce makes contact with the grates, and turn heat to low (so the sugar in the sauce doesn't burn). Sauce the back side of the ribs. After 2-3 minutes, flip the ribs, re-sauce. Repeat two more times, ending with the ribs top side up with one final sauce basting.