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I simmer the ribs to cut down on the grilling time, especially if I don't have the opportunity to babysit them all day. It sucks some flavour out of the ribs, but the marinade more than makes up for it. I was also worried about the sugar in the marinade caramelizing too much, resulting in crispy, black ribs (you can see it starting to happen in the photo).
Although they weren't fall-off-the-bone tender, they weren't chewy, and if I could have gotten away with it, I would have left them on longer. Next time I'm going to try cutting some of the sugar out to slow down the blackening and maybe adding red wine vinegar to the marinade to help tenderize the meat.
Or, if anyone should happen to try them like that, I'd like to know how they turned out.
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