Tips
The ribs can be baked up to 2 days ahead and stored, covered, in the refrigerator. Let the ribs stand at room temperature 30 minutes before grilling. On the day of the BBQ, grill ribs as directed and place in three 4-to 6-quart slow cookers (one for each sauce; borrow an extra slow cooker, if needed.) Cover and keep warm on low-heat setting up to 2 hours. The sauces can be made up to 2 days ahead, except for Rosemary and Citrus sauce, which can be made up to 1 day ahead.
