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Ribs take time.  You could steam them first and then grill them, basting with sauce in the last minutes.  But they may not come out tender.  They really do need low heat and time.  You can put them in a slow oven (275F or so) for the afternoon and then finish them on the grill.  Just put them in a pan and cover them (season them with whatever spices you like to use) and then move them to the grill at the end of cooking.  In fact, you can do the first part and then put them in the fridge or freezer and finish them another day.

I cook mine in the oven.  I wash and pat them dry then rub them all over very lightly with oil.  You can also add a few drops of Liquid Smoke.  Season them with salt, pepper, garlic powder or whatever spices you like.  The oil will help the spices stick to the meat.  I use a broiler pan.  Put water in the bottom pan and spray the top tray with Pam.  Place the ribs on the tray and cover the pan tightly with foil. Bake for 2 1/2 to 3 hours at 325 degrees. Remove from oven, being careful not to slosh the hot water.  Carefully remove foil, allowing steam to escape.  Drain water, brush meat with BBQ sauce and return to oven uncovered at 350 degrees for 20 to 30 minutes until sauce thickens. The steam from the water makes the ribs very moist and tender.

If you don't have broiler pan just season the ribs, wrap them in foil and put them on a baking sheet without water and bake them the same way. 

Maybe this one would work! 

http://www.bettycrocker.com/recipes.aspx/back-ribs-with-sweet-savory-sauce

Hope this helps! Sincerely, CC