Options for adding sauce to naked ribs?
The trick here is to not cook the ribs any more as you run the risk of making the meat tough. And tough meat on ribs is suitable only for the trash can.
Personally, I would put a nice layer of sauce on the ribs and broil them just enough to caramelize the sauce and warm (but not cook) the ribs. Don't want to over cook them after all...
&quot;Nice layer&quot; being an amount that appeals to you but enough to coat the meat and give you a nice caramelized crust while still allowing the meat beneath to warm without cooking.