Try oven baking next time yr cooking ribs. Place smells great all afternoon, ribs are moist, and you only hafta touch them 3 times. Consider using a different flavor for each rack of ribs, and cut/tray accordingly: gives more flavor choices for basically same amount of work.
Bang the pans around a lot when prepping sides: let sides heat/ melt/ mix/do their thing while yr cutting ribs. Ribs back in oven to retain heat while you finish sides, and folks will think you were slaving hard over the stove for hours.
I'll beg to differ. Get a good kimodo style bbq (green egg, steel keg bbq), real wood charcoal at 230-250f, leave them alone for 3-4 hours depending on the thickness and you will end up with incredible ribs with a nice smoke ring. I use Big Ron's a bit of houston rub and brown mustard, put them on and leave them. Among the best ribs and the insulated BBQ keeps them moist because you don't use much charcoal.