Rosticciana - Tuscan grilled pork ribs

Saw this in the new Cook's Illustrated.  Very minimalist, no rub other than salt-n-pepper, no sauce while the meat is cooking, and the meat is grilled, not barbequed.  This is the way Dad made spareribs, with Kingsford lit with Texaco 88-octane!  
I rubbed spares with salt and black pepper, then let 'em sit in the frig for two hours.  Cooked raised-direct, 350º, hickory smoke, and pulled them after 30 minutes, between 175 and 185.  Grilled radicchio with balsamic vinegar, home-made potato salad, and bell pepper slices rounded out the meal.
 

 
They weren't much to look at.  And I didn't care for them the first bite or two, but I think my tongue was expecting "barbequed ribs" and these are just different.  They were juicy!  They were JUICY!!  The juiciest ribs I've ever had, easily a 4-napkin meal.  The moistness is mostly water-based juice, as they're cooked so quickly and not long enough for any collagen to melt, as in barbeque.  And the flavor, once my tongue adjusted, was excellent.  I definitely had to "bite" the meat off the bone, but once in my mouth they were very, very tender.  Oh, and did I mention how juicy they were?
 
Two issues.  Mine were not nearly as browned as the pics in CI; next time I'll grill them direct, not raised (I noted mine took 30 minutes, and CI's took 20 minutes).  I'll be reheating the leftovers very close to a HOT fire, to try to get a bit more crust on them.  
The second issue was the finishing sauce.  it was 2 minced garlic cloves and 1 tsp minced fresh rosemary in 1/4 cup EVOO, heated in the microwave for 30 seconds, and then 2 Tblspns lemon juice added.  There were no binders in it, and sure enough mine stayed separated; the pic in the magazine it looked viscous and like salad dressing, wondering if they missed an ingredient.  It was delicious, and complemented these ribs perfectly, just looked different.  I will be making these again, very nice change for ribs.
 
Thanks for looking!