One small victory here is all about cooking ribs ahead of time by parking them in a low oven to get tender, and then finishing them on the grill or under the broiler with a sticky,super-flavorful glaze. Post-oven and pre-grill, the ribs can wait for you in the refrigerator for up to a week, which makes for make-ahead magic. Hello, dinner party! The sauce could easily be a bottle of barbecue sauce, but here I use a most addictive mixture of not-too-spicy Korean pepper paste (gochujang), salty soy sauce, punchy fish sauce, and sweet honey. This mixture, a small victory of its own, is great on all sorts of things, including roast chicken, grilled pork tenderloin, and broiled tofu (and maybe even a shoe).