Should you bake ribs before grilling?

No!!!!!

The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew.

But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.