Care to share your ribs recipe? The issue with things like that which I noted in my original comment is that they seem to require steps like finishing under the broiler. At that point I'm not sure the IP adds much to the dish and I'm inclined to just grill or broil them to begin with and save myself some cleanup with the IP.
I'll have to ask my wife. As far as I know it's basically fatty beef ribs covered in BBQ sauce. We don't broil them afterwards. I suppose it just depends on if you want that caramelized flavor or not.
