That's why I don't like to do ribs for a big group. I don't usually have time right before and when I try to hold them, I get fall-off-the-bone-in-the-holding-pan-ribs. Not good at all.
I have tried the cook-cool-and-re-heat a couple of times, and that seems to be the best so far, but I need to work on the how-far-to-cook deal. I am liking the take-em-off-at glaze/sauce-em time and have even considered saucing them right off the cooker, into VERY COLD sauce to help with the quick chill down. Haven't tried it yet, but I just might next time I need to cook some ribs. They'd be sauced and the re-heat would be more like grilling, I guess.
BOB