Low and slow. If you want to make ribs, those three words should be embedded in your head. Now, there is talk of people starting their ribs in the oven and finishing them on the grill, but that's not barbecuing and it's debatable if it saves time. The only exception would be if you don't have a grill with good temperature control, then you should go oven first then grill.
I like my ribs with a dry rub and sauce on the side but only if I'm in the mood for sauce. If you have a good dry rub, there is no need for sauce. I also like to add a little smoke from some wood chips and while we used a gas grill you won't get a deep smoke flavor you'd get from a smoker, but you do get just enough smoke flavor.
I'll admit, I'm not a fan of coleslaw. I've always though it was a throw away side dish that come with the food you really wanted, but this Old Bay version has just enough kick to make me change my mind.
Let us know how you cook your ribs and if you have a different coleslaw recipe for use to try out.