"Broiling, on the other hand, functions more like a grill by exposing food to very high temperatures (around 500 to 550 degrees Fahrenheit) via a direct heat source usually at the top of the oven. Like searing the outside of a steak in a skillet, broiling uses high heat to brown and char foods' exterior quickly. "Browning of the meat caramelizes the proteins, making the meat tastier," Thomas explains."
"While you can make tasty baked and grilled baby back pork ribs by baking and then searing the meat, you don't necessarily need to fire up both the oven and the grill for a crispy finish. According to Scott Thomas, co-creator of The Grillin' Fools, there's another way - and it's pretty quick and easy. "Broiling ribs will make a more pronounced flavor crust," the grilling expert says."
Perfect ribs are fall-off-the-bone tender with a crispy exterior crust and well-caramelized barbecue sauce. Baking uses gentle, even heat to cook ribs through, while broiling exposes meat to much higher heat (about 500–550°F) from an upper, direct source to brown and char the exterior quickly. High heat caramelizes proteins and sugary glazes, intensifying flavor and creating a pronounced crust. To finish ribs, place them near the broiler on the top rack for roughly the last 10 minutes to crisp and char. Alternatively, quick searing over a hot grill can achieve a similar crispy char.
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