Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

I’d try to marinade the flesh but keep the skin dry. Then aim to get skin crisp over flames and sear the flesh side briefly and finish off with indirect heat to let the middle come up to cooked temperature.

I've had good results with grilling it on the skin and then using a flat spatula (see image as I'm unsure of the correct term in English) to lift the meat of the skin. It's a bit of crude method, as the skin burns to coal, but the meat turned out great and no risk of dropping it through the grate.