Have the butcher cut the ribs in half crosswise to make appetizer-size ribs. You can prepare the ribs through Step 2 the day before you plan to cook them. Cover and chill overnight. You may need to grill the ribs a little longer to compensate for the fact that they are cold.
2 slabs pork spareribs (about 4 lb.)
1 cup honey
1/3 cup soy sauce
3 tablespoons sherry (optional)
2 teaspoons garlic powder
1/2 teaspoon dried crushed red pepper
Garnishes: sesame seeds, thinly sliced green onions
Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
Bring ribs and water to cover to a boil in a large Dutch oven over medium-high heat; reduce heat to medium, and simmer 30 minutes. Drain and pat dry. Place ribs in a 13- x 9-inch baking dish.
Stir together honey and next 4 ingredients; pour over ribs.
Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Arrange ribs over unlit side of grill, reserving sauce in dish. Grill, covered with grill lid, 45 minutes. Reposition rib slabs, placing slab closest to heat source away from heat and moving other slab closer to heat. Grill, covered with grill lid, 45 minutes to 1 hour or until tender, repositioning ribs and basting with reserved sauce every 20 minutes. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Garnish, if desired. Serve with Quick Asian Barbecue Sauce, if desired.