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.
My husband will not permit me to boil ribs first as he thinks it ruins the taste of the meat. I used the crock-pot as a reader had written her review. Fantastic! The sauce is delicious. That is a keeper.
The sauce is great. I am not a HUGE fan of ribs (hence the 4 stars) and had actually never made them before, but they turned out great and were at hit at Christmas. I also did not grill them, it was the middle of winter so I boiled them, as directed, and put them under the broiler for 5 or so minutes on each side. Turned out really well, and looked like they were grilled!
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