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1
Boil ribs for 3 minutes.
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2
Trim any excess fat from racks of ribs.
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3
Cut ribs in half, to form 4 pieces total.
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4
Place two in one gallon size zip top plastic bag, and the other two in a second zip top bag.
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5
In a large measuring cup or bowl, combine honey and hoisin sauce.
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6
Whisk in the soy sauce.
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7
Add ketchup, ginger, garlic, black bean sauce, hot pepper sauce, liquid smoke, black pepper, cayenne, onion powder and garlic powder to measuring cup.
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8
Whisk to blend, then divide evenly between bags of ribs, about 3/4 cup marinade in each.
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9
Seal bags and refrigerate, turning occasionally.
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10
Marinate overnight (or for at least 8 hours).
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11
Heat gas grill to medium heat, or prepare charcoal grill with briquettes piled to one side.
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12
When ready to cook, turn off half the burners (on gas grill).
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13
Remove ribs from marinade, pouring remaining marinade into a small saucepan.
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14
Place ribs over turned-off burners or on side without coals.
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15
Bring sauce to a boil; boil 3 minutes.
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16
Cook for 1-1 1/2 hours, turning and basting with sauce.
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17
When done, slice ribs apart and enjoy.
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18
Note: The ribs can be cooked in the oven before traveling.
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19
Place ribs on a rack over a foil-lined pan.
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20
Bake at 375 for 1 hour, turning and basting several times.
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21
Heat on grill before slicing and serving.
