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1. Combine all ingredients except ribs in a mixing bowl and whisk until thoroughly blended. There should be no lumps of Hoisin or miso.
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2. Place the ribs in a marinating dish, pour over the sauce and coat the ribs. Cover and marinate in the fridge at least 2 hours, or overnight if possible. Turn occasionally to keep the marinade even.
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3. When ready to cook, prepare a grill with cover. For charcoal, the coals should be brought to a full flame and then allowed to subside to a low/no flame red glow. For gas or propane, use a high flame to bring the grill to an even heat, then bring the flame lower for slow cooking (high flame or fast cooking will char the sauce).
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4. When the grill is ready, place the ribs on the bottom rack, reserving the marinade, and close the grill. Turn and brush with the reserved marinade at least every five minutes at first, checking for charring. If there is too much charring, move to a higher rack. After that, turn and brush every ten minutes. After an hour check for doneness by inserting a toothpick. If the toothpick comes out clean, the juices are clear, and you can't see any pink, the ribs are done. If not done yet, continue turning, basting and checking every ten minutes until done, then serve.
