Instructions: Combine the honey, mustard, ketchup, garlic, soy sauce, Worcestershire sauce, fish sauce, ginger, pepper sauce and salt in a mini-processor until smooth, or combine in a bowl. (The sauce can be made several days ahead and refrigerated. Let come to room temperature before using.)

Using the tip of a sharp paring knife, remove the tough white membrane on the underside along the short end of each rib. Once the membrane is loosened, grip this edge with your fingers and pull it off. Trim any visible fat. Refrigerate the ribs until ready to cook.

Spray a grilling rack with nonstick spray. Heat the grill to medium; for gas, place some soaked mesquite chips on foil and put over the heating element. When the chips smoke, the grill is ready.

Brush both sides of the ribs with the sauce. Place the ribs on the grill, rounded-side down and in a single layer. Cook at medium-low temperature to avoid burning. After 30 minutes, flip the ribs and grill until cooked through, bronze and sizzling, 30 minutes more. Occasionally brush the ribs with sauce during cooking. (These can be cooked a few hours ahead, refrigerated or kept at room temperature, cut into 2 rib portions and reheated in the microwave until hot.)

This recipe yields 8 to 10 servings.

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