The amount of sauce is generous in this recipe because it is nice to have some for the pork when it is served. To get a little smokey flavor, a handful of wet hickory chips can sprinkled on the coals.
2 tablespoons vegetable oil
1 small onion, chopped
300 g [10,5 oz] honey
200 g [7 oz] dijon mustard
1 1/4 dl [0,25 pt] apple cider vinegar
1/2 tsp salt
1 teaspoon of malt love
About 3 kg [6,5 lb] pork ribs, with rind, fat and
most of the meat cut away.
 Warm the oil, add the onion and simmer for 5 minutes. Add the remaining sauce ingredients and simmer for 5 minutes.
 Light the grill and prepare it for indirect grilling. Place an oiled grill grid 10-15 cm above the coals.
 Sprinkle plenty of salt and pepper on both sides of the ribs and cut it into large pieces. Put the meat on the grill. Close it the grill or put the lid on and set the valves half open. Let the meat cook for 40 minutes, turn once. Add more coals if necessary. Brush the sauce on the meat. Close and grill for 10 minutes. Turn and brush sauce on the other side. Close and grill for 10 minutes, about 60 minutes in total.
 Cut the meat between each rib and serve it on hot plates. Eat with the rest of the sauce, boiled rice and a green salad.