Ginger, Garlic, and Honey Grilled Baby Back Ribs

Ribs, like wine, reflect strong regional and cultural influences. The vast ranch lands and forests of the New World led to American-style barbecue, with its mammoth slabs of spareribs slow roasted in a smoker for the better part of a day. Asians adopted a different strategy, cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor comes not from wood smoke (Asians didn’t have wood to burn by the cord) but from the intensely flavorful seasonings indigenous