Honey-Garlic Charred Ribs
                                
                           3 large cloves garlic, minced
                           1/2 cup honey
                           1/2 cup Dijon mustard
                           1/2 cup ketchup
                           1 tablespoon soy sauce
                           1 tablespoon Worcestershire sauce
                           1 tablespoon southeast Asian fish sauce
                           (such as nuoc nam or nam pla)
                           1/4 teaspoon hot pepper sauce
                           3 2 1/2-pound racks lean pork baby back ribs,
                           trimmed of visible fat
                               
     Combine garlic, honey, mustard, ketchup, soy, Worcestershire, fish sauce
     and pepper sauce in bowl.Made several days ahead and refrigerated.)  Use
     sharp-pointed knife to loosen tough white ,membrane along bone at one 
     end.Use paper towels to grip loosened membrane and pull it off.  Or ask
     your butcher to do this for you.  Refrigerate ribs until ready to cook.
     Prepare charcoal or wood fire.  Soak wood chips in water 30 minutes. 
     When coals are ash-covered, drain wood chips and place on square piece
     of foil directly on coals. When chips begin to smoke,brush rack with oil
     Brush ribs with barbecue sauce.Place ribs on rack in single layer,
     rounded side down.Close barbecue.Cook 45 to 60 minutes,until meat begins
     to pull away from ends of ribs.Use tongs to turn ribs midway during 
     cooking.  Brush with more barbecue sauce at this point, also just before
     removing from barbecue.  Serve hot.