Trim excess fat from ribs. Cut into single ribs. Place in large pot and cover
with cold water, bring to boil. Skim off foam; reduce heat, cover and simmer for
about 40 minutes or until ribs are fork tender. Drain well and refrigerate until
ribs are cooled.
In a large resealable freezer bag or large bowl combine ketchup, honey, vinegar,
worcestershire, mustard and garlic, whisk until blended. Add ribs and turn to
coat. Seal bag and marinate for at least 4 hours or up to 24 hours. Reserving
sauce is the bag, place the ribs on a greased grill over medium heat and cook
brushing often with reserved sauce and turning once for 10-15 minutes or until
browned. Notes: Can be frozen in marinade for up to 2 weeks; thaw in fridge
overnight.
