Trim excess fat from the meat side and remove silver skin membrane from the bone side of ribs. 

To a large pot, add Denver Ribs, water, garlic, ginger, salt, rice vinegar, shoyu, black peppercorn, shallot, and scallion. Set heat to medium and bring to a low boil. 

Turn heat to low, cover with a lid, and cook for about 40 minutes, or until the ribs are slightly soft but not falling off the bone.

Prepare Honey Tamarind Glaze.

Remove ribs from the pot and preheat the grill.

Lightly coat ribs with oil and place directly on grill meat side down for 1-2 minutes then flip over and begin basting with sauce. Be cautious of flare-ups.

Flip ribs and baste until fully coated with sauce and slightly charred on both sides, about 12-15 minutes. 

Then remove and let rest for at least 5 minutes.

• 2 tbsp tamarind paste
• 3- 3.5 tbsp honey
• 1/3 cup juice from an orange 
• 1 tbsp rice wine vinegar 
• 2 tbsp oyster sauce
• 1 tsp freshly grated ginger
• 1 tsp red chili flakes
• 1/4 tsp salt

Add all ingredients to a small pot and set over medium-low heat. Using a spoon, mix until ingredients are well incorporated while bringing to a gentle boil.

Cook until sauce has slightly thickened and glossy, often stirring, for about 12-15 minutes. Adjust heat to low if necessary, and keep a close eye to avoid burning. Then remove from heat and set aside.