Sweet-Hot Baby Back Ribs

We cook these juicy ribs on a gas grill with two burners. If you have a three-burner grill, toast on both sides, and leave the center part turned off.
Combine the first 4 ingredients in a small bowl.Wash and dry the ribs. If desired, you can remove a thin film from the ribs by cutting it with a knife, and then tearing it off. (This will make the ribs more tender.)Rub the ribs with lime, squeezing as you rub. Rub the ginger mixture into the meat, covering all sides with it. Wrap the ribs tightly in plastic wrap and place them in zippered plastic freezer bags or a 13-inch x 9-inch baking dish; close and refrigerate for 8 hours. Let the ribs sit at room temperature for 30 minutes before grilling. Remove the plastic wrap.Grill on one side over medium-high heat (350 to 400 °); leave the other side unlit. Place the ribs on the unlit side, one on top of the other.Bake on the grill, covered, for 40 minutes. Rearrange the ribs, moving the bottom part to the top, and bake on the grill for 40 minutes. Move 1 more time, moving the bottom to the top; grill for 40 minutes.Reduce the grill temperature to medium (300-350 °); arrange the ribs and place them side by side on the unlit side of the grill. Cook the ribs for another 30 minutes, drizzling half of the hot-sweet Kiy sauce over them. Remove the ribs from the grill and let stand for 10 minutes. Cut the ribs into slices between the bones. Serve the ribs with the remaining sweet and spicy Kiy sauce.