• Separate the white part from the green part of the scallions and slice them thin cross-wise to make tiny rings. Make the marinade.
• Soak the rack of ribs in the marinade in a large plastic zipper bag (you may have to cut the slabs in half) for a minimum of 3 hours or better still, all day or overnight.
• Reserving the marinade, roast the ribs in a grill or smoker set up for 2-zone cooking using indirect heat or over a pan of water, at 225°F (107.2°C) for 5 hours. Skip the smoke. Let the marinade do the work. Paint both sides with the marinade every 30 minutes or so. You must stop painting about 30 minutes before serving to make sure the marinade does not contaminate the meat. During the last 30 minutes any bacteria that may be in the marinade will croak.
• Place the slab meat side down over direct heat, grilling until it browns and sizzles. Watch it so it does not burn.
• Remove from the grill and pour the honey lightly over the meat side and spread it around with a brush or spoon. Put it back on the direct zone, honey side down, for 5 minutes or until it bubbles. Don't let it burn.
• Garnish with the scallions, orange zest, and sesame seeds. Cut into individual ribs and serve.

Indoor Method

• Marinate as above.
• Line a baking pan with heavy duty aluminum foil. Place the ribs in the pan and bake on the middle shelf in an indoor oven at 225°F (107.2°C) for 5 hours, painting both sides with the marinade every 30 minutes or so. You must stop painting about 30 minutes before serving to make sure the marinade does not contaminate the meat. During the last 30 minutes any bacteria that may be in the marinade will croak.
• Remove from the oven and pour the honey lightly over the meat side and spread it around with a brush or spoon. Switch the oven from bake to broil and put the meat back under the broiler for five minutes or until it bubbles.
• Garnish with the scallions, orange zest, and sesame seeds. Cut into individual ribs and serve.