In a medium bowl, combine the marinade ingredients. Mix well.
Place the ribs in a shallow, non-metallic baking dish and pour the marinade over them. Make sure the ribs are evenly covered.
Cover with plastic wrap and refrigerate 2 to 6 hours.
Preheat the grill and prepare to grill over indirect heat.
When the grill is hot, remove the ribs from the marinade and place them on the cool side of the grill to cook over indirect heat. Discard marinade. Close the lid and cook for 1 to 1 1/2 hours, turning every 15 minutes.
Once the ribs reach an internal temperature of 165 F (be sure to check the ribs several times with a thermometer), remove from heat and serve.
If you wish, you can apply the barbecue sauce during the last 15 minutes of cooking. Be sure to keep a close eye on the ribs so they don’t burn.