Grilled Baby Back Ribs with a Sweet Soy Glaze

This recipe is from 'Planet BBQ', and is adapted from Naughty Nuri’s Warung, a restaurant in Bali. Jak emade this for my birthday dinner and they were spectacular.
The ribs are boiled then grilled, and fall off the bone tender. They are seasoned minimally with salt, pepper, and garlic powder and grilled, preferably over a charcoal grill for optimal smokiness. The sauce is brushed on during the final stages of cooking and immediately flavors the ribs with all of its sweet salty goodness.
1 cup Indonesian sweet soy sauce (kejap manis), or 1/2 cup each regular soy sauce and molasses (this is what we used)
1/2 cup sugar
1 tablespoon minced, peeled fresh ginger
2 cloves garlic, minced
1 large shallot, minced
Freshly ground black pepper
1/4 teaspoon freshly ground white pepper, or more to taste
2 racks baby back pork ribs (each 2 to 2 1/2 pounds)
Coarse salt (kosher or sea)
Garlic powder
Place the sweet soy sauce, sugar, ginger, garlic, shallot, 1/4 teaspoon of black pepper, the white pepper, and 3 tablespoons of water in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until thick and syrupy and reduced to about 1 1/3 cups, 4 to 6 minutes, stirring often. If the glaze becomes too thick, add 1 to 3 additional tablespoons of water. The sweet soy glaze can be made several hours ahead of time and refrigerated, covered. Let it come to room temperature before using.
Remove the thin, papery membrane from the back of each rack of ribs. Season the ribs generously on both sides with salt, black pepper, and garlic powder.
Boil ribs i/2 hour--skim off foam. This can be done a day ahead of time, and allows for tender ribs.
Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. Cover the grill and cook the ribs until tender, about an hour. When the ribs are done, they'll be handsomely browned and the meat will have shrunk back from the ends of the bones by about 1/4 inch.
During the last 10 minutes of grilling, brush the ribs on both sides with the sweet soy glaze. When the ribs have grilled for about 5 minutes after being glazed, move them directly over the fire. Brush the ribs on both sides with glaze again and grill them until the glaze is sizzling, 1 to 3 minutes per side.
Transfer the ribs to a large platter or cutting board and cut the racks into individual ribs. Pour any remaining glaze over the ribs and serve at once.
Make twice as much as you think you will need, because these went fast!