Grill instructions:

1. First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
2. In a medium bowl, combine the salt, brown sugar, smoked paprika, chili powder, and black pepper. Sprinkle the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
3. Preheat a grill to 300 degrees F for indirect cooking: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 300 degrees F.
4. Place the ribs in a disposable aluminum tray OR place the ribs on a large sheet of aluminum foil and cover with another sheet of aluminum foil, crimping the sides to make a packet. Put the ribs on the grill. Cover grill and cook for an hour, maintaining the 300 degree F heat throughout. The ribs are done when an inserted meat thermometer reaches 145 degrees F.
5. While the ribs are cooking, combine the balsamic vinegar, honey, tamari, garlic, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
6. Once the ribs are cooked, use tongs to remove the ribs from the pan or foil packet and place directly onto the grates, bone side down, now using direct heat. Baste the meaty side of the ribs with sauce, then cover and continue to grill for about 2 minutes. Baste again and flip the ribs meat side down, continuing to baste and flip every 2 minutes until you run out of sauce.
7. Carefully remove the ribs from the grill and place on a large cutting board. Allow the ribs to rest for at least 5 minutes before cutting into individual ribs. Sprinkle with sesame seeds and chopped parsley. Serve warm with any remaining sauce.

Oven instructions:

1. First, prep the ribs. Flip them meat side down and use a small sharp knife to remove the white membrane on the back side of the ribs.
2. In a medium bowl, combine the salt, brown sugar, smoked paprika, chili powder, and black pepper. Sprinkle the dry rub seasoning onto the ribs and use your hands to rub it all over the meat, front and back.
3. Preheat the oven to 325 degrees F. Line a baking sheet with a large sheet of aluminum foil. Place the ribs in the middle, then place another sheet of aluminum foil on top, crimping the edges of the two sheets together to create a sealed package. Roast in the oven for 2 hours.
4. While the ribs are cooking, combine the balsamic vinegar, honey, tamari/coconut aminos, garlic cloves, ginger, and black pepper in a medium saucepan over medium heat. Cook for 5 minutes, whisking occasionally, until the sauce starts to thicken. Remove from heat.
5. Remove the ribs from the oven and carefully peel back the top layer of aluminum foil. Carefully move a rack in the oven to the 2nd-from-the-top position. Set the oven to broil on high. Brush the ribs generously with sauce. Return the ribs to the upper level of the oven and broil for 4-6 minutes, basting every 2 minutes.
6. Let the ribs rest for at least 5 minutes before individually slicing each rib. Garnish with sesame seeds and chopped parsley before serving with remaining sauce.