Rinse the ribs in cold water and dry with paper towels.

To filet the ribs, cut each rib away from the rack staying close to one of the bones. Then cut along the bone horizontally, stopping 1/2" from the edge. Open the rib up like a book. Cut another horizontal cut on the meat side, stopping 1/2" from the edge. You should be able to now lay the meat side on a cutting board. Repeat these steps so you have a third side. Repeat with the remaining ribs. If you have smaller ribs, you may only need to filet them once.

Combine all ingredients and marinate them overnight in a ziploc bag in the refrigerator.

Grill the ribs over medium-high heat for 5 minutes per side. As they cook, brush on some the marinade. Serve with rice and butter lettuce to make a wrap (SO delicious!).