1. Trim any excess fat from racks of ribs. Cut ribs in half, to form 4 pieces total. Place two in one gallon-size zip-top plastic bag, and the other two in a second zip-top bag. In a large measuring cup or bowl, combine honey and hoisin sauce. Pour the soy sauce into the hoisin sauce jar, cover and shake. Add to measuring cup, along with ketchup, ginger, garlic, black bean sauce, hot pepper sauce, liquid smoke, black pepper, cayenne, onion powder and garlic powder. Whisk to blend, then divide evenly between bags of ribs, about 3/4 cup marinade in each.
2. Seal bags and refrigerate turning occasionally. Best if marinated overnight but just as good for eight hours.
3. Heat gas grill to medium heat, or prepare charcoal grill with briquettes piled to one side. When ready to cook turn off half of the burners (on gas grill). Remove ribs from marinade, transferring remaining marinade to a small saucepan. Place ribs over turned-off burners, or on side without coals. Bring sauce to a boil; boil 3 minutes. Use sauce to baste the ribs during cooking.
4. Cook for 1 to 1-1/2 hours, turning and basting frequently. When done, slice ribs apart and enjoy.