- In a bowl, combine all the ingredients. Set aside.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Trim the meat and bones of all the fat. Cover the bones with aluminum foil.
- Grill the meat for about 2 minutes on each side. Reduce the heat of the grill. Continue cooking for 10 to 12 minutes, basting the meat with the honey glaze or until a thermometer inserted into the centre of the meat reads 58 °C (136 °F) for medium rare. Set aside on a plate and cover with foil. Let stand for 5 minutes. Slice into chops and serve with a green salad.
It is important to ask your butcher to saw the bone between the ribs.