Portion the pork ribs into large pieces of 5-6 ribs each and season with the Himalayan salt. Arrange them close together in a platter.
In a bowl, mix all of the spices, add a little cool water to allow the honey, mustard and chili sauce to dissolve well.
Smear the ribs with the mixture on both sides and leave covered with foil in the fridge.
For the best possible seasoning, leave them to sit for a few hours. Then cook on a heated grill, while basting them throughout with the spice mix to obtain a wonderful glaze.
Serve the ribs on a wooden platter with lemons and spices.