In small bowl, stir together chili sauce, catsup, soy sauce, mustard, vinegar, lemon juice, and ginger. Line a roasting pan with plastic wrap; coat ribs with marinade and place on plastic wrap (cut to fit in pan, if necessary.) Cover and marinate in refrigerator for at least 6 hours or up to 24 hours. Remove ribs, reserving marinade.
In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place the ribs on the grill rack over the drip pan. Cover and grill 1-1/4 to 1-1/2 hours or until the ribs are tender and no pink remains, brushing with reserved marinade occasionally during the first hour of grilling. Discard any remaining marinade. Makes 6 servings.