To precook ribs, place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Drain ribs and cool.
Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely.
Place an extra-large, self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs). Refrigerate ribs for 4 to 24 hours, turning bag occasionally.
To grill ribs, remove ribs from marinade, reserving marinade for brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the remaining sauce not used for marinating and pass with ribs. Makes 6 servings.