Cut ribs into serving-size portions. Place ribs in a Dutch oven. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Drain; cool slightly.
For spice rub, combine brown sugar, five-spice powder, paprika, salt, celery seed, and pepper in a small mixing bowl. When ribs are cool enough to handle, rub with spice mixture.
For glaze, combine catsup, molasses, lemon juice, soy sauce, and hot pepper sauce in a small mixing bowl; set aside.
In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place precooked ribs, meaty sides up, on the grill rack over drip pan. Cover and grill for 45 to 50 minutes or until ribs are tender and no pink remains, brushing occasionally with glaze the last 15 minutes of grilling. Makes 6 servings.