If your barbecue has a spit and rotisserie, these ribs are best done using them. If not, they can be placed on the grill. Ignite coals, enough to completely cover the bottom of barbecue. You will be adding more for this amount of cooking time. Briquets give off about an hours worth of cooking heat. When coals are grey and ashy, place spit on rotisserie or place ribs on a well oiled grill. If on the grill,you will need to turn them after 30 minutes. Cover grill, open vents and cook for one hour.
Meanwhile, to prepare the glaze, stir cornstarch into water until smooth. Set aside. Combine honey, vinegar, mustard, cloves and allspice in a saucepan. Bring to a simmer. Simmer for about 3 minutes. Gradually stir in cornstarch, stir rapidly and constantly. Bring mixture to a boil. Boil for one minute. Remove from heat and set aside.
After ribs have been cooking for one hour, generously baste them with the honey glaze. Cook another twenty minutes, basting at 10 minute intervals. Ribs will be cooked when they come apart as you bend them. Serve any remaining sauce with the ribs. Serve this meal with green beans and cheesy au gratin potatoes.