1. Preheat oven to 350°F (or preheat grill on medium). Combine blackening seasoning, brown sugar, and soy sauce. Rub mixture on both sides of ribs, then arrange ribs on foil in single layer (wash hands).
2. Bring up ends and sides of foil and double fold to seal pouch. Place foil pouch on baking sheet and bake 2 hours (or place pouch on covered grill 2 hours) or until ribs are 190°F (for sliceable).
3. Preheat oven to broil on HIGH. Combine barbecue sauce and hot honey. Open foil pouch and coat ribs with one-third sauce mixture. Leave pouch open; broil ribs on center rack 3–5 minutes (or remove ribs from foil and grill 6–8 minutes, turning often) until sauce is caramelized, basting with sauce mixture as needed. Serve with remaining sauce for dipping.

Chef's Tip: Season ribs and coil in multicooker pot (wash hands), then add 1 cup apple juice. Seal following manufacturer's instructions and cook on MEAT/STEW 30 minutes or until ribs are 190°F. Let pressure release naturally 10 minutes, then release remaining pressure carefully. Continue with step 3, arranging ribs on foil-lined baking sheet.