Thoroughly mix all ingredients except the corn starch and ribs. Add mixed ingredients to a resealable container or zip-top bag.
At Your Campsite
Thoroughly mix the cornstarch into the marinade.
Wash off the ribs then get them as dry as possible with paper towels. Thoroughly coat the ribs with 1/3 of the marinade, being careful not to contaminate the remaining marinade with the raw pork—marinade the ribs for at least 2 hours.
Divide the remaining marinade in half.
Prepare your dutch oven to bake at 400 degrees: 7 briquettes underneath and 21 on top. Add the half-slab of ribs, cover, and cook for 40 minutes.
After the 40 minutes is complete, baste the ribs with 1/2 of the remaining marinade. Continue cooking for an additional 30 minutes.
Remove from your dutch oven and, using a clean basting brush, and the uncontaminated marinade, baste the ribs one last time. Let sit for 5 minutes.
Slice, then sprinkle with chopped green onions.
Bring extra hand wipes or paper towels. These make a sticky mess, like any good rib should.See note above if you want to cook a whole slab of ribs rather than a half-slab.