Trim fat from ribs. With a sharp knife, cut between the bones to separate the ribs into 6 serving-size pieces of two to three ribs each. Liberally sprinkle steak seasoning over ribs; rub in with your fingers. Place ribs in a large Dutch oven. Add enough water to cover ribs.

Heat to boiling; reduce heat and simmer, covered, for 50 to 60 minutes or until meat is tender. Drain.

Place ribs, meaty side down, in a large shallow dish. For marinade: In a small bowl, combine soy sauce and vinegar. Pour over ribs. Cover and marinate in refrigerator for 1 to 4 hours, turning or spooning marinade over ribs to coat all sides two or three times. Drain marinade and discard. Brush ribs with liquid smoke.

To reheat ribs, preheat gas grill on high for 10 to 15 minutes or prepare charcoal grill for direct grilling over medium heat. Reduce gas heat to medium. Place ribs, meaty side down, on grill rack over heat. Cover and grill for 10 minutes. Turn ribs meaty side up and grill 5 to 10 minutes more or until ribs are heated through, brushing with your favorite barbecue sauce during the last 5 minutes of grilling. Makes 6 servings.