Marinate the ribs in the lemon juice, salt, sugar, pepper, garlic, and lemongrass for at least 1 hour or as long as overnight. Once marinated, set the garlic and lemongrass aside for later.
Heat a large sauté pan over medium to high heat. When the oil is hot, add the ribs. Once the ribs are browned but not too dark, turn the heat to medium-low to let them cook through. Depending on how thick or how big the ribs are cut, you may want to cover them with a lid to make sure they cook through completely.
When the ribs are done, drizzle the honey over them and stir-fry for another half-minute or so to allow the honey to caramelize and coat the ribs. Move the ribs to a plate.
Add the remaining bits of lemongrass and garlic from the original marinade to the pan. Once the lemongrass and garlic are brown and crispy, add them to the ribs on the plate. Serve immediately over garlic rice