INGREDIENTS

1. 2 (3 lb)pork spare rib racks, trimmed

2. Teriyaki Glaze

3. 1 (12 ounce)bottle thickteriyaki baste and glaze
4. 1/3cupdry sherry
5. 4teaspoonsdark brown sugar
6. 1tablespoon finely chopped peeledfresh ginger
7. 1 1/2teaspoonschili-garlic sauce
8. 1cuphickory chips, soaked in water 30 minutes,drained

DIRECTIONS

1. Position rack in middle of oven and preheat to 375°F Sprinkle ribs with pepper.
2. Wrap each rib rack tightly with heavy-duty foil.
3. Set packets on large rimmed baking sheet.
4. Bake ribs until just tender, about 1 hour 15 minutes.
5. Cool ribs 30 minutes in foil.
6. Unwrap foil.
7. Pour all juices from ribs into medium bowl.
8. Spoon off and discard fat from surface of pan juices.
9. Stir teriyaki baste and next 4 ingredients into pan juices.
10. Prepare bbq (medium heat).
11. Place smoke chips in 8×6-inch foil packet with open top.
12. Set packet atop coals about 5 minutes before grilling.
13. Grill ribs until heated through and well-glazed, turning and basting often with teriyaki mixture, about 20 minutes total.