Teriyaki Spareribs

• 2 (3 lb) pork spare rib racks, trimmed
• 1 (12 ounce) bottlethick teriyaki baste and glaze
• 13 cup dry sherry
• 4 teaspoons dark brown sugar
• 1 tablespoon finely chopped peeled fresh ginger
• 1 12 teaspoons chili-garlic sauce
• 1 cup hickory chips, soaked in water 30 minutes,drained

1. Position rack in middle of oven and preheat to 375F 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 8x6-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.

pork spare rib racks, glaze, sherry, dark brown sugar, fresh ginger, chiligarlic sauce, hickory chips

Taken from www.food.com/recipe/teriyaki-spareribs-96026 (may not work)