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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 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
Method
- Position rack in middle of oven and preheat to 375F Sprinkle ribs with pepper.
- Wrap each rib rack tightly with heavy-duty foil.
- Set packets on large rimmed baking sheet.
- Bake ribs until just tender, about 1 hour 15 minutes.
- Cool ribs 30 minutes in foil.
- Unwrap foil.
- Pour all juices from ribs into medium bowl.
- Spoon off and discard fat from surface of pan juices.
- Stir teriyaki baste and next 4 ingredients into pan juices.
- Prepare bbq (medium heat).
- Place smoke chips in 8x6-inch foil packet with open top.
- Set packet atop coals about 5 minutes before grilling.
- Grill ribs until heated through and well-glazed, turning and basting often with teriyaki mixture, about 20 minutes total.
