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1
Carefully cut slits with the tip of a paring knife between ribs so the marinade can penetrate to the meat along the bones.
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2
Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and black pepper in large bowl.
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3
Add ribs to marinade; cover and marinate in refrigerator for 8 to 12 hours.
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4
Preheat oven to 300F.
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5
Lightly oil a roasting pan.
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6
Remove ribs from the marinade; arrange, bone side up, in single layer in prepared pan.
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7
Strain 1/4 cup marinade and reserve,covered, in refrigerator until using.
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8
Discard the remaining marinade.
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9
Bake ribs in preheated 300F oven for 1 1/2 to 2 hours or until meat is cooked through to the bone and tender.
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10
Turn the ribs over every 30 minutes.
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11
Meanwhile, combine apricot preserves, mustard, sesame oil, hot red pepper and the 1/4 cup reserved marinade in small nonreactive saucepan.
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12
Bring to boiling.
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13
Lower heat; simmer for 2 to 3 minutes or until slightly thickened.
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14
Set aside for glaze.
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15
If grilling, soak wood chips in warm water 30 to 60 minutes; drain.
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16
Prepare grill so coals are hot.
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17
Sprinkle chips on coals.
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18
Or preheat broiler.
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19
Grill or broil ribs, turning often, for 8 to 10 minutes.
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20
Brush with glaze.
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21
Cook 8 to 12 minutes more, turning until browned.
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22
Serve hot or warm.
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23
**Cooking time includes marinating time**.
