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1
Rinse ribs with cold water and pat dry.
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2
Remove thin membrane from the back of ribs.
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3
Place ribs in a large shallow pan and set aside.
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4
In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix.
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5
Pour marinade mixture over ribs.
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6
Cover and let marinate in the refrigerator for 1 to 3 hours.
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7
Set up grill for indirect cooking over medium heat (no heat source directly under ribs).
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8
Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes).
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9
Remove ribs from marinade mixture, but do not discard marinade.
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10
Place ribs in rib rack over drip pan on hot grill.
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11
Add a handful of hickory chips to smokebox or each pile of hot coals.
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12
Cover grill.
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13
Rotate ribs around rack every 30 minutes.
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14
If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour.
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15
Cook 2 to 2 1/2 hours.
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16
While ribs are cooking, make sauce by first adding rib marinade to a saucepan.
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17
Bring to a boil for 5 minutes over high heat.
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18
Reduce heat to medium and add the tangerine juice and BBQ sauce.
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19
Simmer 10 minutes and remove from heat.
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20
About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill.
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21
Generously brush with sauce and pile ribs in center of grill over drip pan.
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22
Cover and cook 10 minutes.
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23
Turn ribs and brush on more sauce and repeat.
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24
Cook an additional 10 minutes.
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25
Cut into portions and serve hot with sauce on the side.
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26
INDOOR: Prepare and marinate ribs as directed.
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27
Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan.
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28
Tightly cover with foil.
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29
Bake preheated oven for 1 hour.
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30
While ribs are baking, make sauce as directed.
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31
Remove ribs from oven and carefully drain fat from roasting pan.
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32
Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.
