3 racks pork baby back ribs
2 cups hickory chips soaked in water at least 1 hour
2 packets (1.06 ounces each) ginger teriyaki marinade mix, McCormick® Grill Mates®
3 cups tangerine juice, divided, Harvest®
1 cup barbecue sauce, KC Masterpiece®
Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
In a bowl, combine 2 cups tangerine juice and both packets of ginger teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow to come up to room temperature (about 30 minutes).
Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to the smoke box or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2½ hours.
5. While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add remaining cup of tangerine juice and barbecue sauce. Simmer 10 minutes; remove from heat.
About 20 minutes before ribs are done, remove ribs from rib rack and lay, meat sides down, on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs; brush on more sauce and again move ribs to center of grill. Cook an additional 10 minutes.
Cut into portions and serve hot with sauce on the side.
Indoor method: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat sides up on rack in a shallow roasting pan. Tightly cover with foil. Bake in preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered, for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.