6 lb. beef chuck ribs, cut into 1 rib pieces
1 c. water
3/4 c. soy sauce
2/3 c. dry sherry
1/2 c. packed dark brown sugar
6 cloves garlic, minced
1 tbsp. ground red pepper
1 tbsp. grated fresh ginger
2 tsp. Chinese five spice powder

Trim excess fat from ribs. In large roasting pan, arrange ribs in a single layer. For marinade: In medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved. Remove from heat; cool slightly. Pour marinade over ribs. Cover and marinate in refrigerator 1 hour, turning ribs once.

Cover roasting pan with foil. Arrange medium-hot briquets around drip pan. Place roasting pan on grid; cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking, in covered grill, 45-60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. Yield: 8 servings.