4 to 6 slabs ribs
Chinese Five Spice (Wal-Mart)
kosher salt
coarse black pepper
Kraft Zesty Italian dressing
Dale's

Wash ribs well. Put salt, pepper, Five Spice, Dale's and Italian dressing on meat to marinate. Wrap in foil and put in refrigerator overnight. Heat grill or smoker. Place meat on grill for 3 to 4 hours. Add soaked wood chips. Close lid and cook, turning every hour.

Glaze:

1 c. orange juice
2 c. cider vinegar
1 (7 oz.) can chipolet peppers in adobo sauce, pureed in blender fine
1 c. soy sauce
8 c. sugar

In a heavy sauce or stockpot, reduce orange juice to 1/4 cup. Add the remaining ingredients and cook over medium-high heat until the sugar melts and sauce has reduced to 4 cups and coats the back of spoon, about 20 to 30 minutes. Final: Take foil wrap, 2 sheets, lay in large pan, then Cling Wrap inside the foil. Take glaze, drizzle bottom of pan. Lay rib side down, then drizzle more glaze on top of ribs. Put 1 sheet of Cling over ribs and wrap foil over tightly. Let set 20 minutes. Cut and serve.