racks of baby back ribs or 24 country style ribs
1 cup soy sauce
1 cup dry sherry
2 Tablespoons fresh grated ginger root
4 cloves crushed garlic
1/4 cup sesame seeds Dipping Sauce
1 - 12 ounce jar apricot jam
1 - 12 ounce jar peach jam
1 cup of cider vinegar
1 teaspoon of onion salt
1 teaspoon of ground ginger
1/8 teaspoon grated nutmeg
1/8 teaspoon of mustard powder
1/2 teaspoon of Angostura Bitters
Combine marinade ingredients in a sauce pan and bring to a boil, simmer for 5 minutes, remove from the stove to cool. Set aside and let the flavors blend as it cools.
Smoke-cook the ribs at 225°F for one hour over 2 ounces hickory wood. Remove from smoker and cool to room temperature. Place ribs in plastic bags and add marinade.
Refrigerate the ribs in the Marinade for a minimum of 6 hours, preferably overnight, turning occasionally to ensure even marinating. Remove the ribs from the marinade and on a cooling rack. Return the ribs to the smoker for 2 hours at 225°F with a little hickory wood for just a little additional smoke. Finish cooking until very tender.
Serve with Dipping Sauce.