Trim fat from ribs. Place the ribs in a 2-gallon plastic bag set in a shallow dish. Cover and refrigerate 1/2 cup of the Hidden Pleasures Hoisin-Ginger Glaze. Pour the remaining glaze over the ribs; seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips before using.

Drain ribs, discarding marinade. Prepare grill and wood chips for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1-3/4 hours or until ribs are tender, brushing occasionally with the 1/2 cup reserved glaze during the last 15 minutes of grilling. Add additional coals and wood chips as needed to maintain temperature and smoke. Discard any remaining glaze. If desired, turn the ribs over and place them directly over the coals for the last 5 minutes of grilling. To serve, if desired, garnish with whole chile peppers, lime wedges, and bok choy. Makes 6 servings.

In a medium bowl combine 1/2 cup hoisin sauce; 1/4 cup plum sauce; 1/4 cup reduced-sodium soy sauce; 2 tablespoons dry sherry; 2 tablespoons toasted sesame oil; 2 tablespoons honey; 1 tablespoon grated fresh ginger; 5 cloves garlic, minced; and 1/2 teaspoon freshly ground black pepper.