Barbequed Beef Short Ribs

      6 lb Beef chuck ribs, cut into         1/2 c  Packed dark brown sugar
           -1 rib pieces                       6 ea Cloves garlic, minced
      1 c  Water                               1 tb Ground red pepper
    3/4 c  Soy sauce                           1 tb Fresh grated ginger
    2/3 c  Dry sherry                          2 ts Chinese five spice powder

  Trim excess fat from ribs.  In large roasting pan, arrange ribs in 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 for at least 1 hour, turning ribs once.

  Cover roasting pan with foil.  Arrange medium hot briquettes around drip
  pan.  Place roasting pan on grill, 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 to 60 minutes longer or until ribs
  are tender, turning occasionally. Brush ribs again with reserved marinade
  during last 10 minutes of grilling. By Carey Starzinger
  cstarz@teleport.com on Sep 24, 1996