1/2 Cup soy sauce
1/2 Cup hoisin sauce
1/2 Cup oyster sauce
1/2 Cup honey, Or Granulated Honey
1/2 Cup cream Sherry
2 Tbsp finely grated peeled fresh ginger
2 Tbsp black bean garlic sauce
6 garlic cloves, minced
1 or 2 tsp Chinese Five-Spice Powder
3 1-1/2 lb racks, baby back pork ribs
Whisk first 9 ingredients (everything but the ribs) in a large roasting pan to blend. Add ribs to the pan; turn to coat.
Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue grill . Place chimney on lower barbecue rack. Light the newspaper; let the charcoal burn until ash is gray, about 30 min.
Open bottom barbecue grill vent. Turn out hot coals onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill a disposable foil loaf-sized pan half full of water and place opposite the glowing charcoal on the bottom rack.
Place top rack on barbecue grill. Arrange the marinated ribs on the top rack above the water-filled loaf pan. Cover grill with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and the tip near the ribs (but not actually touching the meat or the barbecue rack!). Leave this thermometer in place while ribs are cooking.
Use the grill’s top and bottom vents to maintain a temperature inside the grill somewhere between 250°F and 300°F. Open the vents wider to boost the temperature, closing vents to cool the temps as needed. Leave any other vents closed. Check temperature every 10 minutes.
Turning ribs and baste with the reserved marinade every 20 min, and cook until the meat is very tender when pierced with knife, about 1 hour 30 min total. Lift the lid on the grill as little as possible (for basting the ribs, for example) to minimize loss of heat and flavorful smoke.
If more charcoal is needed, follow the instructions, above, and light another 15 charcoal briquettes in the charcoal chimney.
If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
When ribs are fully cooked and tender, transfer them to a large baking sheet and allow to stand for 10 min. Using a large, sharp knife, cut meat between bones to separate ribs. Serve immediately.