Marinate ribs in mixture of Italian Dressing, hot pepper sauce and
red pepper flakes in refrigerator for at least 8 hours. Smoke ribs at
225 degrees for 3 hours and cool. Cover with Dragon Sauce and
refrigerate until ready to use. Char-grill and baste with Dragon
Sauce.
Chinese Dragon Sauce:
Combine in blender: 2 cups frozen tangerine juice concentrate, 2 cups
Kikkoman's teriyaki glaze, 1 cup light brown sugar, 1/4 cup spicy hot
brown mustard, 1/4 cup sweet pickle relish, 1 tsp toasted sesame seed
oil and 1 tsp liquid smoke.
Lightly pulse to mix. Simmer in saucepan over low heat for 15
minutes before basting ribs