Take a medium saucepan, add the sherry and soy sauce, then bring them to a boil over medium-high heat. Next, stir in the brown sugar, and reduce the heat to low. Cover and simmer for 5 minutes. Remove the pan from the heat, then whisk in the oil, garlic, and pepper. Set aside the marinade and let it cool.
In a large bowl, add the ribs and marinade, turning to coat, then cover with plastic wrap and refrigerate for 3-12 hours, turning the ribs on occasion. Drain the ribs and discard the marinade.
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 250F.
Place your seasoned rack of ribs on the and let smoke for 2 hours. Next, lather on a thick coating of BBQ Sauce, turn up the grill to 300F and let your ribs roast for another hour. Remove, cut and serve for a meal that will surely make its way into the weekly rotation.