Carefully cut slits with the tip of a paring knife between ribs so the marinade can penetrate to the meat along the bones.
Combine ginger, onion, garlic, soy sauce, sherry, vinegar, sugar and black pepper in large bowl. Add ribs to marinade; cover and marinate in refrigerator for 8 to 12 hours.
Preheat oven to 300°F. Lightly oil a roasting pan. Remove ribs from the marinade; arrange, bone side up, in single layer in prepared pan. Strain 1/4 cup marinade and reserve, covered, in refrigerator until using. Discard the remaining marinade.
Bake ribs in preheated 300°F oven for 1-1/2 to 2 hours or until meat is cooked through to the bone and tender. Turn the ribs over every 30 minutes.
Meanwhile, combine apricot preserves, mustard, sesame oil, hot red pepper and the 1/4 cup reserved marinade in small nonreactive saucepan. Bring to boiling. Lower heat; simmer for 2 to 3 minutes or until slightly thickened. Set aside for glaze.
If grilling, soak wood chips in warm water 30 to 60 minutes; drain. Prepare grill so coals are hot. Sprinkle chips on coals. Or preheat broiler.
Grill or broil ribs, turning often, for 8 to 10 minutes. Brush with glaze. Cook 8 to 12 minutes more, turning until browned. Serve hot or warm.