Preheat oven to 350 degrees F.
In a small bowl, combine All-Purpose Rub with 2 tablespoons teriyaki mix. Sprinkle seasoning over ribs and pat in.
Place ribs in a shallow roasting pan. Tightly cover with foil. Bake in oven for 1 hour.
While ribs are cooking, make glaze by combining glaze ingredients in a saucepan over medium heat. Simmer 10 minutes and remove from heat.
Remove ribs from oven and carefully drain fat from roasting pan. Generously brush with glaze and continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with glaze. Remove from grill and cut into servings. Serve hot with glaze on the side.
For Outdoor Grill:
Set up grill for indirect cooking over medium heat. (No heat source under meat). Prepare ribs as directed. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to hot coals or smoke box. Cover grill. Rotate ribs around rack every 30 minutes. After 1 hour, add 10 briquettes to each pile of coals and another handful of soaked hickory chips. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with glaze and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more glaze and re-pile. Cook an additional 10 minutes.
Recipe courtesy of Sandra Lee, 2008