Cut ribs into 4- to 6-rib sections and wipe with a damp towel.

Prepare the teriyaki marinade by combining water, soy sauce, sugar, minced garlic, minced fresh ginger, and tomato-based chili sauce in a heavy-duty gallon-size plastic food bag.

Divide the marinade into two bags and place half of the ribs in each bag.

Seal the bags and turn over several times to ensure the ribs are well coated with the marinade.

Refrigerate the ribs for at least 3 hours or up to 1 day, turning the bags over several times.

Prepare the barbecue for indirect heat. If using charcoal, ignite 60 briquets and push equal amounts to opposite sides of the firegrate. Add 5 more briquets to each mound of coals every 30 minutes while cooking. Set a drip pan on the firegrate between the coals.

If using a gas barbecue, turn all burners to high and close the lid for 10 minutes. Adjust burners for indirect cooking.

Lift the ribs from the marinade and place them on the grill, avoiding direct heat.

Cover the grill and cook until the ribs are browned and have reached the desired doneness. Cook for about 25 minutes for rare or 35 minutes for medium-well.

Serve the ribs with salt and pepper to taste.