Soak hickory chips in enough water to cover about 1 hour before cooking time; drain. Meanwhile, with a long-tined fork, pierce ribs in several places. Place ribs in a roasting pan. Stir together wine, vinegar, water, onion, and pepper. Pour over meat. Cover, let stand at room temperature about 1 hour. Drain meat; reserve wine mixture for basting. In a covered grill arrange preheated slow coals on both sides of a foil drip pan. Sprinkle some of the soaked hickory chips over the coals. Place the ribs in a rib rack if desired. Then, place ribs on grill rack over drip pan but not over coals. Lower grill hood. Grill for 45 minutes. Turn and grill, covered, for 45 minutes more, brushing with wine mixture during the last 20 minutes. Makes 8 servings. Per serving: 524 cal , 20 g pro., 4 g carbo., 45 g fat, 85 mg choL, 72 mg sodium. pork 10