Belly-button barbeque

Yield: 4 servings

Measure Ingredient
1½ cup Chili sauce
1 Jar (14 oz.) ketchup
(1 1/4 cups)
1 cup Brown sugar
1½ tablespoon Liquid smoke
1½ tablespoon Worcestershire sauce
1 tablespoon Red wine vinegar
¼ cup Unsulfured molasses
¼ cup Honey
⅛ teaspoon Ground red pepper
(cayenne)
2 Racks Baby Back pork ribs;
(about 4 lb.)

MARY WILSON BWVB02B

In medium saucepan combine chili sauce, ketchup, brown sugar, liquid smoke, Worcestershire sauce, red-wine vinegar, molasses, honey, and cayenne pepper.

Cook over low heat 5 minutes, stirring occasionally; set aside.

In a covered grill, using the indirect cooking method (see recipe titled "Which Cooking Method Works Best"), cook ribs 1 hour, turning every 20 minutes.

Close top vents on grill about halfway to lower temperature, then brush ribs with sauce every 10 to 15 minutes for about 45 minutes. -OR-; Heat oven broiler. Place ribs on cold broiling pan rack. Broil an additional 30 minutes, turning and basting with sauce every 10 minutes. Yields: 4 to 6 servings; 4 cups sauce.

Nutrition per serving: 667 cal; 42 g pro; 43 g fat; 20 g carb; 602 mg sod, 171 mg chol. Source: PARENTS magazine, July l993 issue.

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