Yield: 4 servings
|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|
|⅛ teaspoon||Ground red pepper|
|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.