Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chili sauce |
| 1 \N | Jar (14 oz.) ketchup |
| \N \N | (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 |
| \N \N | (cayenne) |
| 2 \N | Racks Baby Back pork ribs; |
| \N \N | (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.