1.50 kgs pork baby back ribs, cut into 3 rib portions (2 to 3 racks)
125 mL FRENCH'S® Tomato Ketchup
75 mL Molasses
75 mL FRENCH'S® Bold & Spicy Deli® Mustard or FRENCH'S® Classic Yellow® Mustard
50 mL FRENCH'S Worcestershire Sauce
1 mL liquid smoke or hickory salt (optional)
GRILL ribs for 1 1/2 hours over indirect heat on a covered grill (or in a 350° F /180° C oven).
MIX ketchup, molasses, mustard, Worchestershire and liquid smoke. Heat until flavours are blended and mixture is hot.
BASTE ribs with mixture during last 30 minutes of cooking until ribs are very tender. Serve remaining sauce mixture on the side.
To prepare grill for indirect cooking, arrange coals to one side of grill or turn gas on one side only. Place food on grill away from heat. Close grill. For an Asian flavour twist, add 2 tsp (10 mL) each grated fresh ginger and minced garlic to sauce; heat through.