3 lbs. pork baby back ribs, cut into 3-rib portions (2 to 3 racks)
1/2 cup FRENCH'S™ Tomato Ketchup
1/3 cup Molasses
1/3 cup FRENCH'S® Spicy Brown Mustard or FRENCH'S® Classic Yellow® Mustard
1/4 cup FRENCH'S® Reduced Sodium Worcestershire Sauce
1/4 tsp. 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 oven).
Mix ketchup, molasses, mustard, Worcestershire and liquid smoke. Heat until flavors are blended.
Baste ribs with mixture during last 30 min. of cooking until ribs are very tender. Serve remaining sauce mixture on the side.
Tip: 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 flavor twist, add 2 tsp. each grated ginger and minced garlic to sauce; heat through.