Serves: 4
Total Calories: 1,858

FOR THE SAUCE:
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
3/4 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed light brown sugar
3 tablespoons Worcestershire sauce
1 1/2 tablespoons yellow mustard
2 teaspoons soy sauce
1/2 teaspoon chili powder
Tabasco hot pepper sauce

FOR THE RIBS:
4 pounds pork baby back ribs, about 2 to 3 slabs
kosher salt
freshly ground black pepper

Hickory chunks or chips soaked in water for at least 30 minutes

TO MAKE THE SAUCE: In a medium saucepan over medium high heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer for about 15 minutes. Set aside. Pour some of the sauce in a small bowl to use for basting ribs.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Follow the grill's instructions for using wood chunks. Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce. Serve warm with the remaining sauce on the side.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,858
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
All-American Pork Chops With Homemade Applesauce
Aloha Grill-Roasted Pig
Baby Back Ribs With Spiced Apple-Cider Mop
Bratwurst Wraps
Butterflied Tenderloin With Rice Salad
Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
Christina's Green Chile
Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
Country-Style Pork Ribs With Soft Parmesan Polenta
Disappearing Tenderloin With Pico De Gallo
Double-Shot Blade Steaks
Easy Southern-Style Spareribs
Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
Grilled Ham With Jack Daniel's Mop
Hickory Chops With Red-Eye Barbecue Sauce
Jerk Pork With Two Chutneys
Kansas City-Style Baby Back Ribs
Kansas City-Style Spareribs
Mango Tango Pork Chops
Maple-Glazed Pork Chops With Succotash Salad
Mesquite Pork Steaks With Ancho Chile BBQ Sauce
Miss Betty's Best-Ever Bratwurst
Pacific Island Pork Kabobs
Pantry Pork Chops
Plum-Glazed Baby Back Ribs
Pork Burgers With Grilled Pineapple
Pork Chops Smothered In Red Gravy
Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
Pulled Pork Sandwiches With West Carolina Barbecue Sauce
Rotisserie Ham With Sweet Georgia Chutney
Sonora-Style Green Chile Pork Burritos
Southwest Ham Steaks
Sweet 'N Sassy Chinese Ribs
Tenderloin Wrapped In Pancetta
Tuscan Pork Loin