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6 pounds pork baby back ribs or spareribs
Cold water
3 cups vegetable juice cocktail or tomato juice
3/4 cup each packed brown sugar, chopped onion, chili sauce, cider vinegar and Worcestershire sauce
3 tablespoons paprika
2 tablespoons chili powder
4 1/2 teaspoons dry mustard
1 tablespoon salt
1 1/2 teaspoons black pepper


1. Cut ribs into 2- or 3-rib pieces. In a 5-quart Dutch oven, cover ribs with water. Over medium-high heat, bring to a boil, skimming off residue that rises to the surface. Reduce heat to low, cover and simmer for 30 minutes. Remove ribs from liquid. Cool, cover and refrigerate until ready to barbecue.

2. In a large saucepan over medium-high heat, bring vegetable juice cocktail or tomato juice, brown sugar, onion, chili sauce, vinegar, Worcestershire sauce, paprika, chili powder, dry mustard, salt and pepper to a boil; reduce heat to low, cover and simmer for 5 minutes.

3. To barbecue, place ribs on greased grill over hot coals. Baste generously with sauce. Grill for 20 to 25 minutes or until fork tender, turning and basting frequently. Heat remaining sauce and serve separately.

* For a milder-flavored sauce, use only 1/2 cup Worcestershire sauce.