The combination of tender grilled pork and an irresistible sauce will have you licking your fingers. Be ready to add this dish to your list of summer favorites! —Esther J. J. Danielson, San Marcos, California
Ingredients
- 1-1/2 pounds pork baby back ribs
- 4-1/2 teaspoons molasses
- 1 tablespoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- glaze:
- 1/2 cup reduced-sodium soy sauce
- 3 tablespoons thawed pineapple juice concentrate
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons ketchup
- 1 teaspoon lemon juice
- 1 teaspoon stone-ground mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon minced garlic
- Chopped green onion
Directions
- Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender.
- In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.
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