SWEET & SPICY BARBECUE RIBS

By BobD

Ingredients

• 1 1/2 cup catsup
• 3/4 cup white wine vinegar
• 1/2 cup packed brown sugar
• 2 tbsp. curry powder
• 1 tbsp. Worcestershire sauce
• 1 tsp. hickory-flavored salt
• 1 tsp. pepper
• 2-3 cloves garlic, minced
• 3 1/2-4 lb. pork loin back ribs

Details

Servings 8
Adapted from mydailymoment.com

Preparation

Step 1

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.

In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan.

Place ribs, fat side up, on grill rack over drip pan but not over coals.

Cover and grill for 1 1/2-2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking.