Pepper-Rubbed Ribs with
Molasses-Mustard Glaze
Ingredients
2 slabs pork back ribs, about 3 1/2 to 4 pounds total
4 tablespoons coarsely ground black pepper
Salt
1 cup molasses
1 cup country-style mustard
1/2 cup ketchup
2/3 cup brown sugar, packed
2/3 cup cider vinegar
2 tablespoons dry mustard
1 tablespoons hot pepper sauce
Preparation
In medium heavy saucepan, combine molasses, mustard, ketchup, brown
sugar, vinegar, dry mustard and hot pepper sauce. Bring to a simmer and
cook, stirring frequently, until slightly thickened, about 10 minutes.
Cover and refrigerate overnight.
Salt ribs and rub with black pepper.
Prepare medium banked fire in covered grill.
Place ribs away from heat on grill, close grill hood and let ribs roast
for 1 1/2 hours, until tender.
Brush some of the glaze generously on ribs, close grill and roast for 4
minutes; turn ribs and repeat, every 4 to 5 minutes, until ribs are
nicely glazed, about 20 minutes.
Serves 4.
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