Ingredients
4 1/2
lb pork loin back ribs
1
teaspoon salt
1
teaspoon pepper
1
cup ketchup
1/2
cup water
1/3
cup packed brown sugar
1/4
cup white vinegar
1
tablespoon celery seed
1/2
teaspoon red pepper sauce
1/2
teaspoon liquid smoke, if desired
Preparation
Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.
