Barbequed Ribs - Southern Style
4 pounds pork baby back ribs
1 pouch dry onion soup mix
3/4 cup ketchup
1/2 cup water
1/3 cup sorghum molasses or ribbon cane syrup
1 tbsp brown sugar
1/2 tsp. pepper
1/4 tsp. garlic powder
Cut ribs into 2 or 3-rib portions.
In a 6-quart Dutch oven, place ribs in enough cold water to cover.
Heat to boiling over high heat. Reduce heat to low. Cover and cook
35 minutes; drain.
In 1-quart saucepan, combine soup mix, ketchup, water, molasses,
brown sugar, pepper and garlic powder. Heat to boiling over high
heat. Reduce heat to low; cook 5 minutes, stirring occasionally.
On a preheated grill rack, arrange ribs directly above medium coals.
Grill, uncovered, 30 minutes, turning often and basting with
Yield: 4 to 6 servings.