Southwestern Ribs with a Rub

4 cups mesquite chips

1 cup catsup

1/2 cup light-colored corn syrup

1/4 cup white vinegar

1/4 cup packed brown sugar

1/4 cup finely chopped onion

2 Tbsp prepared mustard

1-1/2 tsp Worcestershire sauce

2 cloves garlic, minced

1/2 tsp coarse black pepper

1/2 tsp bottled hot pepper sauce

1/4 tsp ground cumin or chili powder

1/8 tsp ground red pepper

4 lbs. pork loin back ribs

Rib Rub

2 tsp dried rosemary, crushed

2 tsp dried thyme, crushed

2 tsp dried minced onion

2 tsp dried minced garlic

1 tsp coarse salt

3/4 tsp pepper

At least 1 hour before grilling, cover chips with water and soak; drain before using. In a 1-1/2-quart saucepan combine the remaining ingredients except for the Rib Rub ingredients and pork loin back ribs. Bring to boiling; reduce heat and simmer, uncovered, for 25 to 30 minutes, or till thickened, stirring occasionally.

To make the Rib Rub: In a blender container or small food processor bowl, combine all of the seasonings. Blend or process until coarsely ground.

Cut the ribs in serving-size pieces. Pat Rib Rub evenly onto all sides of meat.

In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Put some of the drained wood chips onto the coals. Place ribs on the grill rack over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or till ribs are tender and no pink remains, adding charcoal and chips as needed. Brush with some of the sauce the last 10 minutes of grilling.

Pass any additional sauce.

Makes 6 servings.