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 barbecue sauce.

Yield: 4 to 6 servings.