Ingredients
1-1/2 pounds pork baby back ribs4-1/2 teaspoons molasses1 tablespoon garlic salt1 teaspoon onion powder1 teaspoon Worcestershire sauceGLAZE:1/2 cup reduced-sodium soy sauce3 tablespoons thawed pineapple juice concentrate2 tablespoons rice vinegar2 tablespoons hoisin sauce2 tablespoons ketchup1 teaspoon lemon juice1 teaspoon stone-ground mustard1 teaspoon Worcestershire sauce1 teaspoon minced fresh gingerroot1/2 teaspoon minced garlicChopped green onion
Preparation
Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender.
In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.
