INGREDIENTS

1. 6lbspork back ribs, cut into serving size pieces or individual ribs
2. 1cupketchup
3. 1cupchili sauce
4. 1/3-2/3cupvegetable oil
5. 1/4cupbrown sugar
6. 2tablespoonsworcestershire sauce
7. 2teaspoonsdry mustard
8. 1teaspooncayenne(more or less for your zip preference)
9. 1teaspoongarlic powderor mincedgarlic

DIRECTIONS

1. Place ribs in a large wide saucepan, cover with water and simmer until tender about 30- 45 minutes.
2. Alternatively, steam ribs until tender (I prefer this method) in a long steamer or slotted pot above large pot.
3. Mix ketchup and chili sauce, then add vegetable oil, brown sugar, worcestershire, dry mustard, cayenne and garlic powder or minced garlic, stirring until mixed well- you can do this several hours ahead to let the flavors meld.
4. If you do, keep it in the fridge until ready to baste the ribs.
5. Add cooked ribs and turn to coat- you can let them stand for about 30 minutes for the flavors to absorb.
6. Fire up BBQ.
7. Grill over medium heat with lid closed or slightly ajar, brushing with remaining sauce, turning often until generously glazed, about 15- 20 minutes.
8. Have lots of serviettes on hand!